Anchovy Substitute

Published on Tuesday, September 16, 2008, by CHOW Video Team / Edit Post

Anchovy Substitute

Chowhound Jed Kolko loved the flavor that anchovies gave to cooking, but didn’t like the hassle of having to make sure the fish had fully dissolved. Now he frequently uses fish sauce instead to add depth to sauces and braising liquids.

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POST A COMMENT |10 Comments

COMMENT

  • Not only is anchovy paste easy to use. You can just put the cap back on the tube and throw it in the refrigerator for next time.

  • Asfoetida (sp?) is a vegan substitute, though it has its own complexities and differences. Look in Indian shops.

  • Has anyone tried hom ha (Chinese salty shrimp paste)?

  • Why don't you just use anchovy paste? It comes pureed in a foil tube. My mother swears by it.

  • SteveG, thanks for the clarification. I haven't seen that brand in my area (Boston), but I'll look for it.

    In case anyone is trying to decide on brands, I noticed in a recent issue of "Cook's Country" that America's Test Kitchen recommends the Thai Kitchen brand. That said, I thought their soy sauce tasting notes were totally off base so I'm not sure if their recommendations should be trusted...+READ

    SteveG, thanks for the clarification. I haven't seen that brand in my area (Boston), but I'll look for it.

    In case anyone is trying to decide on brands, I noticed in a recent issue of "Cook's Country" that America's Test Kitchen recommends the Thai Kitchen brand. That said, I thought their soy sauce tasting notes were totally off base so I'm not sure if their recommendations should be trusted for Asian ingredients...-COLLAPSE

  • Unmentioned in the video is that the bottle of fish sauce they used is one of the best-flavored brands available in the US. It's called Golden Boy, and is one of the recommended brands of a local Bay Area Thai cooking teacher, who has a wonderful website where she lists preferred brands for coconut milk and other staples:
    http://www.thaifoodandtravel.com/features/fishsauce1.html

  • A vegan substitute is something close to the suggestion of instant dashi that a previous poster mentioned. Kombu (kelp) seaweed imparts a natural umami depth to foods. Traditional Japanese dashi is made from water, kombu, and bonito (dried fish shavings), and a vegan version uses just kombu:

    Heat a sheet of kombu slowly in water (start with cold water), and remove the kombu just before the water...+READ

    A vegan substitute is something close to the suggestion of instant dashi that a previous poster mentioned. Kombu (kelp) seaweed imparts a natural umami depth to foods. Traditional Japanese dashi is made from water, kombu, and bonito (dried fish shavings), and a vegan version uses just kombu:

    Heat a sheet of kombu slowly in water (start with cold water), and remove the kombu just before the water boils. Boiling will ruin the flavor. Once it's removed I bet you could reduce the liquid to concentrate it and use the result concentrate as a similar natural flavor enhancer. I haven't tried it myself, and it won't have the oomph that fish sauce does, but give it a try and report back.-COLLAPSE

  • guys
    any suggestions on a vegan substitute ???

  • My mom's secret ingredient to all kinds of stocks, sauces, soups (even Borscht) - a teaspoon of Japanese hondashi powder (instant dashi). Gives just that little bit of umami and depth, but no discernable fishiness.

  • REALLY?!?!?! WOW


    Thanks