Description

Wild-caught Anchovies are foundational to many cuisines: they enrich Caesar dressings, give punch to Neapolitan pizzas, and dissolve into sauces to deliver depth without fishiness.

In Asia, they’re dried and stir-fried with chili and peanuts. In the Mediterranean, they’re salt-cured and served on toasted bread or folded into pasta sauces.

Anchovies are high in calcium, selenium, and vitamin E. Because they sit low on the food chain, they have minimal mercury — making them one of the safest seafoods.

Tiny in size but massive in culinary impact, wild anchovies are the backbone of flavor.