White Anchovies

Keep in original brine or oil. Once opened, consume within a few weeks. If dry-cured, store in a cool, dry place, tightly sealed.

Rinse before using to reduce saltiness, especially if packed in salt.

Add them towards the end of cooking to preserve their delicate texture and flavor.

Mash them into a paste to create a flavor base for dressings, marinara sauces, or vegetable sautés.

Lemon

Garlic

Olive Oil

Tomatoes

Capers

Parsley

Pasta

Salad Greens

Bread

Overcooking them, which can make them tough and dry.

Not rinsing them, leading to an overly salty dish.

Using them in recipes that call for strong, overpowering flavors that will mask their subtle taste.