Are you a fan of Caesar salad or pasta puttanesca, but don’t have any anchovies on hand? Fear not, because fish sauce may just be the substitute you need.
Anchovies are often used to add a meaty, umami boost to dishes without being too fishy, but what if you’re out of them? In this article, we’ll explore how much fish sauce can replace one anchovy in recipes and when it’s best to use this substitution.
Plus, we’ll dive into the different forms of anchovies and how to switch between them in your cooking.
So let’s get started and discover the world of anchovy substitutes!
How Much Fish Sauce Equals One Anchovy?
Fish sauce, which is made from fermented anchovies, can be a decent substitute for anchovies in some recipes. However, the question remains: how much fish sauce equals one anchovy?
According to various sources, including Cook’s Illustrated and The Kitchn, you can substitute 1/2 teaspoon of fish sauce per anchovy fillet in recipes where anchovies are used to add background flavor. This means that if a recipe calls for four anchovy fillets, you can use two teaspoons of fish sauce instead.
It’s important to note that this substitution may not work in all recipes. In dishes where anchovies provide a dominant flavor, such as Caesar dressing, fish sauce may not be a suitable replacement. It can come across as too fishy and alter the consistency of the dish.
However, in recipes where anchovies are used to add a meaty, umami boost without being too fishy, such as Italian-style meatballs or stews, fish sauce can be an acceptable substitute. Just be sure to adjust the amount according to your taste preferences.
Understanding Anchovies And Fish Sauce
Anchovies and fish sauce are both popular ingredients in many cuisines. Anchovies are small, salt-cured fish that are commonly used to add a robust saltiness and umami flavor to dishes. They are often sold whole, packed in salt, or filleted and canned in olive oil. Anchovy paste, which is made by grinding anchovy fillets with salt and a small amount of sugar, is also a popular ingredient that can be used as a substitute for whole anchovies.
Fish sauce, on the other hand, is made from fermented anchovies and is a staple ingredient in many Southeast Asian cuisines. It has a strong umami flavor and can be used to add depth and complexity to dishes. Fish sauce is often used as a substitute for anchovies in recipes where they are used to add background flavor.
While both anchovies and fish sauce have a similar taste profile, there are some differences between the two. For example, fish sauce can be more pungent and fishy than anchovies, which can make it unsuitable for certain recipes. Additionally, different types of fish sauce can have varying levels of umami flavor depending on the type of fish used to make it.
When substituting fish sauce for anchovies in a recipe, it’s important to keep in mind the role that the anchovies play in the dish. If they provide a dominant flavor, such as in Caesar dressing, it may not be advisable to use fish sauce as a substitute. However, in recipes where anchovies are used to provide a meaty, umami boost without being too fishy, such as in stews or meatballs, fish sauce can be an acceptable substitute.
How Much Fish Sauce To Use As A Substitute For One Anchovy
When substituting fish sauce for anchovies, the general rule of thumb is to use 1/2 teaspoon of fish sauce per anchovy fillet. This means that if a recipe calls for four anchovy fillets, you can use two teaspoons of fish sauce instead.
It’s important to keep in mind that this substitution may not work in all recipes. If the anchovies provide a dominant flavor, such as in Caesar dressing, fish sauce may not be a suitable replacement. It can come across as too fishy and alter the consistency of the dish.
On the other hand, if anchovies are used to add a meaty, umami boost without being too fishy, such as in Italian-style meatballs or stews, fish sauce can be an acceptable substitute. However, it’s important to adjust the amount according to your taste preferences. Start with a small amount and gradually add more until you reach the desired level of flavor.
It’s worth noting that soy sauce can also be used as a substitute for fish sauce or anchovies in some recipes. When using soy sauce as a substitute, you can swap it at a 1-to-1 ratio or mix it with other ingredients such as minced anchovy for extra flavor.
When To Use Fish Sauce As An Anchovy Substitute
Fish sauce can be used as an anchovy substitute in recipes where anchovies are used to add background flavor, such as in stews or meatballs. In these recipes, you can substitute 1/2 teaspoon of fish sauce per anchovy fillet. This substitution is not recommended for dishes where the flavor of the anchovies is dominant, such as Caesar dressing, as the fish sauce can come across as too fishy and alter the consistency of the dish.
It’s important to note that while fish sauce can add a salty, umami flavor to a dish, it may not provide the same complexity of flavor that anchovies do. If you’re looking for a more authentic flavor, it’s best to use actual anchovies or anchovy paste.
When using fish sauce as a substitute, it’s best to start with a smaller amount and adjust according to your taste preferences. Keep in mind that fish sauce tends to be spicier and stronger than anchovy paste due to its higher concentration, so use only a few drops when substituting for the paste.
Different Forms Of Anchovies And How To Use Them In Cooking
Anchovies come in different forms, including whole, packed in salt, filleted and canned in olive oil, and anchovy paste. Each form has its own unique flavor profile and texture, and can be used in different ways in cooking.
Whole anchovies are typically used in recipes where the fish is a main ingredient, such as grilled or baked fish dishes. They can also be used as a topping for pizza or added to salads for a salty kick.
Anchovies packed in salt are preserved by being layered with salt in a jar or tin. They need to be rinsed before use to remove excess salt. These anchovies are typically used in recipes where the fish is a background flavor, such as in sauces, dressings, or stews.
Filleted and canned anchovies in olive oil are the most common form of anchovies used in cooking. They are ready to use straight out of the can and can be added to a variety of dishes for a salty, umami flavor. They are often used in Caesar dressing, pasta puttanesca, and other Mediterranean dishes.
Anchovy paste is made by grinding anchovy fillets into a paste-like consistency and blending them with salt and sugar. It is a convenient alternative to whole or filleted anchovies and can be used in sauces, dressings, and marinades. One half teaspoon of anchovy paste equals two anchovy fillets from a tin.
When substituting one form of anchovy for another, it’s important to consider the flavor profile and texture of each form. For example, if a recipe calls for whole anchovies but you only have filleted anchovies in olive oil on hand, you may need to adjust the amount used to achieve the desired level of saltiness and umami flavor.
Tips For Cooking With Anchovy Substitutes
If you’re looking to substitute anchovies in a recipe, here are some tips for using alternative ingredients:
1. Fish Sauce: As mentioned above, fish sauce can be a decent substitute for anchovies in recipes where they are used to add background flavor. Start with a small amount and adjust according to your taste preferences.
2. Worcestershire Sauce: This sauce contains anchovies and can provide a similar umami complexity to dishes. However, it tends to be sweeter than anchovies, so you may need to use more to get a similar result.
3. Anchovy Paste: Made from ground anchovies and other ingredients like oil and spices, anchovy paste can be used in sauces, soups, and sandwiches. One anchovy fillet is equivalent to half a teaspoon of anchovy paste.
4. Capers: These briny little buds can be substituted for anchovies at a rate of 1 1/2 tablespoons of capers for every 6 anchovy fillets the recipe calls for.
5. Other Fish Sauces: Shrimp paste, Asian fish sauce, and umeboshi paste can also be used as substitutes for anchovies in some recipes.
When using these substitutes, keep in mind that they may not work in all recipes and may alter the flavor and consistency of the dish. It’s always best to start with a small amount and adjust as needed.
