Why Are Anchovies So Salty? A Chef’s Easy Guide

Fresh anchovies are less salty than canned or salt-packed ones, and their flavor is much milder.

I remember working at a restaurant where we used fresh anchovies in our dishes. We would butterfly them and roast them quickly, then serve them with bright citrus salsa. The result was a dish that was light, fresh, and tangy, with just a hint of briny anchovy flavor.

However, there’s one thing that you can’t ignore about them: their saltiness. So, why are anchovies so salty?

Why Are Anchovies So Salty?

Anchovies, like many fish, naturally contain salt. They live in the ocean, which is a very salty environment.

When anchovies are caught and gutted, they’re often packed in salt to preserve them.

This process draws out moisture and preserves the fish so it can be stored for a longer period of time.

The Curing Process

Another reason anchovies are so salty is because of the curing process.

When they’re cured, anchovies are washed in water and then generally packed in salt for anywhere from a few weeks to a few months.

This process not only helps to preserve the fish, but it also gives them their distinct flavor.

The Taste Of Anchovies

Perhaps the most important reason that anchovies are so salty is simply because it tastes good.

Despite their small size, anchovies pack a big punch of umami flavor that can enhance the taste of many dishes.

By adding anchovies, you can achieve a depth of flavor that can’t be replicated by any other ingredient.

Using Anchovies

While anchovies are certainly salty, they’re not necessarily overpowering.

In fact, by using them in moderation, you can achieve a more complex and interesting flavor profile in your dishes.

They can be mashed into a paste for dressings and sauces, or chopped up and added to dishes like pizza and pasta for an extra burst of flavor.

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