Anchovy

Fresh anchovy fillets are preserved by salting in brine then storing in olive oil. When cured, they become dark black in colour and salty in flavour, and are used as a key ingredient in Caesar salad, Spaghetti alla Puttanesca and in a number of sauces, such as Worcestershire and fish sauce. Plain salted anchovies may need to be steeped briefly in fresh water to make them less harsh.