Anchovy

Nutritional benefits: Dense source of protein and calcium; omega-3s support cardiovascular and cognitive health; useful for small-portion nutrient boosts.
Who should avoid / precautions: Not suitable for people with fish or histamine sensitivity; those on very low-sodium diets should limit salted/cured anchovies and consult a clinician.

Cooking & Usage Suggestions

• Fry whole until crisp for a popular Gulf snack or salad topping.
  
• Use fillets to create anchovy paste for sauces, pasta dishes, or marinades.
  
• Add to stews, tomato bases or biryanis to deepen savoury notes without overt fishiness.
  
• Ideal in small quantities for pizzas, dressings, and umami-forward mezze.
  
• Restaurant use: seasoning base for stocks, bulk paste production, or quick fry-and-serve appetizers.
  
• Pairings: garlic, lemon zest, capers, olive oil, tomatoes, dates, mild chillies and fresh herbs.
  

Storage Suggestions

• Keep chilled at 0–4°C for fresh fillets (use within 24–48 hours).
  
• For longer storage, freeze at −18°C; frozen shelf life up to 6–9 months for best quality.
  
• Salt-cured or preserved anchovies keep longer when refrigerated; follow pack labelling.
  
• Thaw in the refrigerator and use promptly; avoid refreezing thawed fillets.
  
• Use clean utensils and separate boards to prevent cross-contamination.
  

• Same-day delivery available (subject to order cut-off) with temperature-controlled transport across Dubai, Abu Dhabi, Sharjah and Ajman.
  
• Shipments arrive in insulated packaging to maintain chilled or frozen condition until handover.
  
• Approximate UAE market price range: AED 20–55 per kg (varies by fresh vs. cured form, pack size and seasonal availability).
  

Quality Guarantee Statement

Diorfreshfish verifies each anchovy batch for sensory quality, weight accuracy and temperature logs before dispatch. If your order shows packaging or quality issues on arrival, our customer support will arrange a replacement or refund — we stand by traceability, hygiene and prompt resolution.

Are fresh anchovies as nutritious as cured or tinned anchovies

Fresh anchovies and cured/tinned forms both retain core nutrients, but curing or preserving can concentrate salt and change texture. Fresh fillets offer cleaner flavour and lower sodium if not cured; preserved versions give stronger umami with longer shelf life.

How can I reduce saltiness from preserved anchovies for cooking?

Rinse briefly under cold water and pat dry before use, or soak for 10–15 minutes to draw out excess salt. Adjust additional salt in the recipe accordingly and balance with acidic elements like lemon or tamarind.

Can anchovies be used directly in large-batch restaurant sauces?

Yes — anchovies are an efficient umami base for stocks and sauces. Dissolve fillets in warm oil or sweat gently with aromatics to distribute flavour evenly; for bulk use, prepare a concentrated paste and store under refrigeration per food-safety guidelines.

How does Diorfreshfish ensure anchovy traceability and safety?

We partner with vetted coastal suppliers and log supplier IDs, catch dates and temperature records for each lot. Processing includes hygiene checks and batch labelling, enabling us to trace and respond quickly if any quality concern arises.