Anchovies

Anchovies are small fish from the Mediterranean Sea and the eastern Atlantic Ocean (especially along the European and North African coasts). In practice, they are widely caught in areas such as Italy, Spain, France, and Morocco. They are small fish with an intense flavor, widely used in Mediterranean cuisine to add savoriness to sauces, gravies, and seasonings.

Fresh anchovies have a more delicate taste and a soft texture: they are often eaten cooked or marinated and retain a cleaner, more “sea-like” note.

Salted anchovies, on the other hand, are more concentrated and flavorful: the salting process intensifies their aroma and makes them a powerful ingredient, ideal for melting into oil or sauces and seasoning dishes with just a small amount.