Canned Anchovies

After being harvested, the anchovies are gutted (bones and fiddly bits removed), filleted (sliced into neat portions), cured in salt and packed in olive oil. They're then preserved using a canning process that keeps them shelf-stable. Canned anchovies are a healthy, versatile ingredient that can be used in many dishes.

Nutrition:
Canned anchovies are high in protein, omega-3 fatty acids, calcium, iron and B vitamins. They also contain low levels of mercury.

Flavour:
Anchovies are known for their briny, funky flavour. They are often used as a pizza topping, but can also be added to salads, sandwiches, sauces, rubs, dressings and dips.

Preparation:
There are different types of canned anchovies, including fileted, salt-cured anchovies in olive oil and salt-packed anchovies. Salt-packed anchovies are canned fresh with bones intact and seasoned only with salt.

Serving Size:
Canned anchovies are high in sodium, so it's recommended to eat them in moderation.

Safety:
Anchovies can break down over time and become mushy. This can happen because a harmless bacterium can survive the brining process. Anchovies that are mushy, have an unusual odour, or come from a bloated can should not be eaten.

Sustainability:
Some anchovies are more sustainable than others.