Fish & Seafood · per 100g
A small, intensely savory oily fish that provides a concentrated source of long-chain omega-3 fatty acids and high-quality protein, often used as a foundational umami element in Mediterranean cuisine.
Protein, Calcium
Phosphorus, Calcium
C22:6,n-3, Niacin
Niacin, Phosphorus
Nutritional summary
Interesting fact
Ancient Romans used fermented anchovies to create garum, a ubiquitous pungent fish sauce that served as the primary salty condiment of the classical world.
Standout nutrients
Sodium
Niacin
Selenium
Protein
Seasonality
Diet
Sustainability
Small forage fish have lower carbon footprints and faster reproduction rates than larger predatory fish.
Storage
Refrigerate After Opening
3–5 days
Keep submerged in oil to prevent oxidation
Refrigerate
1–2 days
Applies to fresh, raw anchovies
Airtight Container
1–2 years
Applies to unopened canned or jarred varieties
Flavour
Harmonized from 1 validated source
Claim citations
5