Why Everyone Should Give Anchovies a Try — Yes, Even the Fish Skeptics

I get it — you're a picky eater, and if certain foods just don't click for you, that's perfectly fine. No one's forcing you to eat something that doesn't appeal to your taste buds. But there's one food that often makes it onto the 'no-go' list: anchovies. They're small, fishy, salty, and yes, a little slippery. However, I think it's time we stop dismissing these little tinned fish. When used correctly, anchovies can add an incredible depth of rich, umami flavor that will elevate your dishes without making them overwhelmingly fishy.

I'm not suggesting you dive in and eat them straight out of the tin, or slather them on toast — that’s reserved for the true anchovy enthusiasts, and I understand it’s not for everyone. What I’m recommending is to try adding them to your sauces, braises, dressings, or stews. A few anchovies will melt into the dish and bring a savory depth without overpowering the flavor. Overdo it, and sure, you might end up with a fishy, salty disaster, but in the right amount, anchovies can do wonders.

A classic example of anchovies working their magic is in Caesar salad dressing. When you taste that creamy, umami-packed dressing, is it the fishiness of anchovies you're tasting? Or the perfect balance of salty, savory goodness? If you're a fan of Caesar salad, you’re already on board with anchovies — and if you can enjoy them there, you can definitely handle them in other dishes too.

Still not convinced? Start by using anchovies in recipes where they're cooked first. Heating them helps break down their fishy flavor, allowing them to blend seamlessly into the dish and infuse a rich, savory note. Try adding a few anchovies to your simmering tomato sauces like marinara or pizza sauce. Or, when sautéing greens like broccoli, kale, or zucchini, toss in some anchovies with the hot oil to create a deep, flavorful base for your veggies. Anchovies are also great with beans, so next time you're cooking legumes, throw in a few for an added savory kick.

If you're making a soup or a braise, try adding a couple of anchovy fillets while sautéing your garlic and onions for a subtle flavor enhancement that permeates the dish. Anchovies pair perfectly with other salty, acidic, and briny ingredients like olives, tomatoes, and capers. The next time you're preparing a pasta, slip in a few anchovies — you'll be pleasantly surprised by the depth of flavor they bring. And don't forget, when anchovies are in play, you can always go heavy on the Parmesan (or any salty, hard cheese). It’s like the magic behind Caesar salad dressing.

Still concerned about the fishiness? Start with just a couple of anchovy fillets, and as you get familiar with the subtle yet powerful flavor they add, feel free to experiment with more. You might not be eating them straight from the tin, but soon your home-cooked meals will have a new savory dimension. Plus, your pickiest eaters won’t even notice your secret ingredient. No matter your personal food preferences, anchovies definitely belong in your pantry.

Looking for some ideas? Check out our favorite recipes featuring anchovies for inspiration:

• Garlic Anchovy Linguine
• Chef John's Bagna Cauda
• Bucatini Pasta with Shrimp and Anchovies
• Caesar Salad Supreme
• Pork Agrodolce