Spanish Anchovy Extract Syrup Salmuria from Spain - 3.5 oz / 100 ml

Superb flavour; the best anchovy extract available!

Spanish Anchovy Extract Syrup. This is a very good syrup to add to vegetables or noodles or use it to season while cooking fish. I used it on some spaghetti noodles and added some garlic and a pinch of the Spanish anchovy extract syrup with tilapia fish and parsley. It was amazing. I always enjoyed anchovies and my favorite pizza was always with anchovies. A lot of us probably don't even know that we already eat aged anchovies.Aged anchovies are also in Worcestershire sauce. Anchovies Extract is made by keeping the fish compressed in brine during the maturing process. Which soon leaches liquid from the anchovies. The Extract is created after 12 to 18 months of aging the anchovies usually mixed with sea salt.You only need a few drops of this syrup for any dish. It is purely extracting anchovies and has more sodium than Worcestershire sauce because Worcestershire sauce is mixed with a lot of other ingredients. So, you have a lot of sodium in this syrup and should be used in moderation because high sodium foods risks developing high blood pressure.This is pure anchovies Extract syrup. Anchovies is good in many ways from reducing cholesterol, cell and tissue repair, skin care, bone health and weight loss. It is rich in omega 3 fatty acids and reducing blood clotting. However, it is high in sodium so it should be used in moderation.

Just a few drops add a real dimension to any meal. So easy to add a beautiful umami to any dish.

This is a review of Spanish Anchovy Extract Syrup. This syrup has a fantastic flavor. It adds such a wonderful umami flavor to my dishes, especially when I make ramen or dumplings. A little goes a long way so you don't have to add much. Keep in mind this is really salty so when you use it, so you will want to decrease the amount of salt you add. I HIGHLY recommend this extract syrup. Be brave and at least try it once, I don't think you will regret it if you make things like ramen on a regular basis. I for one, look forward to experimenting with it, and adding to pasta and more dishes over the next few months.

I think I saw that this said it worked in place of fish sauce and soy sauce and etc, which is why I wanted to try it out. Fancy-fancy fish-sauce analogue? Why not. Well, I do not know how to explain the flavor. I don't think I have ever had an anchovy so I cant say how much of little it tastes like that ha. Definitely fishy, and salty, and potent. I'm not sure I would use it in place of soy sauce, but in place of fish sauce, definitely. This has less of a medicine flavor since at least for me, fish sauce just makes me think of the giant pills you feed dogs to make their fur shiny and healthy

I like to cook, but I don't particularly like really expensive things. One of my favorite dishes is pasta with oil and garlic (Aglio e Olio). I make it a hundred different ways and I have been making it for decades. I decided that I'd try some of this stuff in it. It worked out quite well.There is not much there, and it's very expensive, but it is also very strong. You don't go dumping half the bottle in a recipe. You'll have a salty mess of sadness if you do. You treat it like what it is, an extract. Ever make mint chocolate chip ice cream? You know how you only use a few drops for a whole pint of it? Yep, same thing, but fishy.Anyway, my pasta was delicious. My kids were a little wary of it at first, but they liked it once they tried it. I can think of a dozen other dishes this will be good it. I'd say it would probably be good in some pasta salads. A few drops in regular old pasta sauce would probably be tasty. It's definitely good stuff.

This sounds like a pricey item until you realize that it only takes a few drops to dress up a dish or a drink. The smell is fishy, if course, but not overpowering.My husband tried this in a Bloody Mary and is now a total fan of the anchovy extract. He's been experimenting with it on other foods, too. I want to try some as a salad dressing mixed with a nice olive oil and balsamic vinegar. I like Caesar salads but don't buy anchovies so this would be an easy way to add some of that flavor to the salad for a more authentic Caesar salad flavor.

This is really interesting. I don’t like anchovies, but boy do I like this stuff. I’m not even sure how I can describe it. It’s salty (this stuff has a lot of sodium in it), rich, intense, kind of fishy but not really overly fishy…I just want to have little dabs of this straight. It really hits those salt and umami receptors. I’ve added it to various dishes from rice to soup to meat. I wish this wasn’t so expensive as I’m going to miss this when I use it all up.I will note that this is a thin, watery liquid, not a syrupy in texture, and it does have a tendency to dribble down the side of the bottle. Also, this contains a lot of sodium.