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Dec 1, 2003 12:56 PM

Can I freeze the rest of those anchovies?

  • m

Any suggestions for what to do with the rest of the anchovies in the can. I typically only use 1 or 2 and throw away the rest. Can they be frozen?

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  1. It may depend on the type of anchovies. I've frozen the Swedish type---the ones that go in the Jansen's temptation--and they've turned out fine.

    1. Anchovies aren't great after much time in the refrigerator or freezer. They will be OK mashed up for a Caesar Salad or cooked on a pizza. Not so good if they are served straight-up. I try to avoid refrigerating anchovies by consuming them in one sitting. I like anchovies so that's not much of a problem.

      By the way, anchovies uncooked are not nearly as salty and are not at all bitter as compared to cooked anchovies. That is why I always order my pizza with the anchovies placed on the pizza after the pizza is removed from the oven. Discovered when a forgetful cook sent out my order in just such condition. He put the uncooked anchovies on the pizza after he discovered his error. He compensated by adding two to three times the normal amount of anchovies. It was the best pizza I have ever eaten. Try it this way and you'll always order anchovies uncooked.

      What are you making that only requires one or two anchovies?

      1. d
        Dan Sonenberg

        I hate this problem, and have found no solution. I make a putanesca sauce and usually use exactly half a can of anchovies - even if I eat two or three fillets, I usually have a couple left. I diligently put them in the fridge with a little olive oil, but their pretty gross by the next morning.

        If you're only using two, see if you can get the salt packed variety, which are sold by the piece at some Italian specialty stores. You need to deskin and fillet them yourself, but the taste is actually better.

        And, if you are using canned anchovies, see if you can find the white cans by Agostino, which are by far the best I've had (Roland is inedible after you try these).

        1. I mostly use anchovies in cooking (maybe a couple heated in oil, like garlic or some such flavoring). I just dump the rest of the tin in a tupperware, cover with olive oil and refridgerate. Sometimes it takes me a few weeks to get through them, but I haven't had a problem. They don't look that great after being in the fridge, but I don't eat them straight so I don't care.