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Anchovies are also popular ingredients for the traditional Javanese sambal. In Vietnam, anchovy is the main ingredient in the fish sauce – nước mắm – the unofficial national sauce of Vietnam. [11] In Thai cuisine, dried anchovies are called pla katak haeng. They are used in a variety of dishes and especially popular deep-fried as a snack.
Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices such as black pepper or cayenne pepper, and sometimes wine. [1] It is used as a flavoring for soups, sauces, and other dishes since at least the 19th century. [ 2 ]
Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. [6] [7] 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 ...
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In Sweden and Finland, the name "anchovies" is related strongly to a traditional seasoning, hence the product "anchovies" is normally made of sprats [47] and herring can be sold as "anchovy-spiced". Fish from the family Engraulidae are instead known as sardell in Sweden and sardelli in Finland, leading to confusion when translating recipes.