*Why are anchovies so good to use in cooking?
That might sound like a silly question but there's a good explanation for why anchovies can truly transform a dish. Mostly, it comes down to umami—the sensory experience known, in Japanese, as the "essence of deliciousness" or savoriness. And anchovies are FULL of savoriness. While curing, they spend months laying in salt. Enzymes and good bacteria transform the fish into mouthwatering, briny, umami-packed powerhouses, with not much fishy taste left behind.