#Anchovy paste uses zip

For everything else, this stinky, ugly salt is my new favorite thing. You also probably don't want to use it as a finishing salt-The cooking process significantly mellows the funk. You should not use it in sweets, obviously. Because in terms of salt level, measure for measure, anchovy salt packs a much bigger punch. First: Use a little less of it than you would kosher salt. There are a few tricks to using this magical umami bomb. Just think of anchovy salt as a salt, but better. Again, there won't be a distinct anchovy flavor so much as an unidentifiable complexity and savoriness. And, of course, you can still flavor those veggies with other spices or herbs. Sprinkle anchovy salt over vegetables before you roast them, and they'll taste like a dish that took hours to make, rather than something you just stuck on a sheet pan as a quick side dish. Anchovy salt is basically a one-stop, sprinkle-able cheat for the kind of wackily complex flavors that usually only come from weeks-or months!-of fermentation. It gives the roast that sought-after dry-aged flavor-without any actual dry-aging. I mix it up with chopped herbs and garlic and rub it all over a big hunk of beef or lamb before roasting. I rub it on my chicken thighs before popping them in the oven. I'm especially into seasoning meat and poultry with it. The packaging calls it the 'Essence of umami.' Essence of umami, indeed. Rather than tossing that flavor-packed, fish-sauce laden salt, they dry it back into crystals and sell it. But, at the end, Red Boat extracts some of the salt from the final product, giving the sauce a richer, more robust finish. To make it, black anchovies are preserved in salt. Red Boat's anchovy salt is actually a byproduct of their fish sauce. Do not let those things deter you! The funk is where the flavor is. When you open it, you'll discover that this stuff smells terrible-like, the you can smell the funky stench of it from a few feet away kind of terrible.

#Anchovy paste uses zip

You see, Red Boat's anchovy salt comes in a thick bag with a sturdy zip seal on top. And when you first come into contact with the stuff, all of your worst suspicions are only confirmed. I know it sounds a little dicey-or, okay, downright disgusting. Worcester sauce is a good example of that. Now, my favorite brand of fish sauce, Red Boat, is producing a new anchovy product: anchovy salt. The thing with anchovy is that it's such a strong, overwhelming flavor that it is kind of hard to eat on its own, but as an ingredient either minced up, or in paste form, added to other things it makes a huge difference without really tasting like anchovy.