5 mistakes you're making when serving anchovies (and how to fix them)

An anchovy deserves respect. If you've bought an artisan anchovy, matured in salt for months and preserved in extra virgin olive oil, the last thing you should do is treat it like just any canned food. Here we explain the most common mistakes that can ruin this gourmet product... and how to avoid them.

1. Serving it straight from the fridge

Mistake: Taking the anchovy out of the fridge and placing it on the table immediately.

Why it’s a mistake: Cold dulls its flavour, makes its texture firmer, and the oil doesn't express itself properly.

Solution: Let it rest 15–30 minutes at room temperature. The oil becomes more fluid, the aroma is released, and the texture softens. The easiest step to enjoy anchovies as they deserve.

2. Using industrial or overly soft bread

Mistake: Pairing the anchovy with soft or packaged bread.

Why it’s a mistake: Neutral or fluffy bread lacks structure, contrast and flavour.

Solution: Use rustic, lightly toasted bread, a crunchy cracker, or try these artisan breadsticks. The crunch enhances the creaminess and presence of the anchovy.

3. Adding salt or overpowering ingredients

Mistake: Adding extra salt, capers, strong pickles or bold sauces.

Why it’s a mistake: Anchovies are already salty with a strong umami flavour. More intensity could ruin the balance.

Solution: Less is more. A drizzle of EVOO, a few drops of lemon or a hint of citrus zest are more than enough. The anchovy should always be the star.

4. Serving them all together or stacked

Mistake: Placing many anchovies on the same plate, even stacked.

Why it’s a mistake: They get damaged during serving, stick to each other, and you lose control over presentation.

Solution: Serve anchovies one by one, in a row or slightly spaced apart. This way, you enjoy each without breaking or mixing them.

5. Not knowing which anchovy you’re serving

Mistake: Thinking all anchovies are the same.

Why it’s a mistake: There are different brands, textures, salt levels, maturation times and oils. Each one has a unique identity.

Solution: Learn about the product. Read the label, research the brand, check the origin. At AnchoasDeluxe, we offer the largest online selection of anchovies from different regions so you can choose wisely.

Respect the anchovy and it will reward you with flavour

A good anchovy needs no frills, just care. If served right, it becomes haute cuisine at home. If mishandled, it's a wasted opportunity.

Discover our range of artisan anchovies and enjoy them as they deserve. Because an anchovy is more than a preserve: it's culinary culture.