6 Best Anchovy Paste Substitutes

Anchovy paste is a staple ingredient in many recipes, particularly in Mediterranean and Asian cuisine. It adds depth of flavor and umami taste to dishes like pasta sauces, salad dressings, and even pizza.

If you run out of it or are looking for alternatives for some reason, there are several substitutes you can use.

We’ve compiled a list of the six top best anchovy paste substitutes to use, including their flavors, uses, and at what ratios to use them.

6 Top Anchovy Paste Substitutes

Try the following anchovy paste alternatives in your dishes to add your desired flavor.

1. Worcestershire Sauce

Worcestershire sauce is by far one of the best substitutes for anchovy paste because it contains anchovies as one of its main ingredients. It’s made by blending anchovies with vinegar, sugar, salt, and various spices, so it has a similar savory and salty flavor profile.

To use Worcestershire sauce as a substitute for anchovy paste, simply use it in equal amounts in your recipe.

Keep in mind that Worcestershire sauce is slightly thinner in consistency than anchovy paste, so you may need to adjust the amount of liquid in your recipe accordingly.

2. Fish Sauce

Fish sauce is yet another excellent alternative to anchovy paste, especially if you want to maintain the savory and salty taste. It is made by fermenting fish, usually anchovies or other small fish, in salt for several months. It has a strong umami flavor and is very salty, making it a suitable replacement for anchovy paste.

To use fish sauce as a substitute for anchovy paste, start by using a quarter of the amount called for in the recipe and adjust to taste.

Keep in mind that fish sauce may add more liquid than anchovy paste, so be cautious when using it in recipes where consistency matters. It can also be quite pungent, so a little goes a long way.

3. Miso Paste

Miso paste is a traditional Japanese condiment made from fermented soybeans, salt, and usually a grain like rice or barley. It has a rich umami flavor similar to anchovy paste and can be used as a substitute in many recipes.

To use miso paste as a substitute, dilute it with a little water to achieve the desired consistency. Start by using half the amount of miso paste as anchovy paste called for in the recipe and adjust to taste.

Miso paste can vary in saltiness, so you may need to adjust the amount of salt in your recipe accordingly.

4. Capers

Capers bring a tangy, piquant note to dishes while contributing subtle hints of salt and bitterness. Although they don’t offer the same level of umami found in anchovy paste, capers provide a satisfying counterpoint in recipes where acidity complements the dominant flavors.

Chopped capers serve as suitable stand-ins for minced anchovies but require careful integration to prevent overwhelming the final product.

Start by adding half the amount of chopped capers in place of the amount of anchovy paste required, then build up slowly from there to achieve the desired effect.

5. Soy Sauce

Soy sauce delivers a savory quality comparable to anchovy paste due to its high concentration of glutamates—the same compounds responsible for umami flavor.

While lighter versions might work well in some instances, dark soy sauce typically provides more body and complexity.

To substitute for anchovy paste, use the same quantity of soy case for the same quantity of anchovy paste required.

Remember that soy sauce also introduces additional liquid into your recipe, which could affect texture, particularly when thickening agents are involved.

6. Olive Tapenade

Olive tapenade can be a great substitute for anchovy paste in certain dishes. It combines olives, capers, lemon juice, garlic, and sometimes anchovies. When prepared without anchovies, this spread functions admirably as an alternative.

To use olive tapenade as an alternative to anchovy paste in your cooking or as an ingredient in your recipes that call for anchovy paste specifically for its umami flavor profile or texture characteristics (such as in sandwiches or as part of an antipasto platter), it’s best to use it sparingly and in moderation, as its flavor is quite strong and distinct.

To put it simply,  olive tapenade is chunkier than anchovy paste, so don’t forget to strain out any large chunks to preserve consistency.

Conclusion

There’s plenty of alternatives to anchovy paste that you can use in your cooking to achieve a similar umami flavor. Worcestershire sauce, fish sauce, and miso paste are all great substitutes that can be used in a variety of recipes.

Experiment with these substitutes in your cooking to find the one that best suits your taste preferences.

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