I’ve written about my love for anchovies earlier than: I exploit the satisfyingly salty tinned fish to make salad dressings, dips, and pastas, and can fortunately eat them on their very own as a snack. Whereas many individuals discard the can and the remaining oil as soon as they’re executed with the fish, I like to avoid wasting all of the oil for an additional use: It is splendidly briny, and nice for flavoring breadcrumbs, croutons, salad dressings, and extra.

Beneath, you will discover recipes for utilizing up all that scrumptious anchovy oil—merely exchange all or a portion of oil referred to as for within the recipe with the identical quantity of anchovy oil to present your meals a pleasing savory kick. Whereas anchovy oil itself is not salty, it has a briny high quality, so you might wish to scale back the quantity of salt referred to as for within the recipes barely or just season your meals to style.