Love lock or loathe them? This braided cured fish is a divisive ingredient frequently used sparingly – so how do you use up surplus fillets once you’ve cracked open up a can? We have actually a few ideas to ensure nothing goes to waste.

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Umami-rich, potently fishy and heavy top top the sodium, anchovies aren’t because that everybody. Us? We have the right to eat them fresh from the jar through little more than a part of baguette to serve as a flavour buffer. Yet if you’re much more of a mild user and also prefer lock dissolved and also obscured in sauce, opportunities are you’ll only use one of two fillets in ~ a time. For this reason if you’ve provided a few anchovies to add savoury depth to a meal, exactly how should you usage up the remainder of your stock?


Fresh anchovies are relatively mild in taste, however seldom uncovered in fishmongers or elsewhere. Instead, they’re frequently treated in two ways:
Salt-packed anchovies are usually left v their fins and bones intact, definition they’ll need filleting. Lock tightly stuffed into jars with numerous salt, so its wise to offer them a soak in milk or water before cooking. A salt-packed anchovy has a firm and meaty texture.

Anchovies in oil have been pre-filleted so deserve to be eaten as they are. Lock salt-cured for six to nine months, prior to being plunged into oil. If you deserve to stretch come it, it’s worth splashing out for cured anchovies in really good olive oil, together the top quality varies madness by price – going for a Mediterranean or Moroccan brand is a for sure bet.

Whichever her anchovy choice, check the maritime Stewardship Council site for sustainability credentials – part anchovy share are more depleted 보다 others, so examine that the origin is one MSC-approved fishery.

How to keep surplus anchovies

Once opened, jarred anchovies have the right to be stored under a steady sealed lid in the fridge. V tinned anchovies, discard the can and also transfer them to a dish or pot. Castle then have to be totally submerged in oil for this reason they nothing spoil, so optimal up the container if requirements be, or v salt-packed anchovies, pile in more salt. As soon as refrigerated, the oil will coagulate but don’t be placed off – take them out of the refrigerator and permit them to come to room temperature prior to using – this will render the oil to its looser state. So long as the anchovies room topped v plenty the salt or oil, they can be stored in the fridge for number of months.

If preferred, you can freeze anchovies – put them out individually on a baking parchment-lined tray and open frozen them. When frozen, reminder them into a freezer bag and also return come the freezer.

Our favourite methods with leftover anchovies

Green sauce


We’re huge fans of salsa verde, one Italian condiment make from anchovies, capers, herbs and olive oil. Usage it together you would certainly pesto, or other green sauces choose gribiche or pistou – dolloped top top soup, with fish and also roasted meat, to dress salads or spooned top top bread.

Try our… Radish confetti with salsa verde

Swedish potato bake


A take on the classic Scandinavian dish of ‘Jansson’s frestelse’, this hearty potato roasted is similar to dauphinoise, yet with anchovy fillets liquified into the creamy sauce. This recipe requires a totality can, however it deserve to be adapted to fit the variety of leftover fillets you have actually available.

Try our… swedish temptation

Anchovy butter


The pliable nature the anchovies mean they deserve to be floor in a pestle and also mortar right into a dough with family member ease. Beat v butter and also the herbs that your selection and you have yourself an on-trend whipped butter with a heady braided hit. Spread out onto toast and also serve because that dipping in soup or stew, or reduced your bread right into soldiers and serve through boiled eggs because that brunch.

Try our… Braised beef with anchovy toasts

As seasoning


A usual gripe v anchovies is the they don’t taste of anything various other than salt. We beg to differ, yet if this is her stance we recommend you usage them as just that – a seasoning. Their low melting point way they can be heated in a pan v garlic until they breakdown into a soft emulsion. Toss this magic mix through heat vegetables – we think the works an especially well v greens.

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Try our… Sweet & sour kale with garlic & anchovyBroad beans through tomatoes & anchovies

With lamb

Apply this very same principle to food preparation meat – lamb has actually a particular affinity v anchovies, particularly when flavoured with other Mediterranean-style delights such together rosemary, lemon, garlic and wine. Either add your fillets come a marinade or rub, or stud pieces directly into a slashed roasting joint.

Try our… Slow-roast shoulder or lamb v anchovy & rosemaryor Rosemary & anchovy lamb steaks

Contrary to well-known belief and the menus the Anglicised bistros, salad nicoise doesn’t traditionally save tuna – in France, much less expensive anchovies were an ext likely to have been supplied when the dish was conceived. Similarly, a true Caesar salad is unlikely to save on computer chicken or bacon. However as lock both rustic dishes open up to interpretation, we’re happy to view them evolve – as lengthy as castle both contain anchovies…

Try our… Nicoise stuffed baguetteChicken Caesar salad through anchovy dressing

What’s her take top top the mighty anchovy? do you eat them in their full form, or do you prefer them concealed? If the jury is out, among our anchovy recipes could persuade friend otherwise…