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Anchovies are small, nutrient-packed fish with intense umami flavor. Despite high sodium from curing, they're rich in omega-3s, calcium (from edible bones), and niacin. Essential for Caesar dressing, pasta puttanesca, and pizza.
Anchovies are salt-cured, which preserves them and develops their distinctive umami flavor. Rinse before use or soak in milk for 30 minutes to reduce saltiness.
Yes, in moderation. A few fillets provide significant omega-3s and nutrients. Use as a flavor enhancer rather than a main protein to keep sodium in check.
Unopened canned anchovies keep 1 year. Once opened, transfer to glass container, cover with oil, and refrigerate up to 2 months.
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