Anchovies – Why the Bad Rap?

The anchovy is that little oily fish that many people often turn their nose up at, the anchovy gets a bad rap for being so pungent. It is one of those toppings on pizza that most people will not order unless pressed by that one friend that truly appreciates this delicate tiny fish. But what many do not know is the anchovy is one of the most frequently used ingredients in traditional Sicilian cooking.

In ancient times, the anchovy was prized for the flavor that it added to many dishes. When these fish are used in sauces it adds a depth and another dimension that most cannot put their finger on. True anchovy lovers know that many traditional sauces would not have near the flavor if this tiny fish were not used in the dish. This is what has made the anchovy a prized ingredient in Sicilian cooking.

Even though many people refuse to try this tiny delicacy bursting with flavor, surprisingly many do not realize that some of their most favorite dishes contain anchovies. Some of the most common dishes that include anchovies include; Caesar dressing, remoulade, tomato sauces and olive tapenade. These dishes would not have near the flavor without anchovies. After understanding the importances of what anchovies add to these dishes many have become fans of the fish.

Besides the great flavor that anchovies add to the many unique dishes in Sicilian cooking, not many people know the history behind the fish. During Roman times, the anchovy was highly prized for many different reasons. The first most recognized reason was that anchovies were considered an aphrodisiac when consumed alone or in a dish. Secondly, the fish was highly prized was for a sauce called garum, the anchovy was the base for this fermented fish sauce. Garum was as expensive in ancient times as caviar is today. When this anchovy based sauce was served during Roman times, it was a sign of affluence signified the hosts were very wealthy.

The strong taste associated with the anchovy occurs when the oily fish goes through the curing process and for this reason, the pungent aroma and salty taste is why most people dislike them. In Sicily however, anchovies can be found fresh during certain months. When the anchovy is eaten fresh, it has a much milder flavor that most gastronomes enjoy more readily over the cured version of the delicate fish.

Before disregarding this tiny strongly flavored fish, one should step back and take into consideration what the anchovy has contributed to Sicilian cuisine over the centuries. Without this added little bonus in many dishes, the food would not taste the same.