Anchovies: Way or No Way?
Nay for me as I'm vegetarian.
Actually this is a sneaky way to ask for suggestions for an anchovy alternative in otherwise vegetarian recipes - usually pasta sauces.
I don't know why but I usually substitute chopped capers for the anchovies, although I'm pretty sure that they don't taste remotely similar. Then again I have never had an anchovy, and no fish at all for 20 + years so I really have no clue... Please Help!
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21 Comments:
No way on pizza.
Maybe way for a red sauce for pasta, i have not tried that yet.
pjracz10 at 10:35AM on 02/07/09
Way on the lil fishes.....
Markbb at 10:46AM on 02/07/09
also see here - http://www.seriouseats.com/talk/2008/12/anchovies-way-or-no-way.html
I like them, as long as I can't specifically see them.
NYCEater at 12:11PM on 02/07/09
I second the no way on pizza. But I do like them in certain pastas. If you mince them up and cook them they almost into the sauces creating a great flavor. I also like them in Caesar salad, as long as the dressing is made correctly and doesn't taste too fishy. It's a fine line.
Deseree at 1:40PM on 02/07/09
Love 'em! To me, pizza is just a delivery device for anchovies!
1stmakearoux at 1:47PM on 02/07/09
Way for me!
brooke29 at 1:51PM on 02/07/09
I can't really think of a non-fish alternative for anchovy. To recreate the saltiness, capers or olives would work, but you won't get anything near the great taste of anchovy. I guess Worcestershire sauce is out, too? That has anchovy in it. Sorry PB, I know no vegetarian substitute. Is anchovy paste still fish? (Just kidding, but hey..........different form, different food?) ;-D
PerkyMac at 2:10PM on 02/07/09
Way!
donnie at 2:38PM on 02/07/09
Way!!!! Bring on those salty little devils.
finsbigfan at 2:49PM on 02/07/09
Way. Double way, in fact. I am convinced there's an anchovy gene. Mr. Mushroom's middle daughter says the main reason she knew her husband was the right one was because he ate anchovy pizza with her. And Mr M's first great-grandchild (not by that middle daughter) is, at age 3, eating anchovies on slices of cucumber!
lemons at 3:13PM on 02/07/09
I don't think I've ever had anchovies in any kind of dish or anything, but I have had spiced, dried anchovies from the Asian supermarkets. They're a great, nutritious snack with quite a kick! Sorry I don't have any alternative anchovy tips.
runnereater at 3:19PM on 02/07/09
Way. Yum. The pizza has to be awesome for me to want anchovies on it, but I do like it that way from a good place.
I do have trouble watching my Ukrainian friend eat them right out of the jar or tin with a fork (or her fingers)....but I like them IN things. (Maybe it is just the fervent, almost feral way she eats meat/fish that gets to me...never seen such a carnivore! :))
sadiepix at 3:26PM on 02/07/09
All the Way!!!!
MissMelissa at 6:14PM on 02/07/09
Way...mainly the salt-packed, whole variety. There is not really a substitute. Maybe choose a different pasta condiment...or ignore the desire to substitute.
derosa at 6:54PM on 02/07/09
No way on pizza
Way in Caesar Dressing and pasta sauces. Basically if I can't see them, I'm good to go.
For a vegetarian substitute, I have heard blond miso is a good one.
SayWhat at 7:50PM on 02/07/09
way! in every way shape of form! even straight outta the can/jar.
Romi04 at 9:04PM on 02/07/09
Somehow I've never tried anchovies. But seeing as I like fish and I like salty foods...I should probably try them.
cycorider at 9:48PM on 02/07/09
*WAY!* And I've found that if you mash the little critters to a paste, they make an incredible "butter" for a nice, juicy steak!!
Robbo at 1:19AM on 02/08/09
No way... sorry, but I can't stand them.
Steen at 1:45PM on 02/08/09
Way! They are an important ingredient in cesar dressing, pizza, and various sauces. I've also heard that they grind up anchovie bones, extract the flavor and add it to orange juice; gotta love that nutrious OJ!
ruthbleu at 2:37PM on 02/08/09
Even though XH-3 used to call them "salty, hairy fish," I give a resounding WAY. Anchovies are little flavor powerhouses. If incorporated into foods correctly, they boost the other flavors in a dish. I love them straight from the antipasto tray on a nice crusty piece of bread. They're imperative to well made Caesar dressing and puttanesca sauce.
chiff0nade at 7:00AM on 02/09/09