Which small fish of the herring family is prized for its flavor and used in sauces and pizza toppings?
Anchovies as food sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available, as is anchovy essence. Anchovies are a popular pizza topping in some places. Additionally, fishermen use anchovies as fish bait for larger fish, such as tuna and sea bass. The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as "", have a much milder flavor. In Sweden and
Maldive fish such small quantities that the flavor is undetectable, adding a certain character to the food. Maldive fish is the Sri Lankan answer to the shrimp pastes and fish sauces of South East Asia. This powdered tuna is packed nowadays in small plastic packets, already pounded or crushed. Maldive fish is used in a number of Sri Lankan dishes, sometimes retaining its strong flavor as the main ingredient, like in "Sini Sambal", which keeps indefinitely stored in an airtight jar. Maldive fish Maldive fish (Dhivehi: ވަޅޯމަސް) is cured tuna fish traditionally produced in Maldives. It is a staple of the Maldivian