Best anchovies, according to chefs
Three picks, each tied to a named taster and a public source — from Charlotte Langley, Christina Jolam, Paul Donnelly, Joe Beddia and 7 more. Recommendations come from simplyrecipes.com, foodandwine.com, bonappetit.com and nymag.com and 1 other sources.
Fish · The ranking
- 1Top pick
Ortiz anchovies in olive oil
Chosen by- Charlotte LangleyChef, Scout Canning
- Christina Jolam
Also chosen by- Paul Donnelly · Chinese Tuxedo source ↗
“Meaty, silky, and beautifully cured… What I’d call ‘anchovy royalty’” (Langley). Also Serious Eats’ tasting winner.
- 2
Agostino Recca (Sicily)
Chosen by- Joe BeddiaPizzaiolo, Pizzeria Beddia · Philadelphia
Also chosen by- Michael Schall · Bar Camillo, Locanda Vini e Olii source ↗
“My favorite brand is Agostino Recca. These are the ones that we use at the pizza shop.”
- 3
Don Bocarte Cantabrian anchovies
Chosen by- Stuart BriozaChef, State Bird Provisions · San Franciscostatebirdsf.com ↗
Also chosen by- Nialls Fallon · Hart’s, Cervo’s · Minnow co-founder source ↗
- Danny Bowien · Chef, Mission Chinese Food source ↗
- Julia Sherman · Author, Salad for President source ↗
- Angie Mar · Chef · ex-The Beatrice Inn source ↗
- Ruth Reichl · Ex-editor, Gourmet · ex-NYT critic source ↗
Packed in high-quality olive oil: “This is an anchovy you absolutely put on pizza.”
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Questions, answered
- What is the best anchovies, according to chefs?
- MyTastr’s top pick is Ortiz anchovies in olive oil, chosen by Charlotte Langley (chef, Scout Canning); Christina Jolam. “Meaty, silky, and beautifully cured… What I’d call ‘anchovy royalty’” (Langley). Also Serious Eats’ tasting winner. Source: simplyrecipes.com ↗
- What are the other top picks for anchovies?
- No. 2 is Agostino Recca (Sicily), chosen by Joe Beddia (Pizzeria Beddia). No. 3 is Don Bocarte Cantabrian anchovies, chosen by Stuart Brioza (State Bird Provisions, The Anchovy Bar). Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.
The tasters behind this ranking
- Charlotte Langley
- Christina Jolam
- Paul Donnelly
- Joe Beddia
- Michael Schall
- Stuart Brioza
- Ruth Reichl
- Angie Mar
- Danny Bowien
- Julia Sherman
- Nialls Fallon