"Anchovies aren't shy, but that's what makes them great. Wonderfully briny and particularly savory, these tiny fish pack potent flavor. They play a starring role in dishes like Caesar Salad, enriching the creamy dressing with a deep umami taste. In pantry-friendly recipes like Anchovy Pasta With Garlic Breadcrumbs, they blend seamlessly with other staples to become greater than the sum of their parts. Often, they're relegated to the shadows: the secret ingredient that makes...well, most things taste better."
"In desperate need of shelf-stable foods to feed his armies, Napoléon Bonaparte offered a reward of 12,000 francs to anyone who could invent a new method of food preservation. As cookbook author Anna Hezel writes in Tin to Table, "Nicolas Appert rose to the challenge, and spent the next fourteen years figuring out how to preserve prepared foods by heating them inside glass jars, and sealing those jars against intruding microbes.""
Tinned and jarred anchovies are intensely briny and savory, offering potent umami that elevates dishes like Caesar salad and Anchovy Pasta With Garlic Breadcrumbs. Anchovies comprise more than 140 species and are primarily sourced from wild schools worldwide, from Peru to the Mediterranean. Large nets are used to catch massive bundles before processing. Because anchovies have high fat content that can oxidize and spoil, curing must begin immediately after capture. Nicolas Appert developed early preservation by heating foods in glass jars, a method incentivized by Napoléon in 1795 to supply shelf-stable rations for armies.
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