Best Packaged Anchovies in 2020



Amore - Italian Anchovy Paste, (2)- 1.6 oz. Tubes Review:


I come from a Southern background, one that saw dinners of fried chicken and biscuits, Mom's amazing meat loaf, Dad's teriyaki steak on the grill, as well as the mid-fifties aberration of molded gelatin salad, and the ubiquitous baloney on white bread sandwiches. I am probably the first person in my family who has ever bought anchovy paste. EVER! I don't know how I ate salad without it. A goodly squirt blended into your regular oil and vinegar dressing, or, any bottled savory salad preparation that needs a little something extra... I add it liberally to (Trader Joe's) bottled Caesar dressing, along with a whiz of fresh lemon juice, and a good shake of granulated garlic. And I'm promising myself that I'm going to start branching out: I can imagine it in a pasta sauce with olive oil, chopped olives, bits of garlicky sausage, and ANCHOVY PASTE! Now, this is the only anchovy paste I've tried, so I cannot compare it to any other. But - if you are looking for a little something to add to your culinary arsenal, I'd recommend this.



Roland Foods Anchovy Fillets in Olive Oil, 14 Ounce (Pack of 2) Review:


Got tired of buying those tiny cans or the small bottles (when I could find them). These were one of the best, weirdest gifts I've ever given myself. And they are really, really delicious anchovies (some people wouldn't use those two words together ... you love 'em or you don't). It's a huge can and the fish come out easily. What I did NOT realize is that they are supposed to be stored at 60ยบ or under, which means that once I've opened a can, I keep them in the fridge. Which means the olive oil solidifies a bit, so they need warm-up time when I'm going to slather a pizza. The can opens easily, but be aware: IT IS FILLED TO THE BRIM with olive oil, so open it over the sink or a container. It's got a strong, well-fitting plastic lid to use once you've peeled back the can lid. After I've opened a can, I store it in one of the plastic entree dishes from Chinese takeout, because the olive oil, spillage. You've been warned. :D And let me add this: I was watching Iron Chef America the other night and Iron Chef Geoffrey Zakarian was opening a can of this very brand (the can is a very distinctive color and design) so, that was cool. GREAT ANCHOVY TASTE, LOTS AND LOTS OF THEM, WATCH OUT FOR OIL SPILLAGE. Five stars.



Roland Foods Anchovy Fillets in Olive Oil, 14 Ounce Review:


Very pleased with the quality of these anchovies as well as the price. I've tried many different kinds of anchovies trying to find the product that best suited my needs, and I think that I've finally found it. Most recently I was very disappointed by the Angostina Recci (sp?) salt packed anchovies. Some people love them but I found them too fishy, too tinny, and way, way too much work for the end result. My favorite anchovies are the Ortiz in the small jar, and while these aren't quite as good they are very close at a fraction of the price. In general Roland makes very high quality products in my experience. However, I've had the small cans of Roland anchovies and these are superior. They are very firm, do not turn to mush when extracted, and have a clean flavor with minimal bones. Another big advantage here is that the large, flat tin with a plastic lid allows easy extraction. It can be a bit messy as the oil runs down the side, so I wipe the tin before returning to the refrigerator. The small jars used by some brands make it very difficult to extract fish. That's especially true if cold but even when warm the fish can tend to stick together and come out in pieces. These are stacked in a cross-hatch and really easy to remove from the tin.

A note on the oil used here: many are asking if it's EVOO, and it's not. If you want to use the oil itself in recipes I'd actually recommend pouring the oil off this tin and pouring in your choice of extra virgin. However, the taste of the fish is quite clean with no "off" oil flavor as you can get from products packed in lesser oils. Also, because it's not extra virgin it doesn't solidify so much in the refrigerator which can make it difficult to extract the fish unless brought to room temp (or close anyway) first. Since I often use just a couple of anchovies, this is ideal for me and doesn't require lead time to allow them to warm before use.

Overall I'm very pleased with the quality and price of these fish. Delivery was in one day(!) as well.



Crown Prince Flat Anchovies in Olive Oil, 2-Ounce Can Review:


We use anchovies on a regular basis. There was a grocery store that regularly carried them cheaply, but they no longer do so, causing us to check out Amazon. This Crown Prince anchovy brand is our favorite so far as they are always full of flavor. We use them chopped up in some things, like salads and also let them melt into sauces and whatnot.

I originally thought I HATED anchovies. The truth was that I had never tried them and just bought into the negative propaganda. When my SO got anchovies on part of the pizza, I thought he was insane. I was wrong, anchovies can actually save a mediocre pizza. But the usefulness of anchovies goes way beyond pizza. I feel kinda dumb that I didn't eat something for years based on other people's tastes, especially since I'm generally willing and eager to try new foods. Anchovies need a positive PR campaign stat. Puttanesca sauce is my absolute favorite thing that uses anchovies and next best is this Cajun Caesar salad my SO makes.

Anchovies are actually pretty good for you since they're high in calcium, potassium and good fatty acids. Eating them can help with cholesterol levels by reducing the bad stuff that can clog your arteries. They can also help make your bones stronger. They're good for dieters (if you can eat fish) because they're high in protein,which makes you feel full. Plus they're low in calories.

Using Subscribe and Save for this has been a good option for us because we don't have to either go hunting for them or try to remember if we've already got a can at home. Having a bunch around has also caused us to up our intake some, which I'm sure my cholesterol levels will no doubt appreciate. The price is reasonable and the quality is good.



Crown Prince Flat Anchovies in Olive Oil, 2-Ounce Cans (Pack of 12) Review:


We use anchovies on a regular basis. There was a grocery store that regularly carried them cheaply, but they no longer do so, causing us to check out Amazon. This Crown Prince anchovy brand is our favorite so far as they are always full of flavor. We use them chopped up in some things, like salads and also let them melt into sauces and whatnot.

I originally thought I HATED anchovies. The truth was that I had never tried them and just bought into the negative propaganda. When my SO got anchovies on part of the pizza, I thought he was insane. I was wrong, anchovies can actually save a mediocre pizza. But the usefulness of anchovies goes way beyond pizza. I feel kinda dumb that I didn't eat something for years based on other people's tastes, especially since I'm generally willing and eager to try new foods. Anchovies need a positive PR campaign stat. Puttanesca sauce is my absolute favorite thing that uses anchovies and next best is this Cajun Caesar salad my SO makes.

Anchovies are actually pretty good for you since they're high in calcium, potassium and good fatty acids. Eating them can help with cholesterol levels by reducing the bad stuff that can clog your arteries. They can also help make your bones stronger. They're good for dieters (if you can eat fish) because they're high in protein,which makes you feel full. Plus they're low in calories.

Using Subscribe and Save for this has been a good option for us because we don't have to either go hunting for them or try to remember if we've already got a can at home. Having a bunch around has also caused us to up our intake some, which I'm sure my cholesterol levels will no doubt appreciate. The price is reasonable and the quality is good.



Agostino Recca - Flat Fillets of Anchovies in Olive Oil, (3)- 2 Ounce. Tins Review:


Agostino Recca is the brand I always buy from the Italian Market but that market is not close to me anymore, and so I'm glad its here. I always love this brand. It has a milder ,less salty flavor, excellent aroma.My inlaws are Spaniard who loves their anchiovy and are very picky. I learned how to picky with anchiovy too, lol. i'm glad the quality of the tin packaged ones is the same as the glass ones.
I used to buy Cento anchiovy from Amazon but the second batch of 25 tins, about 25 % was bad and so I cancelled that one. I almost gave up looking in Amazon.

Update: Still good but some of of the tins , I noticed are bulging especially when the package is left under a hot sun. I had to use those first .The quality do degrade,



Giovannis Paste Anchovy 2 Ounce, Pack of 3 Review:


I'm so glad to have discovered anchovy paste because it adds a wonderful depth of flavor to many things - homemade red/pasta sauce, fish & chicken dishes and so much more. I don't think anyone would guess that you've added anchovies, but it does make things taste more delicious. This, of course, is in addition to when you want that specific flavor for something like Caesar salad dressing. Very convenient to keep on hand in the pantry, then in the refrigerator after opening. Giovanni's in definitely my favorite brand, too.



Agostino Recca Salted Whole Anchovies, 800g Review:


The flavor and versatility of these anchovies is incredible.

For starters, these are not for eating right out of the can; they need a bit of a wash and soak to control the intense saltiness. Personally, if I'm going to be eating them alone or on tapas, I prefer to clean and debone them. Some people like the crunch of the little bones, so you should least give it a try to see if that's your thing.

Here is how I prepare them:
1) Open can and transfer all sardines out to a glass long-term storage container, lining container with salt & reusing as much salt from the can as possible.
2) Take sardines out of container, put them in a little bowl, and gently run water over them for a minute or so. Then let them soak in water for 5-10 minutes.
3) Dump the water and then add half-water/half-white-vinegar and let them sit for about 5 more minutes... although sometimes I do skip this step.
-) This is the point where I will use them for things like salad dressing, or in other recipes where they get smashed up
4) Get a small cutting board and carefully run knife up belly and down back and remove tail. Pull filet off one side, and scrape out entrails. Carefully remove backbone (I usually start from the tail as that starts a bit easier) and pull out any left-behind bones. This process takes me about 60 seconds per sardine.
-) I love eating them here in tapas, but some think they are too salty so I generally do the next step
5) Pack them in a nice olive-oil and let rest for a few days or longer (up to weeks or more, although mine never last that long)
6) Serve up on crostini, with pickled peppers, with olives, with capers, or anything else you want.

I uploaded a picture where you can see them in step 1, 4 and 5.