An anchovy grows to about 20 centimetres long and comes from the same family as the herring. The anchovy is a very versatile little fish. In Spain, anchovies are often preserved in vinegar, lemon juice, or oil. In Southeast Asia, the fish is often used to make fish sauce. Anchovies are a delicate product with a very short shelf life.
Basic techniques: frying, grilling, marinating, braising, preserving, stewing, deep-frying, smoking.
Taste combinations: almond, basil, chives, green beans, mayonnaise, olive oil, flat-leaf parsley, capers, olives, fennel, crab, cauliflower, carrot, nectarine, five spice, potato.