Anchovies are one of the great flavor punchers in cooking — they dissolve into dishes and add a wonderful savory enhancement without even knowing the "fishy" is there. 

Here are some of the ways you can use them as the enhancer:

Melt them into fat first - The classic move: add 2–4 anchovy fillets to olive oil or butter at the start of cooking and let them completely melt/dissolve over medium-low heat. They'll vanish entirely but leave incredible umami depth. Works in pasta sauces, braises, sautéed greens, and stews.

Boost tomato-based sauces - A couple of melted anchovies in a marinara or arrabbiata rounds out the acidity and adds body. Nobody will identify "anchovy" — they'll just say the sauce tastes richer.

Rub into meats before roasting - Mash anchovies into a paste with garlic, herbs, and olive oil and use it as a rub for lamb, beef, or pork. The salt and umami penetrate the meat and the fish flavor completely cooks out.

Stir into butter - Mash a few fillets into softened butter and use it on steaks, roasted vegetables, or bread. Compound anchovy butter is a chef staple.

Add to braising liquid - Drop a couple into the liquid when braising short ribs, lamb shanks, or pork shoulder. They enrich the whole braise without any detectable fishiness.

Caesar and vinaigrettes - Even a small amount whisked into a dressing adds savory complexity that makes the whole thing taste more "complete." You don't need to make a full Caesar — just a tiny bit in any bold vinaigrette works.

Boost pan sauces - After searing meat, melt an anchovy or two into the fond before deglazing. It deepens the sauce dramatically.

Pizza and flatbreads (underneath) - Rather than putting them on top where they're visible, tuck them under cheese or toppings so they melt in and just add flavor to the base.