Because the Anchovy constitutes such a primary source of nutrition for you of the Unanchovy, recipes from many cultures around the world make use of Us as an ingredient.

Many recipes benefit from the judicious addition of a bit of anchovy fillet or paste. For example, to perk up any sauce, use about 1/8 of an anchovy (which should dissolve in the sauce, if it's cooked) or 1/8 teaspoon of anchovy paste. It will give a piquant boost with no trace of the source.

Rather than include every recipe that calls for a soupçon on Anchovy, we have elected to concentrate on those in which the Anchovy plays a more central role, either as the focus of the dish, or a discernible flavor therein, or, at least, as a presence in substantial quantity.

Some of our recipes can be made only with fresh anchovies; the substitution of other forms will not yield satisfactory results. But many people do not have access to those. Some people do not have ready access to any form other than canned fillets and anchovy paste. Please pay close attention to the type of anchovy recommended for that recipe; substitute thoughtfully, and at your own risk, as we can't quarantee the results.

You are of course invited to submit to us your favorite Anchovy recipes in any category; those judged fit for inclusion in our listings will earn you our coveted Order of the Anchovy certificate, inscribed by myself and Acciuga, Ye Anchovy Schoolmaster, suitable for hanging (whatever that means).

We take great pride in our role in the planetary ecology, and offer you these varied ways of preparing and enjoying us to encourage your consumption and, we hope, to heighten your awareness of our service to all living creatures.