Cooking Recipes Catalogue

Anchovies, tiny saltwater fish related to sardines, have an intense, briny taste. They are most commonly available as canned fillets that have been salted and preserved in oil. Imported fillets packed in olive oil are the best, most commonly available choice for most recipes. Anchovies packed in salt are sold in delicatessens; the bones need to be removed before the fish are used in recipes.

For other types of fish, see cod, flounder, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.