Anchovies in Oil

The salted anchovy is a marvel of enzymatic maturation. Submerged in salt for months, its water escapes via osmosis while its own enzymes break down its proteins into pure free amino acids (glutamate). It is then washed and preserved in oil. This process transforms it into a soluble umami bomb. Far from tasting like raw fish, an anchovy tossed into a warm pan (with garlic and olive oil) will literally "melt" and disintegrate, deeply seasoning Mediterranean sauces.