All About Tinned Anchovies
What are Anchovies?
Anchovies are small, silvery fish found in oceans around the world, particularly in temperate and tropical waters. Anchovies have slender, elongated bodies with a forked tail and can grow up to about 10 inches long, although most tinned varieties are much smaller.
Anchovies play a significant role in marine ecosystems as both predators and prey, feeding on plankton and serving as a food source for larger fish, seabirds, and marine mammals. Schools anchovies may contain tens of millions of fish, and possibly over a billion.
These fish are known for their strong, distinctive flavor. They were first preserved in the Mediterranean region, where their intense flavor was valued both for its seasoning properties. In ancient Rome, anchovies were used to make garum, a fermented fish sauce condiment.
What Varieties of Tinned Anchovies are There?
Tinned anchovies are produced in various countries with access to abundant anchovy fisheries. Leading producers include Spain, Italy, and Greece, where anchovies are a staple in traditional cuisine. Other notable producers are Morocco and France.
Here are some of the varieties of anchovies we’ve shipped at Tinned Fish Club:
- Spanish Anchovies in Olive Oil: A classic option with a rich and balanced flavor.
- Italian Anchovies in Salt: Traditional anchovies with a potent taste, perfect for adding depth to dishes.
- Greek Anchovies in Vinegar: Tangy and briny, ideal for salads and appetizers.
What Are Some Recipes for Tinned Anchovies?
Tinned anchovies are a versatile and flavorful ingredient, rich in umami and essential nutrients. They can elevate a wide range of dishes with their distinctive taste.
In salads, anchovies add a punch of flavor when combined with fresh greens, tomatoes, and olives. In pasta dishes, anchovies work well in sauces, particularly those with garlic and capers. They also make a great addition to savory spreads or as a topping for pizzas.
Want to try some of our favorite tinned anchovy recipes? Check out the options below!
- Basque Fried Anchovy Deviled Eggs: A crisp, briny twist on a party classic.
- Pan con tomate: Cut a clove of garlic in half and rub it on a freshly toasted slice of rustic bread. Grate a medium tomato and spread a thin layer on top of your bread. Top with a couple of anchovies and drizzle with a bit of the seasoned oil from the tin. Sprinkle with finishing salt and enjoy this Catalonian delicacy.
- Pasta Puttanesca: Toss anchovies with pasta, olives, capers, tomatoes, and garlic for a quick and delicious Italian dish.
- Anchovy and Herb Butter: Blend anchovies with butter, garlic, and fresh herbs for a savory spread that’s perfect on bread or vegetables.
Tinned anchovies are not only convenient but also offer a wide array of culinary possibilities, making them a valuable ingredient in any kitchen.
The world's best tinned fish, on your table every month.
Three curated tins from small canneries in Portugal, Spain, Denmark and beyond, with the recipes and maker stories that go with them.
Tinned Fish Club for July 2026: Kersen Kipper Fillets, Açôr Sardines in Olive Oil, Threeline Icelandic Cod Liver
Tinned Fish Club for June 2026: José Gourmet Tuna Pâté, Nuri Extra Spicy Sardines, Belevini Pacific Saury
