Anchovy Dust

This is one of the yummiest, umamiest all round delicious things I've ever made. It's dead easy to make and you can sprinkle it on a variety of dishes. It's great on salads, vegetables and fish dishes. You can use it along with some pepper to replace salt. Please yourself

Get some anchovies. Tinned ones are fine as long as they are good quality.

Drain the excess oil from them and press them into a strainer until most of the oil is gone.

Spread the anchovies around a pan over low heat for half to 3/4 hour and let them dry out.

When they are dry simply grind them to a powder with a mortar and pestle.

The powder will keep for a few days in the fridge ina sealed jar or bag.

Re: Anchovy Dust

Thanks for that, Keezoy - I just love anchovies!

Re: Anchovy Dust

I too adore anchovies, but as a dust? I am allergic to most dusts and therefore I would be extremely cautious about producing any possible allergens I could breathe in.

Re: Anchovy Dust

Keezoy thank you for that I am not a fan of Anchovies but they give an extra umami depth of flavour when a small amount is added to things.

I will try the dust. I bet it is a good substitute for whole Anchovies in Tapenade

Re: Anchovy Dust

That’s sounds good !
Reminds me I haven’t had Gentleman’s Relish for years .
I always saved the pots .

Re: Anchovy Dust

I'm saying nowt.

Re: Anchovy Dust

Thanks for the fantastic idea! I’m definitely going to try this! I love anchovies!

Re: Anchovy Dust

... sounds interesting keezoy, a bit of hassle but, then again, so is anything to do with little tins of oily fish. What about keeping some of the oil and making a paste?

Re: Anchovy Dust

Of course you can do that. I have. You can buy it here already in a paste. The beauty of the dust is that it is neat and easy to use. You can use just a pinch to add a subtle tone to the flavour of the dish. Or you can sprinkle a generous amount over a salad etc. Only thing is that you can't keep it for long. 3-4 days in a sealed container in the fridge but not much more. Same time as you would keep anchovies I guess.