How to tell real anchovies from the imposters: A buyer's guide

Anchovies are not just fish confined in a can; they are much more - a unique ingredient that can add character to any dish. But where does real anchovy come from, and how can you recognise it to avoid ending up with a fake?

Anchovies are a premium product, and savvy consumers are willing to pay a higher price. Unfortunately, some producers take advantage of this by packing fish into cans and jars with little to do with genuine anchovies. And this is under the guise of EU regulations. Discover how not to be misled.

Anchovies are simply fillets of anchovy fish that have been marinated in salt. Anchovy fish are small and inhabit the waters of the Atlantic Ocean, the Black Sea, and the Mediterranean Sea. They should not be confused with sardines, even though both varieties are similar. Anchovies are smaller, with tapered bodies, large eyes, and forward-facing mouths. Sardines, in contrast, are larger, stockier, and lighter in colour.

Anchovies were known in ancient times, but they were then consumed by the poor. Over time, this product has gained prestige, becoming something exquisite and expensive. Anchovies are currently among the least polluted fish by heavy metals, making them safe for consumption even by pregnant and breastfeeding women as an excellent source of valuable omega-3 fatty acids.

The highest quality anchovies come from anchovy fish. These fish are processed immediately after being caught. The first stage involves cutting off the heads, removing the guts, and thoroughly cleaning the fish. Next, the anchovies are placed in large barrels, creating layers interspersed with salt until the barrel is filled to the brim.

The next step is to press the anchovies in the barrel. This ensures that the fish absorb the salt as effectively as possible. The fish must then mature for 3 to 9 months. After this period, the anchovies are removed from the barrels, filleted, and placed in cans or jars covered with high-quality olive oil. This well-prepared anchovy is transported to stores and finally reaches our kitchens.

Interestingly, according to European Union regulations, not only anchovy fish can be used to produce anchovies. It turns out that sardines, sprats, and even herring are also permissible. However, if you want genuine anchovies, look for those made from anchovy fish. Unfortunately, you might not always find the English name on the packaging, so it is helpful to remember that the Latin name for anchovy fish is Engraulis encrasicolus.