Anchovy broth

Anchovy broth is savory and packed with umami flavor. It has a long history that originates from the Mediterranean and East Asian regions. Anchovy broth is not very well-known among the home-cooks, it is used mainly in restaurants and food vendors that need bold flavor in a short amount of time. Therefore, it is considered a underrated component that greatly deepens the flavor profile of the soups, stews, sauces and even pasta.

What is Anchovy broth?

Anchovy broth is made by simmering anchovy with seaweed, herbs, vegetables and seasonings in water. The anchovies are small and oily fish. They have high levels of glutamate that activates the “fifth taste”, which is known to us as umami flavor. Anchovy broth also uses ingredients like garlic, onion, bay leaves and vinegar or wine. It entirely depends on the recipe whether it is Mediterranean or Asian. 

Origin of Anchovy Broth

Fermenting anchovies in salt helps to preserve them in the coastal regions, and it was a common practice in Ancient Greece and Rome. was a common practice. These small fish provided essential nutrition as a source of protein and calcium. On top of that, anchovies were also used as seasoning for various dishes. 

Anchovies were used as condiments, such as “garum”, which is a fermented fish sauce used to flavor the dish. So where did the inspiration for making fish broth come from? Well, making anchovy broth is derived from the idea of using excessive fish which was caught in abundance. 

In Countries like South Korea and Japan, anchovies are eaten due to their nutritional benefits. The anchovies found in the regions of East Asia are different species compared to the ones found in Mediterranean regions. Interestingly, the main reasons for using anchovies in the food are the same, to enhance the umami flavor of the dish and incorporate health benefits into the diet.

Ingredients to make Anchovy broth

Dried anchovy, Dashima (dried kelp) / dried seaweed and water, Onion, garlic, radish, bay leaves and scallions.

Anchovy broth uses a combination of dried anchovies, dashima and water to form the essential base. Dried anchovies provide that deep umami flavor, whilst dashima which is a type of dried seaweed enhances the briny essence of the broth. The ingredients are simmered in water and result in savory flavors. Anchovy broth is used a lot in Korean cooking.

Instructions

Prepare the ingredients: First, clean the dried anchovy by removing the head and the black lining of the stomach. Set aside the dried kelp/seaweed, and water. 

Note that dried seaweed was used in this recipe, which can be eaten after being cooked unlike the dried kelp, which will be removed due to its tough and fibrous texture.

Boil the ingredients: Prepare a pot, add water, add dried anchovy and dried seaweed. Boil the ingredients for ten minutes on medium low temperature. Remove the anchovy when it is finished boiling. If you are using the dried kelp, remove the kelp as well.

Avoid over boiling the ingredients. The broth will lose the umami flavor or even become rancid. Also, the dried kelp or seaweed will become slimy if it cooked for an excessively long time, it will also change in color and turn the broth murky. 

Expert tips

The anchovy broth can be stored in the fridge for up to 3 to 4 days. If you plan to freeze the broth, have them divided into individual portions. Some people use lots of ingredients to create complex flavors, on the other hand, the simple anchovy broth can be used when the main dish already has the ingredients added while cooking. 

Which Country uses Anchovy Broth the most?

Although there are many countries that use anchovy broth in their food, Korea and Italy utilized the anchovy broth the most in their traditional cuisines..

Korean Recipes	Dish Description
Tteokbokki	Spicy Korean rice cakes cooked in a savory sauce.
Jjambbong	Spicy seafood noodle soup with vegetables.
Gyeran Jjim	Light and fluffy Korean steamed eggs.
Sundubu Jjigae	Spicy Korean stew made with soft tofu and vegetables.
Kimchi Jjigae	Hearty stew made with kimchi, pork, and tofu.
Doenjang Jjigae	Korean soybean paste stew with vegetables and tofu.
Kongnamul Guk	Refreshing bean sprout soup, often served as a side.
Baechu Doenjang Guk	Cabbage soybean soup with a savory, earthy flavor.
Sogogi Mu Guk	Light beef radish soup, perfect for cold weather.

Italian Recipes: Spaghetti with clams, Fish soup, Dipping sauce for vegetables and bread. Sardine Risotto.

Is Anchovy broth fishy?

The dried anchovy and dashima (dried kelp) is boiled in the water for ten minutes. The smell of anchovy dissipates after being boiled and the taste of fish blends in with the main dish, which creates umami flavor. Unless a person has knowledge that anchovy broth was used to prepare the dish, one would never know that the secret umami flavor came from the anchovy broth.