Anchovy As a food source
In Roman times, they were the base for the fermented fish sauce called 'garum' that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities. Today they are a key ingredient in Caesar salad and Spaghetti alla Puttanesca, and are often used as a pizza topping. Both are quite salty. The flat fillets are usually more salty than the rolled anchovies. They are also marketed in jars and tubes as a paste, mostly for use in making sauces, such as anchovy essence. Fishermen also use anchovies as bait for larger fish such as tuna and sea bass.