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Anchovies Too Salty
Canned or jarred anchovies that are overwhelmingly salty can be desalted in minutes — here's how to tame them for use in cooking or on pizza.
anchovies too salty · overpowering anchovy salt · anchovies too intense · anchovy-flavored salt · gluten-free · dairy-free · high-protein
The fix
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- 1 Soak in cold water for 10–15 minutes, tasting every 5 minutes — water extracts salt by osmosis and reduces intensity to your preference
- 2 For oil-packed anchovies, pat completely dry after soaking and return to fresh oil — the residue salt also transfers to the oil
- 3 Soak in whole milk instead of water — milk also absorbs excess salt and the fat slightly mellows the fishy intensity
- 4 Use in cooking rather than raw — heat dissolves anchovies completely and distributes the salt evenly through a dish, making them much more subtle
If it's still wrong
- Use the too-salty anchovies in a Worcestershire-style condiment — mash with capers, mustard, and vinegar and use sparingly as a savory spread on crackers.
- Dissolve 2–3 fillets in a hot pan with olive oil and use as a seasoning sauce for roasted vegetables or pasta — when melted into a larger dish, the saltiness distributes and becomes savory depth rather than overpowering salt.
Prevent next time
- Choose oil-packed anchovies in glass jars rather than cans — they're typically less aggressively salted and of higher quality.
- Rinse all anchovies briefly under cold water before use, even if not soaking — this removes surface salt instantly.