Substitute for Anchovies / Anchovy Paste
Canned anchovies or anchovy paste used to add deep umami flavor to sauces, dressings, and braises.
The Best Substitute
The Professor's top pick for replacing anchovies / anchovy paste is Worcestershire Sauce at a ratio of 1 teaspoon Worcestershire = 1 anchovy fillet or 1/2 teaspoon paste. This works well for Caesar dressing, pasta sauces, braises, stews. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Worcestershire Sauce
Flavor impact: Worcestershire contains anchovies, so the umami overlap is real. Liquid form makes it easier to incorporate.
Dairy-freeMiso Paste
Flavor impact: Provides deep umami without any fish flavor. Works well for vegetarian versions of anchovy-heavy recipes.
Dairy-free
Anchovies melt into sauces and provide pure umami without fishiness. If you are afraid of anchovies, you have been eating them unknowingly in Caesar dressing and Worcestershire sauce your entire life.
Frequently Asked Questions
No. Anchovies dissolve completely when cooked in a sauce. They add deep, savory richness without any detectable fish flavor. Most people who hate anchovies on pizza love them dissolved in a Caesar dressing.
The Bottom Line
If you are out of anchovies / anchovy paste, the best all-around substitute is worcestershire sauce. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role anchovies / anchovy paste plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology