Is Anchovy Paste Safe? Your Guide to Its Safety, Risks, and Storage

January 1, 2026 •

3 min read

According to manufacturers like Crown Prince, anchovies are not fully sterilized or pasteurized during canning but instead rely on a high salt content for preservation. Understanding this process is key to confirming whether anchovy paste is safe for consumption, especially for sensitive populations.

Quick Summary

Commercial anchovy paste is safe for most consumers, with high salt levels preventing harmful bacterial growth. Potential risks include high sodium content, fish allergens, and parasitic infections from raw homemade versions. Proper refrigeration is vital for safety after opening.

Key Points

Commercially Safe: High salt content and production controls make store-bought anchovy paste safe for most consumers.
High in Sodium: Due to the curing process, the paste is very high in sodium and should be consumed in moderation, especially by those with hypertension.
Allergy Alert: Individuals with fish allergies should strictly avoid anchovy paste and products containing it, like Caesar dressing.
Homemade Risks: Avoid making anchovy paste from raw fish without proper curing or freezing, as it carries a risk of parasitic infection.
Refrigerate After Opening: Opened anchovy paste should always be refrigerated to prevent spoilage and maintain freshness.
Check for Spoilage: Discard the paste if you notice a change in color, rancid odor, or mold.

How Commercial Anchovy Paste Is Produced

Commercial anchovy paste is a concentrated product made from cured anchovies, usually mixed with salt, oil, and sometimes vinegar or spices. The curing process, which can last for months, involves layering the fish in salt. This high salt concentration is the primary method of preservation, inhibiting the growth of most harmful bacteria. While most anchovy fillets are 'semi-preserved' and not heat-treated, some paste manufacturers may employ pasteurization or sterilization to ensure microbial safety and extend shelf life. The final product is a shelf-stable item before being opened, but proper handling is required post-opening.

Understanding the Health Considerations

For the average consumer, anchovy paste can be a safe and flavorful ingredient. However, several health factors and potential risks must be considered, especially for individuals with certain health conditions or allergies.

High Sodium Content

Due to the salt-curing process, anchovy paste is very high in sodium. For example, a single 2-ounce can of anchovies can provide over 70% of the daily value for sodium. While this is a preservative benefit, it poses a risk for people with high blood pressure, diabetes, kidney disease, or a sensitivity to salt. Using the paste in moderation and being mindful of overall sodium intake is recommended. For those with high blood pressure, rinsing salt-packed anchovies before use can help reduce their sodium content.

Fish Allergies

As a fish product, anchovy paste contains proteins that can cause allergic reactions in some people. Symptoms can range from mild (hives, tingling mouth) to severe (trouble breathing) and appear shortly after consumption. Individuals with known fish or shellfish allergies should avoid anchovy paste entirely. It's also important to be aware of hidden anchovy paste in products like Caesar dressing or Worcestershire sauce.

Risk of Parasites

Raw or undercooked fish, including anchovies, can carry a parasitic infection called anisakiasis. However, this is primarily a concern with fresh, unprocessed fish. Commercially manufactured anchovy paste is safe because the processing methods—primarily high salt curing and/or freezing—kill these parasites. The risk lies with homemade preparations from fresh, uncured fish that have not been adequately frozen or cooked.

Histamine and Domoic Acid

Anchovies are naturally high in histamine, and improper storage or decay can lead to elevated levels, causing scombroid poisoning. Symptoms include nausea, vomiting, and diarrhea. While rare, environmental factors can also lead to domoic acid contamination, which can cause amnesic shellfish poisoning, affecting memory and causing gastrointestinal distress. The risk is minimized by purchasing from reputable brands and practicing safe food handling.

Safe Storage and Handling

Proper storage is critical for maintaining the safety and quality of anchovy paste after opening.

Unopened: Store in a cool, dry place, away from heat and light, until the expiration date.
Opened: Refrigerate immediately after opening. Use within the timeframe specified on the packaging, which is typically 1-4 months depending on the brand and storage conditions.
Signs of spoilage: Discard the paste if the color turns dull grey, the aroma becomes rancid or sour, or if you see any mold or bloating of the tube.
Cleanliness: Always use a clean utensil to dispense the paste to prevent contamination.

Comparison: Store-Bought vs. Homemade Anchovy Paste


Feature	Store-Bought Anchovy Paste	Homemade Anchovy Paste
Safety Level	High, due to controlled salt-curing, pasteurization, and quality checks.	Lower, carries risk of parasites if fresh fish isn't properly treated (freezing, curing).
Shelf Life	Long (1-2 years unopened), with clear guidance for use after opening.	Short and undefined; prone to faster spoilage and histamine buildup.
Preparation	No preparation needed; just dispense and use.	Requires sourcing, curing, grinding, and blending the anchovies.
Flavor	Consistent flavor profile.	Can vary greatly in flavor, texture, and saltiness depending on the process.
Cost	Generally affordable and widely available.	Can be more expensive and time-consuming.

Conclusion

Is anchovy paste safe? For most people, commercially produced anchovy paste is a safe and reliable ingredient, with its high salt content acting as a powerful preservative. The most significant risks are the high sodium level, which is a concern for individuals with hypertension or other salt-sensitive conditions, and fish allergies. Homemade versions carry higher risks, particularly concerning parasites if not prepared correctly. By purchasing from reputable brands and following proper refrigeration guidelines after opening, consumers can confidently enjoy this versatile and flavorful product. For further information on seafood safety, you can consult resources like the FDA Fish and Fishery Products Hazards and Controls Guidance.

Frequently Asked Questions

Yes, pregnant women can safely eat anchovy paste in moderation. Anchovies are considered a low-mercury fish and are rich in omega-3 fatty acids, which are beneficial for fetal development. Always ensure the paste is commercially processed and avoid raw homemade versions.

Commercially manufactured anchovy paste is highly unlikely to contain botulism, as the high salt content prevents the growth of Clostridium botulinum bacteria. The risk of botulism is typically associated with improperly canned, low-acid foods, not high-salt items like anchovy paste.

Once opened, anchovy paste must be refrigerated. Depending on the brand, it should be used within 1 to 4 months for optimal quality. Check the manufacturer's specific recommendations on the packaging.

Anchovy paste that has spoiled may change color from brownish-green to a dull gray. You may also notice an unpleasantly sour or rancid odor, mold, or a bloated tube. Discard immediately if any of these signs are present.

No, commercial anchovy paste and canned fillets are not typically cooked. The preservation comes from the salt-curing process, not heat sterilization, making them a 'semi-preserved' product.

Yes, but with caution. Homemade paste from fresh anchovies must be made from fish that has been properly cured or frozen to eliminate the risk of parasitic infections like anisakiasis. Commercial products are generally safer due to controlled processing methods.

While you cannot reduce the saltiness of the paste itself, you can mitigate its effect in a dish by using it sparingly or rinsing salt-packed anchovies before making a homemade paste. For store-bought paste, simply use a smaller amount in your recipes.

Individuals with gout should exercise caution with anchovy paste. Anchovies have a high purine content, and purines are broken down into uric acid in the body, which can exacerbate gout symptoms.