"It was joined by South African fish paste brand Redro, which emerged in the 1930s. Peck's anchovy-based paste originally became famous for its shelf stability and the fact that it would elevate a simple piece of buttered toast with its salty flavor. It has the consistency of a pâté and is packed with umami flavor. Folks still missing this condiment can purchase Peck's Anchovette on Amazon or try their hand at a copycat recipe."
"While it may not be practical to toss a few anchovy filets into a soup or a sauce, using the paste will ensure that the flavor distributes well into your recipe. Start by letting anchovy paste flavor your stock; it makes an excellent bouillon substitute and will amp up the umami of your base, which you can then use for gravy, soups, sauces, and more."
Anchovette is an old-school anchovy-based spread that was popular in the 1950s and 1960s in South Africa, the U.K., and Australia. The first Peck's brand was created in 1891 and later reached South Africa; Redro appeared in the 1930s. The paste has pâté-like consistency, shelf stability, and a salty, umami-rich profile that enhances buttered toast and savory dishes. Tubes can sometimes be found in specialty or international stores and online. Anchovy paste distributes flavor evenly in stocks, gravies, soups, and sauces and serves as a bouillon substitute to boost umami.
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