NEW YORK, NEW YORK - OCTOBER 14: Chef Bobby Flay poses at Taste of Asia hosted by Jet Tila during the Food Network New York City Wine & Food Festival presented by Capital One at the Hard Rock Hotel New York on October 14, 2022 in New York City. (Photo by Daniel Zuchnik/Getty Images for NYCWFF)
The Fishy Ingredient Bobby Flay Can't
Stop Using
By Heidi Chaya
Celebrity chef Bobby Flay has a secret culinary weapon, which adds dimension to foods as commonplace as Caesar salad, Worcestershire sauce, and puttanesca sauce. It’s been eaten for thousands of years, yet many Americans encounter this indispensable ingredient in the form of the country's least favorite pizza topping.
The answer is anchovies, a so-called "forage fish," according to the NOAA, that is packed with goodness — in terms of flavor and nutrition. Flay once called anchovies "the bacon of the sea” and explained that the fish melt into sauces and other dishes, providing their salty, meaty flavor in a similar but more versatile way than brittle bacon does.
Flay revealed that he even adds anchovies to existing seafood dishes to deepen their flavor. Other Flay recipes using the functional fish include anchovy butter, fettuccine, and even mac and cheese, but as Food and Wine advises, be sure to refrigerate your opened anchovies and use them within one week.