Fresh anchovies are an oily fish that look and taste similar to sardines ... but try Italian or Spanish delis. Otherwise buy them cured or preserved - supermarkets do a limited range but delis ...

The humble anchovy has a long culinary history, which dates back thousands of years. But this small, strongly flavoured fish still has the potential to divide even the most harmonious of dinner ...

He points out that the fish are salt-cured for just the right amount of time, making them the perfect anchovy to enjoy ...

They soak for two days, spend about a week packed in oil, and come out ready to serve: a feisty California take on the boquerone, a Spanish vinegar-marinated anchovy. “It’s a special fish for ...

Anchovy is rarely eaten fresh, but is instead dried, ground up and exported as a protein-rich feed for livestock and farmed fish. The stricter quota will allow just enough anchovy to swim into ...