Anchovies

What are Anchovies?

Anchovies are small, oily fish commonly found in the Mediterranean and Atlantic Oceans. They are often used in culinary dishes for their strong, savory flavor. Anchovies are frequently incorporated into sauces, salads, pizzas, and dressings, such as Caesar salad dressing. They are rich in omega-3 fatty acids, protein, and various vitamins and minerals.

Why Do I Have an Intolerance to Anchovies?

Intolerance to anchovies may stem from various factors, including a sensitivity to histamines, which are present in high levels in fermented or aged fish. Additionally, an allergy to fish proteins, such as parvalbumin, can trigger an immune response. Symptoms of intolerance can include digestive issues, headaches, skin reactions, and respiratory problems. It is also possible that the high sodium content in anchovies may cause discomfort for some individuals.

What Can I Do About It?

If you have an intolerance to anchovies, avoid consuming them and any dishes containing them. Read ingredient labels carefully to identify hidden sources of anchovies in sauces and dressings. Option for alternative flavorings, such as capers or olives, which can provide a similar umami taste without triggering intolerance.