Anchovies are tiny fish with big flavor. You might wonder if you can keep them around longer by sticking them in the freezer. Yes, you can freeze anchovies for a longer shelf life and have them on hand for future recipes.
Freezing anchovies is simple. If you have an opened can or original packaging, pop your leftover anchovies in an airtight container or freezer bag. Fresh anchovies work too; lay them out on parchment paper first so they don’t stick together. Label your container with the date, and you’re good to go.
Frozen anchovies will stay tasty for about 3 months. Keep in mind that their texture might change a bit when thawed, but their flavor will still pack a punch in your dishes. Whether you’re planning a future pizza topping or want to add depth to your pasta sauces, salt-packed anchovies are a handy trick to keep them readily available.
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The Basics of Freezing Anchovies
Freezing anchovies is a great way to keep them fresh longer. You can freeze different types of anchovies using simple techniques at home.
Types of Anchovies
Fresh anchovies freeze well. Clean them first, then lay them out on a baking parchment-lined tray. Make sure they don’t touch each other. Put the tray in the freezer for a few hours.
Canned ones, for example, white anchovies marinated in sunflower oil, can be frozen too. Take them out of the can and pat off extra oil or salt. Lay them out on parchment paper, not touching them.
You can freeze marinated anchovies the same way as canned ones. Just drain off the extra marinade first.
Anchovy paste freezes nicely in small portions. Put spoonfuls on a tray and freeze, then transfer to a freezer bag.
How to Store Anchovies
To freeze raw anchovies, start with clean, fresh fish. Pat them dry with paper towels. Lay them out on a tray lined with baking parchment. Make sure they don’t touch.
Put the tray in the freezer for a few hours. This is called flash freezing. It keeps the anchovies from sticking together.
After flash freezing, move the anchovies to a freezer-safe bag or container. Push out extra air before sealing to prevent freezer burn.
Date and label the container, and keep an eye on the expiration date or signs of spoilage. Use your anchovies within 2-3 months for peak quality.
When you need some, just take out what you’ll use and put the rest back in the freezer.
Related Post: Can You Freeze Oranges?
Using Anchovies in Cooking and New Recipes
Frozen anchovies are a handy, versatile ingredient to keep on hand. Huge fans of anchovies can use them in many dishes to add a burst of savory flavor.
Thawing and Preparing for Dishes
To use frozen anchovies, you don’t always need to thaw them first. You can chop them straight from the freezer for many recipes. This saves time and keeps your hands clean.
If you do need to thaw them, put the amount you need in the fridge overnight. For quicker thawing, place them in a sealed plastic wrap and run cold water over them. Don’t use hot water, as it can start to cook the small fish.
Once thawed, pat the anchovies dry with a paper towel. They’re now ready to mince, mash, or use whole anchovies in your cooking.
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Recipe Inspiration Using Frozen Anchovies
Frozen anchovies work great for home cooks in many dishes. Try blending them with olive oil and lemon zest for quick pasta sauces, salad nicoise, or Nigella’s Gemelli. Or mash them with softened butter to make tasty anchovy toasts.
For a twist on Caesar salad, mix this thawed, flavorful fish into your dressing. They also add depth to a good tomato sauce, mid-week pastas, Caesar dressing, and pizza toppings. Don’t forget to try them in non-Italian dishes too!
Experiment with adding chopped anchovy fillets to stir-fries or curries. They melt away, leaving behind a rich, savory, distinct taste. You can even freeze grated anchovies to sprinkle over finished dishes for a boost of umami flavor of anchovies.
