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7 Best Substitutes for Anchovy Paste in Italian & Seafood Cooking

7 Best Substitutes for Anchovy Paste

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Run out of anchovy paste? Choose the best substitute based on whether you need fish flavor or just umami depth. Use ratios to adjust and taste as you go for best results.
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Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Substitute Guide
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon Fish Sauce Use 1 teaspoon per 1 tablespoon of anchovy paste; thinner and more pungent; saltier, reduce added salt by half
  • 1 teaspoon Worcestershire Use 1 teaspoon per 1 tablespoon of anchovy paste; tangy and less fishy
  • 1 tablespoon Miso Paste Use 1:1 substitution; earthy and no fish flavor; reduce added salt by a quarter
  • 1 tablespoon Olive Tapenade Use 1:1 substitution; briny with chunky texture; mince finer if smooth consistency needed
  • 1 teaspoon Dulse Powder + oil Use 1 teaspoon dulse powder mixed with a bit of oil per tablespoon of anchovy paste; smoky ocean flavor
  • 1 teaspoon Soy Sauce Use 1 teaspoon per 1 tablespoon of anchovy paste; salty umami with no fish flavor; reduce other liquids by 1 tsp; cut salt by half
  • 1 tablespoon Capers Mix Use 1 tablespoon mashed capers plus a pinch of salt per tablespoon of anchovy paste; rinse capers before mashing

Method
 

  1. Choose a substitute based on your recipe's need for fish flavor or just savory depth.
  2. Prepare the substitute as needed: mash capers finely, mince olive tapenade if a smoother texture is required, or mix dulse powder with olive oil or water.
  3. Use the indicated ratios: typically 1 teaspoon or 1 tablespoon substitute per tablespoon anchovy paste as specified.
  4. Adjust added salt or other liquids accordingly, especially with saltier substitutes like fish sauce and soy sauce.
  5. Incorporate the substitute into your dish, stirring or whisking as needed, and taste to ensure desired umami balance.

Notes

Rinse capers before mashing to prevent excess salt and watery texture in your dish.

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