An anchovy is a small, common salt-water forage fish. They are found in the Atlantic, Indian, and Pacific Oceans, and in the Black Sea and the Mediterranean Sea (Wikipedia, nd).
Anchovy allergies can be especially problematic because anchovies are “hidden” ingredients in other foods, such as Worcestershire sauce, Caesar salad dressing and Bloody Mary cocktails. People who have food allergies must be careful about everything they eat, especially if they are allergic to anchovies and other ingredients that may be a hidden in different foods. In the event of an allergic reaction, contact your allergist (Livestrong, 2010).
A traditional method of processing and preserving anchovies is to salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. Because of the strong flavor, they are also an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, Gentleman’s Relish, many fish sauces, and in some versions of Café de Paris butter (Wikipedia, nd).
Dietary Information and Related Articles:
Not sure what anchovies to buy? Here is a taste-test of the best brands.