Anchovy Paste

Anchovy Paste is made of cured anchovy filets that are puréed. It will contain nothing other than anchovies, the salt that was used in the curing, and some olive oil to make the paste smoother. The paste usually comes in tubes.

Anchovy Spread, Anchoyade

There is also Anchovy Spread. This is Anchovy Paste to which some flavourings have been added. Recipes for making your own have you add pine nuts, lemon juice, basil etc. The spread is usually confusingly called Anchovy Paste in English.

In France they make the distinction and call it Anchoïade, or Anchoyade in Provence. The Provençal version is usually made of just anchovies, garlic and olive oil.

To know if you are looking at spread rather than paste, look to see if there's anything more than anchovy, salt and olive oil in it. The spread usually comes in jars, while the paste usually comes in tubes. But there's no law about how the paste or the spread has to be packaged, nor would a black hole necessarily open into your kitchen and swallow up your stove top if you used one rather than the other. If you like anchovies, you will think of a thousand things to be squeezing the paste into. If you don't like anchovies, you'll never care about any difference between the paste and the spread.Gentlemen's Relish, ground capers2 oz of Anchovy Paste = 4 tablespoons = 1/4 cup

1/2 teaspoon Anchovy Paste = 1 anchovy fillet

Refrigerate tubes and jars after opening. Some tubes are sold at stores in the chillers there; these you may be best to refrigerate as well when you get it home.

Also called:

Anchovy Paste, Anchovy Powder, Boquerones, Niboshi

Fish, Perch, Pink Fish, Poutine, White Fish