This traditional seasoning can be used freely whenever you want the full pungent flavour of salted anchovies.
Use to enliven the taste of many fish sauces. Added to bechemal sauce or fish veloute it makes a superb anchovy sauce, finish the sauce by whisking in butter and a little lemon juice and cayenne pepper. Add a tablespoon to the mixture of a fish pie or fish cakes. Use straight from the bottle on fried fish, scrambles eggs or even pizza. Don't forget to add a dash to the sauce when you next serve a prawn cocktail.