Anchovy paste is a

fish paste Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grin ...

food product prepared using

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

as a primary ingredient. It is used as a

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

and as an ingredient in various dishes, such as Scotch woodcock, and is a

mass-produced Mass production, also known as flow production or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. Together with job production and ba ...

product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco.

Overview

Anchovy is used as a condiment and as an ingredient in various dishes. Basic ingredients in its preparation includes mashed anchovies, vinegar, spices and water, and some commercial preparations are produced using these ingredients. 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''.

History

Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. ''Allec'', a food byproduct used as a condiment that dates to the times of

classical antiquity Classical antiquity (also the classical era, classical period or classical age) is the period of cultural history between the 8th century BC and the 5th century AD centred on the Mediterranean Sea, comprising the interlocking civilizations of ...

and

Ancient Rome In modern historiography, ancient Rome refers to Roman people, Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom ...

, is the paste left over from the preparation of liquamen (a predecessor to

garum Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its gre ...

prepared using various oily fish, including anchovies) that has been described as a "precursor to anchovy paste". Anchovy paste has also been described as a "descendant of garum".

Mass production

Anchovy paste is a

product, and is sometimes produced using leftover anchovies from anchovy packing facilities that are processed, mixed with additional ingredients, and packaged into tubes. Circa the early 1900s, food colouring was sometimes used in commercial preparations of the paste. Today, anchovy paste is a major export product of Morocco.

Notable brands

Gentleman's Relish Gentleman's Relish is a British commercial brand of anchovy paste. It is also known as Patum Peperium (meaning 'pepper paste' in Latin). Created in 1828 by an Englishman named John Osborn, it is a savoury paste with a salty and slightly fishy tast ...

is a

brand A brand is a name, term, design, symbol or any other feature that distinguishes one seller's good or service from those of other sellers. Brands are used in business, marketing, and advertising for recognition and, importantly, to create an ...

of mass-produced spiced anchovy paste that was introduced in England in 1828.

Use in dishes

Some uses of anchovy paste include its use as a condiment or ingredient in egg dishes and on toast. It can be used as an ingredient in some ''

hors d'oeuvre An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...

''. Anchovy paste is a common food in Italy, where it is used served atop

canapé A canapé () is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted) wrapped or topped with some savoury food, held in the fingers and often eaten in one bite. Name T ...

s and vegetables and as an ingredient in sauces and pasta dishes. It is also a part of the cuisine of the Philippines, where it is referred to as '' bagoong balayan'', and of Vietnam, where it is referred to as ''mam nem''. Anchovy paste can be used as an ingredient in the preparation of anchovy sauce. Scotch woodcock is a British savoury dish prepared using scrambled eggs atop toast that has been spread with anchovy paste or Gentleman's Relish. Whole anchovies are also sometimes used in the dish. File:Bigoli with anchovy sauce at Ristorante Ribot, Venice.jpg, '' Bigoli in salsa'' (bigoli with anchovy sauce) at a restaurant in Venice, Italy File:Scotch woodcock brit-wiki.jpg, Scotch woodcock garnished with anchovy fillets and parsley. The anchovy paste is beneath the anchovy fillets.

References