These tiny fish have been showing up in all of the usual places, like Caesar dressing and tapenade, while also adding depth in less expected ways, in desserts and frying batters. Their versatility is key to their appeal because they contain richness, sweetness, and saltiness. “If you fry them, they give off more texture. If you boil them, you get a different flavor. Many restaurants' chefs use anchovies as a secret ingredients to make their dish more special and tastier.
Also, Anchovies have many vitamins and minerals that provide major health benefits. They are best known as a source of omega-3 fatty acids, which promote brain and heart health. Anchovies also have selenium, which, if eaten regularly, may reduce the risk of some types of cancer.