Anchovy paste

<h2 id="overview">Overview</h2>
Anchovy is used as a condiment and as an ingredient in various dishes.<a class="footnote-ref" id="fnref:2" href="#fn:2">2</a><a class="footnote-ref" id="fnref:3" href="#fn:3">3</a> Basic ingredients in its preparation include mashed anchovies, vinegar, spices and water, and some commercial preparations are produced using these ingredients.<a class="footnote-ref" id="fnref:4" href="#fn:4">4</a> Butter is also sometimes used as a base ingredient, and the resultant product is sometimes referred to as "anchovy butter", and in French as beurre d'anchois.<a class="footnote-ref" id="fnref:5" href="#fn:5">5</a><a class="footnote-ref" id="fnref:6" href="#fn:6">6</a><a class="footnote-ref" id="fnref:7" href="#fn:7">7</a><a class="footnote-ref" id="fnref:8" href="#fn:8">8</a>

<h2 id="history">History</h2>
Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods.<a class="footnote-ref" id="fnref:9" href="#fn:9">9</a><a class="footnote-ref" id="fnref:10" href="#fn:10">10</a> Allec, a food byproduct used as a condiment that dates to the times of <a href="/facts/Classical_antiquity/JBq8vEX9">classical antiquity</a> and <a href="/facts/Ancient_Rome/cGqIuxPd">Ancient Rome</a>, is the paste left over from the preparation of liquamen (a predecessor to <a href="/facts/Garum/tnGdS1DN">garum</a> prepared using various oily fish, including anchovies) that has been described as a "precursor to anchovy paste".<a class="footnote-ref" id="fnref:11" href="#fn:11">11</a><a class="footnote-ref" id="fnref:12" href="#fn:12">12</a><a class="footnote-ref" id="fnref:13" href="#fn:13">13</a><a class="footnote-ref" id="fnref:14" href="#fn:14">14</a><a class="footnote-ref" id="fnref:15" href="#fn:15">15</a> Anchovy paste has also been described as a "descendant of garum".<a class="footnote-ref" id="fnref:16" href="#fn:16">16</a>

<h2 id="mass-production">Mass production</h2>
Anchovy paste is <a href="/facts/Mass_production/31Cmgjuc">mass-produced</a>, and is sometimes produced using leftover anchovies from anchovy packing facilities that are processed, mixed with additional ingredients, and packaged into tubes.<a class="footnote-ref" id="fnref:17" href="#fn:17">17</a> Around the early 1900s, food colouring was sometimes used in commercial preparations of the paste.<a class="footnote-ref" id="fnref:18" href="#fn:18">18</a> Today, anchovy paste is a major export product of Morocco.<a class="footnote-ref" id="fnref:19" href="#fn:19">19</a>

<h3>Notable brands</h3>
<a href="/facts/Gentleman%27s_Relish/z3VYAn2Y">Gentleman's Relish</a> is a <a href="/facts/Brand/hP6SnDWU">brand</a> of mass-produced spiced anchovy paste that was introduced in England in 1828.<a class="footnote-ref" id="fnref:20" href="#fn:20">20</a><a class="footnote-ref" id="fnref:21" href="#fn:21">21</a>

<h2 id="use-in-dishes">Use in dishes</h2>
Uses of anchovy paste include a condiment or ingredient in egg dishes and on toast.<a class="footnote-ref" id="fnref:22" href="#fn:22">22</a> It can be used as an ingredient in some <a href="/facts/Hors_d%27oeuvre/trPwkXky">hors d'oeuvre</a>.<a class="footnote-ref" id="fnref:23" href="#fn:23">23</a> Anchovy paste is a common food in Italy, where it is used served atop <a href="/facts/Canap%C3%A9/Uetr1NAV">canapés</a> and vegetables and as an ingredient in sauces and pasta dishes.<a class="footnote-ref" id="fnref:24" href="#fn:24">24</a> It is also a part of the cuisine of the Philippines, where it is referred to as <a href="/facts/Bagoong/ThrCJhNb">bagoong balayan</a>, and of Vietnam, where it is referred to as mam nem.<a class="footnote-ref" id="fnref:25" href="#fn:25">25</a><a class="footnote-ref" id="fnref:26" href="#fn:26">26</a><a class="footnote-ref" id="fnref:27" href="#fn:27">27</a> Anchovy paste can be used as an ingredient in the preparation of anchovy sauce.<a class="footnote-ref" id="fnref:28" href="#fn:28">28</a>
<a href="/facts/Scotch_woodcock/YgM0LxQ6">Scotch woodcock</a> is a British savoury dish prepared using scrambled eggs atop toast that has been spread with anchovy paste or Gentleman's Relish.<a class="footnote-ref" id="fnref:29" href="#fn:29">29</a><a class="footnote-ref" id="fnref:30" href="#fn:30">30</a><a class="footnote-ref" id="fnref:31" href="#fn:31">31</a><a class="footnote-ref" id="fnref:32" href="#fn:32">32</a> Whole anchovies are also sometimes used in the dish.<a class="footnote-ref" id="fnref:33" href="#fn:33">33</a>

<h2 id="see-also">See also</h2>
<ul>
<li>Food portal</li></ul>

<ul><li><a href="/facts/Anchovies_as_food/pemUF9tS">Anchovies as food</a> – Preserved fish</li>
<li><a href="/facts/Anchovy_essence/sc2BAsjt">Anchovy essence</a> – Spiced fish sauce</li>
<li><a href="/facts/Fish_sauce/BdXdP1Cm">Fish sauce</a> – Condiment made from fish</li>
<li><a href="/facts/List_of_condiments/Bq00zcPP">List of condiments</a></li>
<li><a href="/facts/Myeolchi-jeot/ujP3FyyU">Myeolchi-jeot</a> – Korean salted and fermented anchovies</li>
<li><a href="/facts/Bagoong_monamon/Ue7KIaRG">Bagoong monamon</a> – Philippine food ingredient made by fermenting salted anchovies</li>
<li><a href="/facts/Relish/p4vzdSsy">Relish</a> – Cooked, pickled, or chopped vegetable or fruit used as a condiment</li>
<li><a href="/facts/Shrimp_paste/05sW1VlD">Shrimp paste</a> – Fermented condiment</li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1">The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &c. Crosse & Blackwell. 1886. pp. 4–5. Retrieved May 7, 2017. <a href="https://archive.org/details/b2153939x" target="_blank">https://archive.org/details/b2153939x</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></li>
<li id="fn:2">The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &c. Crosse & Blackwell. 1886. pp. 4–5. Retrieved May 7, 2017. <a href="https://archive.org/details/b2153939x" target="_blank">https://archive.org/details/b2153939x</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></li>
<li id="fn:3">Joachim, D. (2001). The Clever Cook's Kitchen Handbook. Rodale. pp. 3–4. ISBN 978-1-57954-549-9. <a href="978-1-57954-549-9" target="_blank">978-1-57954-549-9</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></li>
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<li id="fn:5">The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &c. Crosse & Blackwell. 1886. pp. 4–5. Retrieved May 7, 2017. <a href="https://archive.org/details/b2153939x" target="_blank">https://archive.org/details/b2153939x</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></li>
<li id="fn:6">Multilingual Dictionary of Fish and Fish Products. Wiley. 2009. p. 6. ISBN 978-1-4443-1942-2. Retrieved May 7, 2017. <a href="978-1-4443-1942-2" target="_blank">978-1-4443-1942-2</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></li>
<li id="fn:7">White, William (1904). Notes & Queries. Oxford University Press. p. 72. <a href="https://books.google.com/books?id=E4G2-c5tUIkC&pg=PA72" target="_blank">https://books.google.com/books?id=E4G2-c5tUIkC&pg=PA72</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></li>
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<li id="fn:9">Viard, A. (1812). Le Cuisinier Impérial, ou l'art de faire la cuisine et la pâtisserie pour toutes les fortunes ... Septième édition ... augmentée, etc (in French). p. 48. Retrieved May 7, 2017. <a href="https://books.google.com/books?id=4xxdAAAAcAAJ&pg=PA48" target="_blank">https://books.google.com/books?id=4xxdAAAAcAAJ&pg=PA48</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></li>
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<li id="fn:17">Joachim, D. (2001). The Clever Cook's Kitchen Handbook. Rodale. pp. 3–4. ISBN 978-1-57954-549-9. <a href="978-1-57954-549-9" target="_blank">978-1-57954-549-9</a> <a href="#fnref:17" class="footnote-back-ref">↩</a></li>
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<li id="fn:23">The Housekeeper's Guide to Preserved Meats, Fruits, Vegetables, &c. Crosse & Blackwell. 1886. pp. 4–5. Retrieved May 7, 2017. <a href="https://archive.org/details/b2153939x" target="_blank">https://archive.org/details/b2153939x</a> <a href="#fnref:23" class="footnote-back-ref">↩</a></li>
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</ol>

Anchovy paste open-in-new

Anchovy paste