Question: A recipe calls for anchovy, which I have never used. All I know is that it is a salty fish. Can you give me some information on it, particularly how to reduce the salt content? Is there a substitute for it? — Faye, Greenacres

Answer: Anchovies are a small variety of sea fish of the herring family, with silvery sides and greenish-blue backs. They are generally caught for the canning industry, mostly in the Mediterranean Sea and the Atlantic Ocean along Southern Europe. They are rarely available fresh even in Europe.

These sardine-sized fish are most commonly available here in flat vacuum-packed cans in fillet form, or sometimes in glass jars, both preserved in oil and salt. The jars are preferred by the cognocenti for superior flavor. Anchovies may also be available whole in specialty markets, dry-packed in salt.

Beware that anchovies have a strong flavor, and it may take some time getting used to. They are generally used though only as an accent, both in cooked and uncooked dishes. It is quite pricey, too, although a little does the job adequately. Their other characteristic is strong saltiness, as you have pointed out.

So, omit any salt called for in a recipe. For use in salad etc., where salt is not an ingredient, you can gently wash the fillets under cool running water, then pat dry. Any leftover should be stored in a tightly closed glass jar in fresh extra-virgin olive oil. Use within 10 days. You can utilize the flavored oil from the can in other dishes.

There really is no viable less-salty substitute. You can just leave it out and use more herbs.