What is
Anxova?

Anxova, also known as anchovy, is a small, saltwater fish that belongs to the Engraulidae family. It is widely consumed in various culinary traditions around the world, often used for its strong flavor and as a seasoning or condiment.

Origins & History

Anchovies are believed to have been consumed since ancient times, particularly in Mediterranean cuisines. They are commonly used in Italian, Spanish, and other Mediterranean dishes.

Taste & Texture

Anchovies have a strong, salty flavor that can be intensely savory when cooked or preserved. They are often described as umami-rich, adding depth to various dishes.

Ingredients

Anchovy fillets

Salted or oil-packed fillets of the anchovy fish, often used in sauces, dressings, and as pizza toppings.

Salt

Used for curing anchovies, enhancing their flavor and preserving them.

Olive oil

Often used in conjunction with anchovies in Mediterranean dishes to add richness and flavor.

This item may contain the following allergens:

Fish