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Anchovy
Anchovy
Also known as: anchovies
Low concern
Anchovies are a whole food rich in protein, omega-3 fatty acids (EPA/DHA), and calcium. As small short-lived fish, they accumulate less mercury than larger predatory fish.
Found in
2,628 products
What it is
Small saltwater forage fish (Engraulidae family), typically cured in salt or oil.
Umami flavor source, garnish; provides protein and omega-3 fats.
Why it's flagged
- fish allergen
- high sodium when salt-cured
- histamine in improperly stored fish
What regulators actually say
"Anchovies are listed in the 'Best Choices' category of FDA/EPA fish consumption advice as a low-mercury option safe to eat 2-3 servings per week."
Regulatory status
United States — FDA
Whole food/seafood; FDA/EPA recommend as a 'best choice' low-mercury option
European Union — EFSA
Whole food, not a regulated additive
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