What should I do if anchovies is still not fixed?

Use the too-salty anchovies in a Worcestershire-style condiment — mash with capers, mustard, and vinegar and use sparingly as a savory spread on crackers. Dissolve 2–3 fillets in a hot pan with olive oil and use as a seasoning sauce for roasted vegetables or pasta — when melted into a larger dish, the saltiness distributes and becomes savory depth rather than overpowering salt.

How can I prevent this problem next time?

Choose oil-packed anchovies in glass jars rather than cans — they're typically less aggressively salted and of higher quality. Rinse all anchovies briefly under cold water before use, even if not soaking — this removes surface salt instantly.

seafood 15 min

Anchovies Too Salty

Canned or jarred anchovies that are overwhelmingly salty can be desalted in minutes — here's how to tame them for use in cooking or on pizza.

Part of seafood cooking fixes and too salty food fixes .

anchovies too salty overpowering anchovy salt anchovies too intense anchovy-flavored salt gluten-free dairy-free high-protein

Save

Ingredients on hand

oil-packed or salt-packed anchovies
cold water or whole milk
olive oil

Why it happened

Anchovies are cured in salt, which draws moisture out of the fish and preserves it. The salt concentration in oil-packed anchovies is typically around 10%, making a single fillet equivalent to almost a pinch of salt. Osmosis works in reverse — when immersed in fresh water, the concentration gradient pulls salt ions from the fish into the water. Milk is slightly more effective because its protein (casein) also binds some of the flavor compounds.

The fix

Save

1 Soak in cold water for 10–15 minutes, tasting every 5 minutes — water extracts salt by osmosis and reduces intensity to your preference
2 For oil-packed anchovies, pat completely dry after soaking and return to fresh oil — the residue salt also transfers to the oil
3 Soak in whole milk instead of water — milk also absorbs excess salt and the fat slightly mellows the fishy intensity
4 Use in cooking rather than raw — heat dissolves anchovies completely and distributes the salt evenly through a dish, making them much more subtle

If it's still wrong

Use the too-salty anchovies in a Worcestershire-style condiment — mash with capers, mustard, and vinegar and use sparingly as a savory spread on crackers.
Dissolve 2–3 fillets in a hot pan with olive oil and use as a seasoning sauce for roasted vegetables or pasta — when melted into a larger dish, the saltiness distributes and becomes savory depth rather than overpowering salt.

Prevent next time

Choose oil-packed anchovies in glass jars rather than cans — they're typically less aggressively salted and of higher quality.
Rinse all anchovies briefly under cold water before use, even if not soaking — this removes surface salt instantly.

Substitutions

oil-packed anchovies → salted anchovy fillets rinsed and soaked (better flavor, more work)
cold water soak → milk soak for a milder result

More too salty fixes

Too-Salty Beef proteins Compound Butter Too Salty sauces Gravy Too Salty sauces Over-Salted Pasta grains

Other seafood fixes