Instead · 1
fish sauce
a teaspoon per fillet
- What it gets you
- The same fermented-fish savoriness, dispersed more evenly.
- What it costs you
- The body. An anchovy melts into fat and leaves substance behind; a splash of sauce does not.
Substitutions · 18 dishes here use it
Out of anchovies
They dissolve. Melted into hot oil at the start nothing tastes of fish — it tastes of depth, and the people who say they hate anchovies have almost always only met them whole on a pizza.
Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.
7 of the 18 dishes here that mention anchovies list it as optional — 39% of them. In those, the correct substitution is nothing.
What to reach for
Instead · 2
miso paste
a teaspoon per fillet
- What it gets you
- Deep fermented salt for anyone who does not eat fish, and in a braise nobody would call it.
- What it costs you
- The sea, and it will not stand up in a caesar dressing or a bagna cauda.
Instead · 3
capers, mashed, plus extra salt
a teaspoon of capers and a pinch of salt per fillet
- What it gets you
- Brine and a savory punch in the same place on the plate.
- What it costs you
- The umami depth, which is what anchovy was actually for.
Where you can just leave it out · 7
These dishes list anchovies as optional. They were written to work without it, so no ratio is needed and nothing has to be bought.
Where the swap will be tasted · 3
These need it and are short enough that nothing hides: 4 required ingredients or fewer, which makes anchovies a quarter of what is in the pan. Make the swap a decision rather than a repair.
Check what else is in the pan
The company anchovies keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.