Fermented Anchovies
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What it is
Fermented anchovies are small, oily fish that have been preserved through a process of salting and aging. This process breaks down the fish proteins, creating a savory, umami-rich liquid or paste.
Why it's used
Manufacturers use fermented anchovies as a potent source of savory flavor, often referred to as umami. It is commonly found in seasoning mixes, sauces, marinades, and frozen meals, particularly those with Asian or Pacific Rim flavor profiles.
Health notes
Fermented anchovies are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a natural source of protein and omega-3 fatty acids. International bodies like JECFA have evaluated similar fish products, but specific evaluations for fermented anchovy products are not widely published. Due to their high sodium content, moderation is advised for individuals monitoring their salt intake.
Allergen info
Fermented anchovies are derived from fish, which is one of the nine FDA major allergens. Gluten is not typically present unless added during processing.
Products containing Fermented Anchovies
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CAMPBELL SOUP COMPANY
Campbell's Cooking Sauces, Spicy Thai Curry, 11 Oz Pouch
111kcal
1.6Protein
5.6Fat
12.7Carbs
Société des Produits Nestlé S.A.
Lean Cuisine Chicken Pad Thai Bowl Frozen Entre 11oz Box
High in sodium — 33% DV per serving
High in added sugars — 26% DV per serving
High in cholesterol — 24% DV per serving
125kcal
7.4Protein
1.9Fat
19.3Carbs