Fresh anchovies have a very short shelf life and they should be eaten preferably on the day of purchase. They have a strong flavour but are not as salty as the cured ones.

Store fresh anchovies in extra virgin olive oil for a week at the most and keep refrigerated.

The fish must be skinned, boned and gutted, rinsed several times under cold running water and patted dry with kitchen paper. They should be stored in an airtight container in layers in extra virgin olive oil.

The oil used to keep the anchovies can be used as dressing for salads and pasta.

Cured anchovies are extremely salty. They must be soaked before use. Soak them for about 15 minutes in water or milk and they rinse under cold running water. Pat dry and use as you desire.

Commercially cured anchovies are also prepared to make anchovy essence, which is an extract of anchovies, high in salt and a drop or two is all that is needed. They are also pounded together with spices and vinegar to make a paste and is sold in tubes.

A small amount of anchovies goes a long way. Chopped finely they dissolve very quickly when heated making them speedy to prepare and taste enhancing. Added to pizzas, sauces, dressings or roasts, anchovies add depth to your finished dish.

Health Benefits

Anchovies are rich in Vitamin D and omega-3 fatty acids. Research has shown that people following diets rich in omega-3 fatty acids have a lower risk of cardiovascular disease.

Anchovies help reduce high blood pressure, cardio-related diseases and inflammation of joints and bones.

They are also helpful for alleviating certain skin conditions such as eczema and psoriasis and assist healthy brain development in children.