Anchovy sauce is a condiment prepared using anchovy, a herring like fish which feeds on planktons. This sauce, which has a very long culinary history, is prepared in different ways in different cultures. Many modern cooks prepare this sauce with Mediterranean spices and team it with their regional dishes. Fish sauces prepared using anchovy are commonly used in Asian cooking and it is a very common food in Vietnam, Thailand and China.
History
The earliest mention of fish sauce prepared using anchovy can be traced back to first century when famous historian Pliny the Elder mentioned about it in his popular work Historia Naturalis. In the fourth or fifth century, Apicus also related to an anchovy sauce which was known as Garum. This sauce was used as a staple in the Mediterranean region and during the Greco-Roman empire. The Romans prepared the anchovy sauce by fermenting the anchovies. The sauce was notorious for its fishy odor but the finished sauce was favored by most people. Romans teamed it with almost all their dishes and it was revered for its ability to improve the flavor of bland foods. The sauce prepared using anchovies are still considered an integral part of Italian cooking and is used in the preparation of many pastas and meats.
Worcestershire sauce was inspired from this sauce and it gained popularity in England and surrounding countries during the 17th century. Many culinary experts believe that the Worcestershire sauce is a distant cousin of ancient Roman sauce garum. Today it is extensively used in various pasta and meat preparations over the country.
Culinary Uses
Fermented anchovy sauce is a regular ingredient in many East Asian countries like Thailand, Vietnam, and China. The sauce has slightly high and complex flavor than the regular soy sauce and it is add to improve the saltiness of bland foods. In Korea, this sauce is routinely added to the Kimchis, soups and stir-fries. It has become a popular condiment in many dishes which fuses the elements of European and East Asian cuisine.
Anchovy sauce is also used as a dressing for some salads and such sauces are prepared using fewer ingredients and fermented anchovies.
Anchoiade is a popular anchovy based sauce from France , which is prepared using vinegar, anchovies, oil and garlic and is served as a salad dressing, or bread spread or dipping sauce for crudités, baked and roasted vegetables.
