Anchovy paste

Anchovy is used as a condiment and as an ingredient in various dishes. Basic ingredients in its preparation include mashed anchovies, vinegar, spices and water, and some commercial preparations are produced using these ingredients. Butter is also sometimes used as a base ingredient, and the resultant product is sometimes referred to as "anchovy butter", and in French as beurre d'anchois.

Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. Allec, a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has been described as a "precursor to anchovy paste". Anchovy paste has also been described as a "descendant of garum".

Anchovy paste is mass-produced, and is sometimes produced using leftover anchovies from anchovy packing facilities that are processed, mixed with additional ingredients, and packaged into tubes. Around the early 1900s, food colouring was sometimes used in commercial preparations of the paste. Today, anchovy paste is a major export product of Morocco.

Gentleman's Relish is a brand of mass-produced spiced anchovy paste that was introduced in England in 1828.

Uses of anchovy paste include a condiment or ingredient in egg dishes and on toast. It can be used as an ingredient in some hors d'oeuvre. Anchovy paste is a common food in Italy, where it is used served atop canapés and vegetables and as an ingredient in sauces and pasta dishes. It is also a part of the cuisine of the Philippines, where it is referred to as bagoong balayan, and of Vietnam, where it is referred to as mam nem. Anchovy paste can be used as an ingredient in the preparation of anchovy sauce.

Scotch woodcock is a British savoury dish prepared using scrambled eggs atop toast that has been spread with anchovy paste or Gentleman's Relish. Whole anchovies are also sometimes used in the dish.

File:Bigoli with anchovy sauce at Ristorante Ribot, Venice.jpg|Bigoli in salsa (bigoli with anchovy sauce) at a restaurant in Venice, Italy

File:Scotch woodcock brit-wiki.jpg|Scotch woodcock garnished with anchovy fillets and parsley. The anchovy paste is beneath the anchovy fillets.

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• {{annotated link|Anchovies as food}}
• {{annotated link|Anchovy essence}}
• {{annotated link|Fish sauce}}
• {{annotated link|List of condiments}}
• {{annotated link|Myeolchi-jeot|Myeolchi-jeot}}
• {{annotated link|Bagoong monamon}}
• {{annotated link|Relish}}
• {{annotated link|Shrimp paste}}

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{{Condiments|state=collapsed}}

{{Fish sauce}}

Category:Anchovy dishes

Category:Condiments

Category:Food paste