Anchovies in Ketchup: The Weird Combo You’ll Want to Try

When it comes to strange food combinations, some ideas make you raise an eyebrow—and then go viral. Anchovies in ketchup is one of those oddball pairings that sounds like a kitchen mistake but somehow works for adventurous taste buds. On the surface, it seems like mixing oil-packed salty fish with sweet, tangy tomato sauce is a recipe for disaster. But dig a little deeper, and you’ll find there’s a surprising balance of flavor hiding in the chaos.

This bizarre blend has started catching attention in foodie circles, gaining traction among chefs, home cooks, and even the curious skeptics online. Whether it’s used in dipping sauces, marinades, or gourmet creations, anchovies in ketchup is one of those trends you either love instantly—or slowly learn to appreciate. Either way, it’s impossible to ignore.

What Are Anchovies in Ketchup?

At its core, anchovies in ketchup is exactly what it sounds like: a bold fusion of small, oily fish with one of the world’s most popular condiments. Sounds like a dare, doesn’t it? But surprisingly, it’s more than just a shock-value combo. It’s a flavor bomb used by chefs and foodies who know how to experiment with umami.

This combo isn’t necessarily a mainstream dish, but it shows up in sauces, marinades, fusion foods, and internet experiments. Anchovies bring depth, salt, and an almost meaty richness. Ketchup adds sweetness and acidity. When combined, they create something new—an umami-rich, tangy, savory explosion. It’s not just for laughs. People are actually starting to like it.

Some say it’s similar to the flavors found in Worcestershire sauce or fermented fish condiments—because historically, that’s where ketchup started anyway.

Flavor Profile: What Does It Taste Like?

Imagine this: sweet, tangy tomato flavor meets salty ocean bite. That’s the flavor mashup. It might not sound appealing at first, but it actually works—like salt on chocolate or hot sauce on honey.

Anchovies on their own are strong—intensely salty, a little briny, sometimes even funky. But in the right dose, they blend in and boost flavor. Ketchup brings sugar and vinegar to soften that fishiness. When mixed right, you get a sauce that’s savory, sweet, and umami-packed, without any single flavor overpowering the others.

Some compare it to spicy fish sauce or even a very bold barbecue sauce. Others say it adds a “fifth taste” sensation to food, that rich, satisfying punch that lingers in your mouth. It’s bold, weird, and honestly… kind of addictive.

The History & Evolution of Ketchup with Fish

Here’s the twist: ketchup originally had anchovies in it. Yup, before the tomato version became America’s favorite, ketchup was a fermented fish sauce. It came from Southeast Asia and spread through Europe. Early recipes used mushrooms, walnuts, and yes—anchovies.

In the 18th century, British cooks made ketchup with anchovies, vinegar, and spices. It wasn’t until Heinz popularized sweet tomato ketchup in the 19th century that fish disappeared from the recipe.

So really, anchovies in ketchup isn’t new—it’s a comeback. A weird, salty, nostalgic kind of comeback. Some modern chefs are embracing this heritage twist, using anchovies to revive the “umami” kick that the original ketchup had centuries ago.

Pretty wild, right?

Culinary Uses of Anchovies in Ketchup

This combo isn’t just for dipping fries (though honestly, it’s not bad with fries). Chefs and home cooks are finding all sorts of uses for anchovies in ketchup:

• Burger sauce: Adds a savory depth to homemade ketchup or aioli.
• Marinade for meat: Works especially well with beef or pork. Anchovies tenderize and ketchup caramelizes.
• Glaze for roasted veggies: It gives them a slightly sweet, salty finish.
• Fusion stir-fry: A little goes a long way in Asian-inspired noodles or rice dishes.
• Pizza drizzle: For those who already love anchovies on pizza, this is a wild upgrade.
• Egg topping: Yep—some people are putting it on scrambled eggs. Bold move.

It’s a secret ingredient kind of thing. You don’t always taste the anchovy, but you feel the flavor boost.

DIY Anchovy Ketchup Recipe

Want to try it at home? Here’s a simple version you can whip up in 5 minutes:

🧂 Ingredients:

• 1/2 cup ketchup
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1/2 tsp garlic powder
• 1/2 tsp lemon juice
• Optional: a pinch of chili flakes for heat

👨‍🍳 Directions:

1. Mash the anchovies into a paste using a fork.
2. Mix with ketchup, garlic, lemon, and chili (if using).
3. Stir until smooth.
4. Let it sit for 10 minutes for the flavors to mix.
5. Taste and adjust. Want more anchovy kick? Add more!

Keep it in the fridge. It lasts about 5 days. Perfect for your next sandwich or burger experiment.

Health Benefits & Nutritional Value

Believe it or not, this weird combo isn’t bad for you. In fact, it has some perks:

🐟 Anchovies:

• Packed with omega-3 fatty acids (good for your heart)
• High in protein
• Low in mercury compared to larger fish
• Great source of calcium and iron

🍅 Ketchup:

• Contains lycopene, a powerful antioxidant
• Often low in calories (but watch out for sugar)

The downside? Store-bought ketchup can have a lot of sugar and salt. And anchovies are naturally salty too. So moderation is key. You can always make a healthier version at home with low-sugar ketchup and fresh anchovies.

Internet Reactions & Foodie Opinions

Not surprisingly, the internet has opinions. Some people love it. Others… not so much.

On TikTok, adventurous foodies are drizzling anchovy ketchup on fries and calling it gourmet. On Reddit, someone said it tastes like “Worcestershire sauce had a baby with cocktail sauce.” There are threads debating if it’s genius or just gross.

Food bloggers have started testing it too. One said it “tasted better than expected,” and another added it to her meatloaf recipe (wild but creative).

The vibe? Curious. Cautious. But intrigued. It’s one of those love it or hate it trends that keeps people talking.

Expert & Chef Opinions

Some pro chefs are already way ahead of us. In fact, anchovies have been a chef’s secret weapon for decades. Adding them to sauces, dressings, and yes—even ketchup—isn’t a new trick in the restaurant world.

Chef Roy Choi (of Kogi fame) once mentioned how he loves using anchovies to “round out flavors.” Others in the fine dining scene add anchovy paste to red sauces for depth.

One chef in a viral YouTube video even created an anchovy ketchup aioli for sliders. Reviews? Shockingly positive.

So while it sounds like a gimmick, it’s actually a flavor enhancer chefs take seriously.

Is Anchovies in Ketchup for You?

Still on the fence? Fair enough. This combo isn’t for everyone.

If you’re the kind of person who dips fries in mayo, puts pineapple on pizza, or enjoys fish sauce in stir-fry—you might actually love anchovies in ketchup.

But if you hate fishy flavors or don’t like mixing sweet and salty, maybe start with a tiny taste first. You don’t have to dunk your whole burger in it.

The beauty is, you control the balance. Add more ketchup for sweetness, more anchovy for punch.

Try it once. Worst case? You spit it out and laugh about it. Best case? You find your new secret sauce.

Final Thoughts on Anchovies in Ketchup

It’s weird. It’s wild. But it’s also kind of brilliant.

Anchovies in ketchup is one of those food experiments that makes you rethink flavor. It takes guts to try, and an open mind to enjoy. But for those who dive in, it might just become a go-to secret sauce.

Whether you’re a chef looking to mix things up, a foodie chasing the next big thing, or just someone who loves a good food challenge—this combo is worth a shot.

Don’t knock it till you try it.

Also Read: Gluten-Free Pappardelle: A Healthy, Easy Pasta You Can Make at Home

FAQs About Anchovies in Ketchup

1. What are anchovies in ketchup?
Anchovies in ketchup is a bold flavor combo that mixes salty anchovies with sweet, tangy ketchup. It’s often used as a sauce or marinade.

2. Does anchovy ketchup taste fishy?
Not really. When mixed well, the anchovies blend into the ketchup, adding umami depth without a strong fish taste.

3. Can I buy anchovy ketchup?
Some specialty brands offer it, but it’s easy to make at home using anchovy paste and regular ketchup.

4. Is anchovy ketchup healthy?
It can be! Anchovies are rich in omega-3s and protein. Just watch the sugar and salt in store-bought ketchup.

5. What can I use anchovies in ketchup for?
Try it on burgers, fries, roasted veggies, or even pizza. It adds a savory kick to almost anything.