Our Taste Test of Anchovies, the Best Ingredient to Add Umami

[@Carolll9]

One of my favorite ways to use anchovies is in spaghetti with garlic, olive oil, pepper flakes and parsley. Very simple and easy to make. It’s my comfort food.

[@m.theresa1385]

Add a few capers instead of the parsley and that’s my puttanesca. My favorite

[@cisium1184]

I do this all the time. Usually with a drop or two of white wine.

[@lcusatis]

aglio e olio

[@BeachPeach2010]

All of these replies sound delicious!

[@Eyeahmdarck66]

Add capers and topping with parmigiano reggiano 👌🏾

[@lcusatis]

The Cento anchovies are a gift from the heavens. I guess I understand why some people might not be as into them as I am but I vividly remember the first time I had them. My life was changed forever.

[@sk1llerdrag]

had them for the first time ever last week, i agree, i can't go back!

[@lcusatis]

@sk1llerdrag My favorites are the ones rolled around a caper, very good.

[@autostuff8971]

I like Cento anchovies the most because they have the most assertive flavor. I put them on my homemade pepperoni pizzas.

[@willtopper]

yep

[@geofre44]

Anchovies. The bacon 🥓 of the sea 🌊

[@kirkcather3670]

That Cento brand even looked like bacon.

[@kaiju_k5042]

ha, that's awesome

[@kaiju_k5042]

@@kirkcather3670 Ahaha, so true

[@briancooley8777]

Ha, that’s awesome

[@briancooley8777]

@@kirkcather3670 did it though?

[@chrisp5526]

I actually made anchovies last year. I bought frozen cleaned anchovies, heads removed. I put them in glass storage jars, and layered them with sea salt. They’re great. Milder flavored than store bought. But store bought are tasty, too. They’re very inexpensive to make yourself.

[@BeachPeach2010]

Do you also use the flavored salt from the curing process? Just a thought. I wonder if it's good too.

[@chrisp5526]

@@BeachPeach2010 i haven’t, but i am certain it’s a great idea!

[@lenoverstreet]

hello,thank you now I know a lot more about flavor and taste eating anchovies. Great taste on pizza 20 yrs. later after trying them for the first time . Today I can't eat pizza without them. You helped me to understand why.Thanks again.

[@benvasilinda9729]

Fresh anchovies right off of the boat and before they are salted down are an amazing fish to eat.

[@briancooley8777]

Sardines too

[@briancooley8777]

Are good fresh

[@NoneofUrbusiness-p9w]

With hot mustard.

[@CaptainRScott]

I enjoy the Ortiz anchovies . Anchovies can be either in supporting role which makes everything taste better or the stand alone character on cooled toast w whole unmelted butter! + they're healthy as well... A winner all around! Enjoy.

[@Paelorian]

This was very informative and helpful! I've tried all these brands except Ortiz at one time or another but never did a taste test to really note the differences. Now I have some more guidance to think about what to buy for how I'm going to use them. I usually buy King Oscar and will stick with that for most uses but I can imagine purposes for all the others. The really strong Cento may be desired for a sauce, according to taste. The uncured could be good to eat directly or in a kind of fish salad. A different kind of use, more like fresh or the way we'd use canned sardines or tuna. I may pick up a jar of Ortiz for garnishing and eating whole. No way the value is as good, diminishing returns I'm sure, but at least that fork looks very handy! The King Oscar can also be bought in glass bottles which are handy if you won't use a whole can at once.

[@sedoniadragotta8323]

I love anchovies and capers together

[@garymoore8711]

I love Lisa's enthusiasm even though I'm not an anchovies fan. She even knew about the fork, just by the taste!

[@fartman10284]

Lisa is not in this clip

[@allnamesaretakenb4]

Come on, seriously? "She even knew about the fork, just by the taste!" That's just dumb to state. She knew the brand by the taste, which is not that surprising if you eat it alot. When you know the brand, you know it comes with a fork.....

[@antoniob.9396]

The best ones to have here in Europe are from the Cantabrian sea (Spain), expensive but from a different galaxy.

[@miamibeachsunnydays8274]

Yes they are i thought i was the only one that knew about them.

[@bonnitaclaus2286]

Oh I love anchovies. I enjoy the variation in anchovies, as well as the uncured cooked in the jar type of anchovy including white anchovies.

[@lightbox617]

I love caned sardines. I love pickled herring. I never had canned anchovies until about 10 years ago. There are sauces that I will not make without them. They are vital. In spain (Barcelona) I had fried fresh sardines and anchovies. "Gotta love em."

[@GreenWitch1]

For some reason lately, I’ve been craving anchovies. Ive only used them to make caesar dressing in the past. So, I picked up a can of Cento & really enjoyed them 😊

[@janedoe805]

I love anchovies!

[@lisanutini5183]

I haven’t tried the others but adore the Cento. Maybe because I (in the US) grew up with an Italian father and we ate these regularly. 😀

[@JonnyMarx]

Ortiz are great. They are the most similar to the anchovies produced by the cooperatives in Santoña in Cantabria, Spain; the very best anchovies in the world IMO. El jamón del mar 😋

[@kaiju_k5042]

Very tasty, I agree! Their tuna is also superb.

[@briancooley8777]

What brand is that? In santoña i mean

[@parisbreakfast]

I dream of going there…

[@geezermann7865]

I must have missed this when it aired on the show. This one was fun and informative. I have tried the Ortiz tuna in olive oil, also in a jar, and they are very high quality, but expensive. I have a can of anchovies on the shelf, Kroger brand, packed in olive oil with capers. There are eight of them, rolled up in little circles. They are good.

[@cyrustaghipour3976]

Hello Ladies,thank you for teaching Us, how to Cook and Choose better,

[@MissZiss]

I sautée sliced mushrooms with butter, garlic and anchovies, then put them on a grilled cheese made with gruyere. It’s excellent.

[@jbw53191]

Like Julia, I have enjoyed anchovies since I was a kid. Good work!

[@klmhookedmoore5847]

I love, love, love America's Test Kitchen. Has been my favorite culinary show for decades. Very informative, perfect recipes. And much better, more relaxed since Christopher Kimball left.

[@bobbyray7558]

How so exactly? IMO Kimball was the heart of the show, and I actually stopped watching after his departure. I don't think they ever even told us why he left.

[@dontcare3430]

Cast iron pan, italian sausage, mushroom, anchovy pizza. Once or twice a week.

[@aqcd]

as one anchovy lover to another, what are your thoughts on buying the salt packed can and repacking in oil yourself? I have not tried ortiz yet but merro is my favorite so far.

[@ratradio]

I agree with Julia on Ortiz being the best of the bunch, but if you want to take it up a notch to the impeccable, there's a brand called Don Bocarte which are unparalleled. I'm not sure if they're meticulously picking out the bones or what, but they are perfect anchovies.

[@nazvanced8081]

Long time watcher. Just saying hello! Keep up the great content.

[@user-bv4sj2gq7g]

Only in the past few years have I progressed from being repulsed by sardines, to being able to eat them straight from the can. Currently repulsed by anchovies. Going to try the Wild Planet and see where the journey takes me.

[@bethsontag]

How do you store anchovies once you've opened the can? And how long can they be kept in the fridge?

[@SkkyJuse]

@Beth Sontag I love anchovies, so I buy them in a large can and then separate them out into an ice cube tray, about three filets per cube, top with the oil in the can and freeze. Then whenever I need some, I just pop out one oil/anchovy cube.

[@weredoomed6401]

You mean one can isn't one serving?

[@bethsontag]

@@SkkyJuse Many thanks Ashley. Will do!

[@jimjordan5630]

Mine have never lasted that long.

[@SkkyJuse]

@We're Doomed Hahahaha, right?!? If I’m dealing with a regular small tin, those fishies never make it to the fridge...heck, I’m lucky the right amount makes it into the recipe I bought them for. But, on the whole, I get restaurant-sized cans, as my husband is a chef.

[@ARCSTREAMS]

love watching the show with my folks both americas test kitchen and cooks country ,,love you two and yes i love anchovies out of the can over thinly sliced onions lemon juice and salt(yes yes i know but i still require more) and eat them with pita bread,,this is the way my dad showed me to eat them,i think its possibly norwegian style lol,,,give Bridget a hug and kiss for me ,those cute eyes :)

[@katecollins5111]

i wish we knew more about the oil in each brand there are so many counterfeit olive oils...would love to see reviews of anchovies in water...

[@markbeck8384]

Hey, I'm going to follow up on your offer, and just say "hello". Love watching you guys, and learn so much!

[@7HPDH]

😂

[@enchantedviolet]

I've been buying the King Oscar and they are so delicious! Now I'm curious to try the Ortiz anchovies.

[@LoverofAllThingsGood]

Love them interesting how processing changes the flavor profile ... I don’t use them often but love the flavor and intensity!

[@mildrednieves5106]

I love anchovies too!! I thought I was the only oddball!! Loved this video!! Thank you!! ")

[@antoniob.9396]

Anchovies are like olives...no grey area here, you love them or hate them. I consider myself fortunate as I LOVE them both.

[@merriemisfit8406]

The first pizzas I got to eat slices from, as a preschooler, had anchovies on them. As a result, the prototype pizza that rests in my culinary mind's eye -- what I call my "Ur-pizza", the one that I seem to be able to smell and taste at DNA level -- has anchovies on it. Cheese, onions, and 'choves, with sauce on top, and I have my perfect pie. Because so few pizza places around me even offer anchovies anymore, I always keep a jar of the little salty morsels in the fridge. And that includes the fridge at work, in case we have a pizza lunch. It turned out that all three of us who were present on day one of the business I work for like the 'chove on our pizza, so I'd rinse the salt-pack off some filets for each of us on those days when pizza came for lunch. Of the dozens of employees who have come and (mostly) gone since then, NOT A SINGLE ANCHOVY EATER.

[@smellyfella5077]

love eating anchovies right from the tin/jar while washing em' down with a ice cold mug of beer

[@normanwyatt8761]

The first that I ever ate anchovies was on my night out with the boys and we went to a great pub and one guy ordered his pizza with anchovies and gave me a slice to try. Needles to say, that slice and my ice cold bottle of MILLER HIGH LIFE blew me away. I was hooked and I still am....

[@jenniferchan3687]

How about the paste? Any good? I use the paste cause it’s easy to mix and make Caesar dressing. I don’t have a food processor

[@1MSally1965]

I am an anchovy lover as well. I will have to find the o es with the fork. I’ve never seen them! Looks delish!

[@grantsdad98]

KO anchovies are $3.59 per can here in California. Great anchovies.

[@icthys2024]

Love them I eat then straight out of the can as well

[@BlueHen123]

I buy Ortiz Sardines at world Market for like $6 and my wife loves them!!

[@AbsoluteNut1]

More like $16 here.

[@JTMcAwesomeFace]

I just use straight up fish sauce in my tomato sauce :D

[@essiebessie661]

King Oscar is always excellent.

[@1LSWilliam]

Absolutely terrific review.

[@Im49th]

What do you do with the leftover anchovies when you open a can? I put them in a tupperware but always forget about them.

[@balob]

Cover in Olive oil and put in fridge

[@HTMLguruLady2]

I love both the orders & cento anchovies!! But use them in an entirely different ways

[@maremacd]

What about anchovy paste? I’ve never used anchovies and I’m not sure I’d want to open an entire can for a recipe. Is there a paste brand that is recommended?

[@hjordis7630]

Thank you !! Looking for recipes and found you:)

[@lindamcdonald8355]

I usually buy anchovy paste for my Caesar Salad Dressing, but think that I will use the anchovies that you recommended and make my own paste.

[@darcyking14]

This lady is amazing

[@infin1ty850]

I've been using Cento for years in my sauce and honestly never realized it was cured that long. I don't eat whole filets though so that probably has a lot to do with it.

[@madthumbs1564]

For a sauce; I'd choose Cento or any cured that long.

[@m.theresa1385]

I mostly use Cento in my sauce too. It’s mashed out in my puttanesca so the long cure might be advantageous. It holds up well to the capers .

[@parisbreakfast]

Spanish Cantabrican anchovies are outstanding. La creme de la creme. And Very expensive. But so worth it 👍

[@cuisined]

MORE LISA Mcmanus Please

[@mollysmith6055]

@Ruthlessnoodle She is the little brunette cutie with glasses who does some of the product reviews.

[@FezCaliph]

She's scary

[@ghw7192]

Centos? Reviewer

[@bonnitaclaus2286]

I love anchovies also. Ortiz has other anchovies as well as the one with fork. They also have wonderful sardines. Although, sprats are my favorite i’ll the sardine family.

[@AudreysKitchen]

Ortiz La Gran Anchoa -- they're huge and SO flavorful

[@ron56pvi13]

Yes. Yes. Yes. Anchovy paste in Ceasar salad, on pizza and in anything else you'd like some unami. I eat them right out of the can or jar.

[@nicolep9636]

I've always loved anchovies... I've purchased them only at TJ's... I'll be hitting up the King today at Safeway:)

[@pblack3023]

Love the new direction of the show

[@hollym5873]

great videos, thanks

[@314Tazo]

Crown Prince Anchovies, in a small glass jar, can be purchased at Whole Foods for $3.39, for 1.5 ozs.

[@ljp9402]

friggin love them. i hope theyre healthy

[@briancooley8777]

They are heart healthy at least cause of their oils

[@Johonnac]

@@briancooley8777 Salt content affects blood pressure

[@DanielAnchondo]

Ortiz Anchovies are worth the extra dollars they charge for them. Meaty instead of fishy and moist instead of dry texture. They're the extra oomph you want in your cesar salad or tomato sauce.

[@cz2301]

And thats why the King is the king

[@bijanbahmani3794]

With the canned one, how long do you have to use it after opening?

[@jordanreiter3997]

I love how the whole time he's talking she just keeps going after those anchovies. At this point she's no longer tasting them she's flat out eating them. I'd do the same thing.

[@TheIkaika777]

I like using the paste for vinaigrettes.

[@ronaldyeater3322]

I use bellino, but cento and Ortiz are good too

[@willtopper]

cento funky for a pizza topping.

[@junpan6823]

How about the brand Napoleon? Is it similar to King Oscar?

[@maylien]

Great info, thanks

[@ek9772]

Best tester ever

[@Titus-as-the-Roman]

I buy Crown Prince Anchovies from Morocco which I find quite acceptable, although a little on the fishy side in flavor. How do you know how many months they are cured, there's nothing on the package that tells that.

[@liliker3120]

Roland is the best flavor to price ratio!!!

[@wildog47]

I've never tried anchovies. I LOVE sardines and tuna and all seafood except mussels. would I like them I wonder. whT kind should I try?

[@bkeene12]

I think you should grab a tin of the King Oscar brand. If you like sardines, you should love anchovies.

[@kocoaberry7041]

wow never had anchovies in my life. Got to get out and live a little

[@allencrossland1973]

I'm interested where the DeLallo brand finished?

[@bobkoure]

I love their pastas and evoo, but have never tried their anchovies. Going to put them in the next order...

[@shadowpapito]

Thank You

[@civilizeddiva]

3:22: I think I purchased this today from Trader Joe’s. Total salt bomb, so I decided to fish around for more info😂

[@CakesnHays]

There’s a guy here on KZbin with a channel where he just eats sardines. It’s awesome.

[@achecase]

Nice to see Cento put in it's place. Now if only supermarkets would take heed, it's to often thier only choice.

[@jeffsmith2022]

TOO...

[@cattigereyes1]

What do they go with?

[@martinjansson1970]

1:39 ... and Norwegian (King Oscar)

[@chrisandersen5635]

Does anyone know this reference? Anchovies anchovies They’re so delicious I love them more Than all the other fishes! 😎

[@kieranlindsay1220]

buffy

[@MaritsaDarman]

Do one with my favorite which is sardines

[@RachelSWhite]

I wish Julia would taste test more often than Bridget. She's not awkward and has an actual adult palette. Also, can we talk about the weird ending of this video between her and Julia? "I'll see you later" said in double entendre and Julia looking side to side? Why not edit that weirdness out?!

[@doctormister169]

Also I notice Cento claims packed in olive oil. But when you pour the oil from that can, it’s clear. That seems quite odd to me.

[@Rutherford_Inchworm_III]

"Most of our testers said 'too funky'" If that ain't regression to the mean. "Excessively flavorful, make it blander please."

[@MichaelWinsorxfrdmn]

I make Patum pepperium or Gentlemen’s relish using King Oscar anchovies.

[@TranceCore3]

Home girl going ham on them anchovies

[@tonybucca5667]

WHY you no rinse mouth between samples? I love pranking my friends when we order pizza..I always say "garlic, extra anchovies," and when they wince, I shoot back, "OK, anchovies, extra garlic!" I love MY anchovies rolled around capers!

[@pikaviet]

Can you do white vinegar

[@victorholladay4015]

I like anchovies, but I don’t ever recall seeing any of the recipe books I use call for them in a recipe other than Caesar Salad or as a pizza topping. Hmmm. Need to look a little more. Challenge for the day.

[@DELLRS2012]

I'm all about anchovies on pizza, just in small quantities.

[@syrah96]

your link says they are $ 6.00 a tin for the winner not 2 and change

[@tubalcaine]

Talatta are my favorite. They come in a jar like the Ortiz, cost less than Ortiz and just a little more than the King Arthur.

[@richardstiffler225]

Morraccan & Spanish are the best to use.

[@richinoable]

Wild Planet offers "white" anchovies, the first one that they panned...its the good stuff. For the flavor, i just use a paste.

[@jmax3245]

LIke BLEU CHEESE its either NAY or YEA!! ( love them on pasta with garlic and oil)

[@masercot]

A recipe that calls for anchovies usually just calls for one or two. So, do the rest just get eaten right away or thrown out?

[@WNYXeb777]

French / Italian bread, butter, garlic powder, black pepper, sliced romas and onion, few sliced olives, blend shredded mozzarella n provolone, anchovy and grated parmesan.

[@johncipriano3627]

I’ve been buy the wrong anchovies for years now “CENTO” , I’m going to give “King OSCAR“ A TRY.

[@kurtisburtis]

@John Cipriano: the only “wrong” anchovy is one that doesn’t suit the dish or your taste. I would use the Ortiz in a bagna cauda, for example; and I bet those white Wild Planet ones would be amazing on a pissaladière ... and my vampire-repellent (Caesar salad) might benefit from the funk of the Cento. The most important thing is-if you like the Cento ones, then keep using them.

[@AudreysKitchen]

Their sardines are awesome too. I really like their "tiny tot" variety.

[@cavetreasures5475]

Perfect with Northern Monk! :-)

[@cohenkane2148]

MONK? That show sucked.

[@essiebessie661]

Can’t go wrong with King Oscar.