While there is a wide variety of anchovies out in the open sea, which can be cooked in a multitude of ways (our fave is fried), the anchovies that many of us are familiar with are salty, packed in oil, and usually come on top of pizza. These pungent fillets are actually a variety of saltwater forage fish with a distinctly oily flesh. The canned and jarred anchovies we know are preserved by way of curing in salt and oil, which gives them their distinct bold flavor and aroma. Thanks to their intense flavor, anchovies are a quick and easy way to boost the meaty flavor in soups, stews, and sauces. All you have to do is toss a few pieces into whatever you’re cooking and let the fillets dissolve in the heat. You’ll be left with pure umami goodness, without any of the fishy flavor.