For inspiration, here’s a few ways different cultures from around the world use anchovies — and some easy ways to try them at home. Love them or loathe them, anchovies can bring a deep savoury flavour to your favourite pasta, salad dressings and sauce recipes. Devour Them Whole After scraping off excess salt and rinsing with water, an extra soak in either milk or white wine can help to soften them. Here are some tips for pairing them with other food, in order to enjoy them at their best. Other notes The aromas and flavors of oil and salt must be balanced with those of the fish, without masking them. High protein foods like anchovies have been shown to have a positive effect on appetite levels too. Anchovies: Classical Pairings Toasted bread cut no thicker than 10 millimetres (any thicker and it would outweigh the other ingredients) with unsalted Echiré butter from the Loire valley and anchovies. Use anchovies to make anchovy butter to … They should never be stiff or shriveled. Their color ranges from reddish-brown to a pale caramel color. These Luxury Anchovies Are So Good, I Eat Them Straight from the Jar. How do they get so plump and pink? As a result, a can of anchovies can make a great protein-rich snack. These experiences could be lifetime turn-offs. Let's take a look. Whole salted anchovies are meatier, firmer and sweeter, but expect to spend around half an hour prepping them. But in truth, many people love foods that have anchovies in them; two that come to … They are usually left with their bones and fins intact so need filleting. Anchovies should have flexible and firm flesh. Maybe just the smell of them when someone who actually loves anchovies (a rarity) opens a tin of them and you are bowled over by the scent. We have tips for picking out the right jar or can (and when it doesn't even matter), along with all your anchovy curiosities addressed.But what exactly can you do with that jar of anchovies in the back of your fridge? With more than 26 grams of protein per 100 grams, anchovies are a significant protein source. By Alex Begg s. May 3, 2019.