Anchovy Fillet, Mashed and Paste Converter

Knowing the right amount of anchovy to use in a recipe is crucial to getting the flavor, texture and final result perfect.

Our anchovy fillet, mashed and paste converter lets you figure out the exact right amount to use in your meal in minutes no matter what your ingredient list calls for.

Anchovy Fillet, Mashed and Paste Converter Measurement Units

You can work out how many anchovy fillets, how much mashed anchovy, or the quantity of anchovy paste between fillets, teaspoons, tablespoons and ounces.

Please note, ounces are stated as out of canned anchovies.

Anchovy Fillet To Mashed/Paste Converter

How Much Anchovy Paste Equals One Anchovy Fillet?

• 0.5 Teaspoon or 0.17 Tablespoons of Anchovy Paste/Mashed Anchovy, 0.25 Ounce Cans of Anchovy Fillets.

2 Anchovy Fillets Equals How Much Paste?

• 1 Teaspoon or 0.33 Tablespoons of Anchovy Paste/Mashed Anchovy, 0.50 Ounce Cans of Anchovy Fillets

How Much Anchovy Paste Equals 3 Anchovies?

• 1.5 Teaspoons or 0.5 Tablespoons of Anchovy Paste/Mashed Anchovy, 0.75 Ounce Cans of Anchovy Fillets.

How Much Anchovy Paste Equals 4 Anchovies?

• 2 Teaspoons or 0.67 Tablespoons of Anchovy Paste/Mashed Anchovy, 1 Ounce Cans of Anchovy Fillets

How Much Anchovy Paste Equals 5 Anchovies?

• 2.5 Teaspoons or 0.83 Tablespoons of Anchovy Paste/Mashed Anchovy, 1.25 Ounce Cans of Anchovy Fillets.

6 Anchovy Fillets Equals How Much Paste?

• 3 Teaspoons or 1 Tablespoons of Anchovy Paste/Mashed Anchovy, 1.5 Ounce Cans of Anchovy Fillets.

How Much Anchovy Paste Equals 1 Teaspoon Mashed?

• 1 Teaspoon Anchovy Paste.

How Much Anchovy Paste Equals 2 Tablespoon Mashed?

• 2 Tablespoons Anchovy Paste.

How Much Anchovy Fillet Equals 1 Ounce Can Of Anchovy?

• 4 Anchovy Fillets.

Anchovy Paste To Fillet/Mashed Converter

How Much Anchovy Fillet Equals 1 Teaspoon Paste?

• 2 Anchovy Fillets.

How Much Anchovy Fillet Equals 1 Tablespoon Paste?

• 6 Anchovy Fillets.

How Much Ounce Can Of Anchovy Fillet Equals 2 Tablespoon Paste?

• 3 Ounce Can of Anchovy Fillets.

The Differences Between Anchovy Fillets, Mashed and Paste

You’ll find that anchovy fillets have the least intense flavor out of all three options and the most versatile texture.

Although the fillets themselves aren’t the strongest in umami, they come preserved in oil which draws a great deal of taste from the fish over time.

The higher the quality of the fillets, the cleaner the flavor and the firmer the flesh.

Anchovy paste is generally more affordable than anchovy fillets and it stays fresh longer.

It has a much stronger, far richer umami-forward taste with a smooth texture with slight grittiness that comes from the grinding of the anchovies whole.

Mashed anchovy fillets are either smooth or chunky depending which fillets were mashed. They’re about as strong as fillets, and not quite as intense as paste.

How To Make Anchovy Paste

You make anchovy paste out of anchovy fillets by first washing them as well as you can with cold water.

This gets rid of most of the salt and all the extra oil that comes in the can. Pull out the bones and cut off the head and tail, then transfer to mortar to pound with a pestle, or stick them in a blender.

Process until they start turning mushy, then start to add oil. Vegetable or olive oil works. Just like making mayo, the trick to smooth anchovy paste is getting it to emulsify by adding the oil in slowly.

Start with a few drops and progress to a light stream as it starts to smooth up. As soon as it reaches the spreadability you like, your anchovy paste is ready.

Although most people make anchovy paste from tinned anchovies, you’ll get the best flavor from fresh fillets but they’re really hard to find.

You can also make anchovy paste from frozen anchovies just defrost them totally first.

How Long Is Anchovy Paste Good For

If you bought your anchovy paste in a shop or made it at home and worked very carefully, storing it in a sterilized container that’s totally sealed, you can expect it to be good for up to two years.

After you open it, it’ll typically give you six months to a year in the fridge. However, most homemade anchovy paste only stays fresh enough to use for anything between a fortnight and month.

If your anchovy paste starts smelling and tasting extra fishy, or if it starts growing mold, throw it away. You can also keep anchovy paste in the freezer for up to four months.

Just defrost it first and remember, it won’t last for the full four weeks anymore.

Anchovy In A Can

Anchovies in a can are great for all-purpose use and they’re perfect for mashing. Many opt for fillets because of the way that the fish and its oil can be used together or separately.

There’s so much fishy, umami flavor in anchovy oil that just a little adds all-new dimensions of flavor to whatever you’re cooking.

Common Uses Of Anchovy Fillet, Mashed and Paste

If it’s only the flavor of anchovies you’re after, fillets, paste and mashed anchovies are all interchangeable.

For things like pizza, sandwiches, tacos and anything that takes a topping, anchovy fillets have the perfect taste and wholesome, substantial texture. They’re also ideal chopped up in salads, pastas and sauteed vegetables and meat.

You’ll find the creamy consistency and strong punch of umami flavor of anchovy paste perfect for salad dressings, sauces, marinades, soups, stews, dips and spreads.

Mashed anchovies are great in anything where you’d use anchovy paste but are especially useful in stuffing mixtures, dips, spreads, sauces and in bread mixes and batters for extra flavor.

Anchovy Substitutes

There are tons of terrific anchovy alternatives available. If it’s fishiness you’re after, fish sauce, sardines or shrimp paste have the right type of umami taste.

Vegans can go for seaweed like kombu, nori or wakame instead.

Nutritional yeast and miso paste also work. To skip over the ocean fresh flavor but still add a similar savory taste to your meals, Worcestershire sauce should be your go-to.

Yeast extracts like marmite and vegemite taste great and add similar qualities to anchovy to your food but you’ve got to add them sparingly.

The last anchovy alternative to try If you don’t have any of these available, is soy sauce which is also one of the most versatile swaps you’ll find.