anchovy fillets

Anchovy fillets are the concentrated end of the anchovy story: small salted fish turned into a sharp, useful ingredient for sauces, dressings, pizza, and cooking that needs a salty backbone. By our assessment, their strength is intensity, because a little goes a long way and they dissolve into food instead of sitting on top of it. The limit is obvious too, since the flavor is strong enough to dominate a dish if used carelessly, and the salt level is not for every table. The Astrina catalogue puts anchovy fillets under Goldcrest, which gives it a recognizable shelf identity without changing the fact that this is a niche pantry item.