European anchovy

In French

Anchois

Scientific name

Engraulis encrasicolus

In the water

A coastal pelagic fish of the north-east Atlantic and Mediterranean, found from the surface down to 400 m and forming large schools.

Season & buying

Available almost year-round depending on the area; favour local origin and bright whole fish.

Common length

~13.5 cm

How to identify it

Slender silver body
Pointed snout and short maxilla
Forked tail fin

On the plate

Fine, fatty and full-flavoured, very briny, ideal for marinades and frying.

Avoid: Leaving it too long in an acidic marinade: the flesh turns white and loses its creaminess.

Anchovy schools can be so dense that their silver reflection may be mistaken, from a distance, for one large living shape.

In Umay recipes

28 Umay recipes call for it.

Traditional Korean cabbage kimchiPissaladière (Provençal Onion and Anchovy Tart)Sherry-marinated mackerel with crisp red onion and bitter greensRoasted hake, parsley and anchovy kokotxas, Basque paprika-vinegar pan juicesWhole roasted whiting with eggplant ratatouille-piperade and chili oilSeared ballan wrasse Caesar salad with golden croutons and melted anchoviesTraditional Tuna and Mayonnaise Tonnata SauceBlack olive tapenadeGreen Goddess SauceThai Fish SauceNuoc-mâmFried Anchovies with Lemon Yogurt SauceZucchini carbonaraHealthy CarbonaraCreamy Korean rose tteokbokkiBasque Gilda PintxoPan bagnatProvençal AnchoïadeMarseille-style moitié-moitié pizzaNasi lemakNiçoise PissaladièreBlack Olive TapenadeCaesar saladSpaghetti alle acciughe