Many store-bought anchovy pastes feel musty and too fishy, but IASA’s version is made with only three simple ingredients—anchovies, olive oil and salt—and truly honors the delightful savoriness of the popular Italian ingredient with its fresh flavor. After being caught off of the Amalfi Coast, the fish are salt-cured in drums for one year to allow its briny, umami flavor to develop. One squeeze of the tube yields a clean anchovy flavor that’s perfectly balanced with salt, ideal for adding a dab savory depth to dishes without fussing with a whole tin of anchovy fillets.
Specializing in tuna and anchovies, IASA is one of the few producers left that hand-cleans each fish before layering them in drums, curing with salt and letting their flavor deepen.
We test everything we sell. Here’s how we’d use this.
Anchovy lovers might choose to smear this straight onto toast, but we like to incorporate this whenever we want a hit of umami in pasta sauces for pasta dishes like Spaghetti Puttanesca or soups or meat and fish braises of any sort. It adds savory depth to spice rubs much like miso would, try replacing the miso with the anchovy paste in our Pan-Seared Miso-Marinated Skirt Steak, and also lends itself well to classics like Caesar dressing and Bagna Cauda with Charred broccoli (an Italian fondue-like dish).
Refrigerate after opening.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
#changethewayyoucook
