6 Top Anchovy Substitutes: Perk Up Recipes

Suddenly, we remember anchovies, those little salty wonders that can jazz up a dish like nobody's business (small oily fish in the family Engraulidae). But wait, what if you're out of them?

No need for a grocery run just yet.

Here's the scoop: you can sub in some pretty common ingredients that'll do the trick. From umami-rich soy sauce to the briny goodness of capers, we've got options to save the day.

We've tried them, tasted them, and can confirm-they work! Let's break down these top-notch substitutions for when you're in a pinch.

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6 Easy Substitutes for Anchovies

While they're widely known as a pizza topping, anchovies are actually a pantry staple in many cuisines. These small fish pack a punch of flavor with their salty and briny taste, and can be used to add depth to sauces, dressings, and more.

But if you don't have any on hand or simply can't stomach the thought of using them (no judgement here), here are six substitutes that will still give your dish that umami kick.

1 - Fish Sauce

First up on our anchovy substitute list is fish sauce (a Southeast Asian condiment).

It's made from fermented fish and salt, giving it a complex, savory flavor, and it can be a handy swap when you're also replacing flaky white fish like cod-see cod substitutes for similar flavor.

We use about 1 teaspoon of fish sauce for every two anchovies a recipe calls for. It's salty and a bit funky, but it blends seamlessly!

I remember the first time we swapped it in a Caesar salad dressing, and it was a useful for us.

2 - Soy Sauce

The secret weapon in our pantry? Soy sauce.

It's like the Swiss army knife of flavors, adding that needed umami burst, made from fermented soybeans (Glycine max). If you're out of anchovies, this is your go-to.

Soy sauce is fermented, giving it a rich, complex taste that's both savory and slightly sweet. Use one teaspoon of soy sauce for every two anchovies in your recipe.

It's smooth and blends effortlessly. We remember using it in our pasta puttanesca, and it was a hit!

For more ideas, check out soy flour substitutes for baking.

3 - Worcestershire Sauce

The secret ingredient you've been sleeping on? Worcestershire sauce (a British savory fermented condiment).

It's got that tangy, savory hit we love. Made with fermented anchovies, vinegar, molasses, and spices, it offers layers of flavor.

Swap out one teaspoon of Worcestershire for two anchovies, and if you're also replacing a tomato base, explore tomato sauce substitutes for smooth sauces.

We've drizzled it on grilled veggies and the results were tempting.

Curious about other options? Check out our article on Worcestershire sauce substitutes.

4 - Capers

The tiny green saviors we never knew we loved. Capers are tangy, salty, and pack a punch in any dish, as they're pickled flower buds of the Capparis spinosa shrub.

They bring a pop of briny flavor that's almost like a pickle, but with a more delicate taste. The texture is firm, great for adding a pop to sauces or salads.

In our experience, capers work wonders in recipes asking for anchovies. Use a tablespoon of capers for every two anchovies.

We tried them in our puttanesca, and the tang was spot on. Capers aren't fishy, so they're perfect if you want the flavor without the fish.

For more caper alternatives, check out our capers substitute guide. They're versatile and definitely worth keeping in your pantry.

5 - Umeboshi Paste

The journey into umeboshi paste begins with its bold and tart flavor. This Japanese condiment blends plums, salt, and shiso leaves, creating a unique taste (made from pickled ume plums, Prunus mume).

Substitute one teaspoon of umeboshi paste for every two anchovies, and if you want a spicier swap, see harissa paste substitutes for heat.

We tried it in our salad dressings, and wow, the zing was impressive.

6 - Sardines

Last in our lineup, we have sardines. These little guys are a solid choice if you need that anchovy vibe.

Sardines have a similar salty, briny flavor with a slightly meatier texture, as they are small oily fish in the family Clupeidae. Use one sardine for every two anchovies in your recipe.

They're versatile and easy to find.

We used sardines in a tapenade, and it added a bold, savory punch. You can also mash them into sauces, spreading that rich taste evenly.

Need more ideas? Check out our article on sardine substitutes.

Sardines are a simple, efficient swap that doesn't compromise on flavor.