Fish sauce from the village has been recognised by Vietnam as an indelible part of the country's heritage. View on euronews ...

Running out of ways to use anchovy paste in your recipes? Given its unique flavor profile, it can easily elevate even the ...

However, that heritage is under threat, and not only from giant conglomerates that mass-produce fish sauce in factories.

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

But that heritage is under threat, and not only from giant conglomerates that mass-produce fish sauce in factories. Climate ...

Fresh anchovies are an oily fish that look and taste similar to sardines. They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt ...

You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste) on top of melted cheese. Top with dressed chicory.

Place the fillets of hake on the sauce and serve swiftly. Preheat the oven to 200˚C/400˚F/Gas Mark 6. Peel and finely chop the shallots and garlic. Place in a pan with the anchovies and olive oil.

Canned tuna (preferably in oil) is the main ingredient in the sauce, which also includes anchovies, mustard, and lemon juice. The delicious poaching broth is served as a soup accompaniment. Any ...