I have always enjoyed creating something out of nothing—including variations of popular recipes.
Why I Love This Fish Paste
I grew up on a commercial fish paste called "Peck's Anchovette," and I never questioned the ingredients. I liked it on my toast, and since my taste buds rule my world, I simply went along with my breakfast routine. It was only when I moved abroad that I wondered what the ingredients were. I couldn’t find it in the stores, so I started to experiment. This recipe is the closest I could come to the original recipe I enjoyed as a child.
I found that you can buy Peck's Anchovette on Amazon, but it costs about $11.50 for a 125 gram (4 oz) jar. I made it for $3.68 plus tax.
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Serves as a smear on 40 to 50 x 1-inch crackers
- 2 x 3.75 oz tin of sardines in water
- 1 x 2 oz tin of anchovies in olive oil
- First drain the water of the two sardines tins, and place the fish in the blender.
- Now add the anchovies with oil to the blender
- Blend the ingredients together until smooth
- Substitution: Sardines come in different sauces such as mustard or hot sauce, so you can play around with the flavors of this recipe by substituting the sardines in water to sardines in hot sauce for instance.
- Once it is blended you want to keep the paste in a sealed container in the refrigerator. It should last a good week and a half.
Variations and Serving Suggestions
- My personal favorite is to serve it on a steaming hot dinner roll.
- For a dinner party, it is really nice on a piece of cucumber garnished with parsley as a table snack.
- I use crackers for a quick snack and might sometimes add a little cheese to the fish paste on my cracker. It is surprisingly filling.
- Mix it with some Philly cheese (cream cheese) for great chip dip. This is also a nice dip for veggies like baby carrots and celery.
- Smear it on your wholewheat sandwich and add some lettuce, tomato and cucumber. Delicious!
- It is a very salty paste, thanks to the anchovies, so you might want to use it sparingly until you find your preferred taste level.
Rate This Recipe
Celeste Wilson (author) on July 22, 2020:
Hi John, I'm a little addicted to this paste. It's just yummy. Thank you for letting me know. Enjoy
John G on July 19, 2020:
Just made your Anchovette exactly according to your recipe and it is scrumptious! Had it on crustless toast with butter and a slim slice of tomato on top. Will be making another batch very very soon.
Thanks for the recipe.
Celeste Wilson (author) on January 08, 2020:
Wow Leah, this is amazing. Thank you very much for the tips.
LeahNYC on December 29, 2019:
Thanks much! And here are my different-from-others' tweaks. Mix the cans together as directed here. Mix in a bit of starch and cook it a bit (I used wheat flour but I might try, next time, cornstarch aka corn flour). Mix in a very small splash of high quality Southeast Asian style *fish sauce* -- this closes the taste gap between this fab DIY recipe and Peck's. STORAGE TIP (mine) -- store in freezer in glass jar with *well-sealing lid*. To thaw a bit for whatever meal, weight down the jar, lid on, in warm water for a while. You can knife out the thawed paste from along the sides and top of the jar, and pop the jar back in the freezer, as is, for next time. No more worries about the paste's going off in the fridge after x number of days.
Celeste Wilson (author) on May 27, 2019:
You are very welcome. I crave SA flavors all the time. Your recipe sounds delicious.
Felidae-Berlin on May 26, 2019:
Thank you for this recipe ! I tweaked it to my tastes.Only used one tin of sardines to a bottle of 90g bottle of anchovies in oil (as that's what I had in the cupboard!). As I like the pink colour, I added 2 tsps tomato paste and 2 tsps Sambal Olek (a chilli paste). Some lemon juice and some butter, then blended. This is the closest I have come to Peck's Anchovette since leaving SA. In fact, it might even be better. Guten appetit from Berlin, Germany. Ros G
Celeste Wilson (author) on March 03, 2019:
Hi IRD, I'm happy that you were able to make it your own. I like the idea of onion salt and salmon. Thank you for sharing.
IRD on February 21, 2019:
Gday, I added some MSG, CITRIC ACID, ONION SALT, SMALL TIN PINK SALMON, still didn't like the mushed cardboard look, added some PILLAR BOX RED FOOD COLOURING, wallah.....slight pink tinge of true PECKS PASTE.
Celeste Wilson (author) on January 19, 2019:
Hi Bob, I'm so sorry that you have had a bad experience with the store bought Pecks Anchovette. I hope that this recipe will be a way for you to enjoy this yummy paste again.
Bob on January 16, 2019:
Seriously, if you come across Pecks Anchovette, DON'T BUY IT. It is runny salty fish flavoured watery goo, that doesn't even remotely resemble the original recipe.
It is bordering on being pet food, I kid you not :-(
Celeste Wilson (author) on November 25, 2018:
I'm so with you on this CP. I have been craving fish paste for days. There just isn't much that is better than fish paste on a hot buttery roll. Yummy. thank you for sharing.
CP on November 24, 2018:
There are some days where marmite or fish paste on buttery toast with a nice cup of tea is all it takes for me. I'm still in SA, but I am definitely going to give this recipe a try looks amazing for dip and pâté type situations also.
Celeste Wilson (author) on August 04, 2018:
Hi Lee, that's awesome. Enjoy
Lee Bender on August 04, 2018:
I worked in South Africa for six years and loved Peck's. Every now and then I get a craving for it but you don't see much of it in South Dakota! Now you've provided the solution and I'm off to the grocery store. Thank you!
Celeste on August 03, 2018:
Hi Masterdoot, I'm so happy you tried it. I can never get enough of this paste. Enjoy.
Masterdoot on August 03, 2018:
I made it today! Delicious! I lived in S. Africa for 3 years and Peck's was something I got so hooked on that I ate it almost every morning at breakfast. That was back in the late 90's. I haven't had it since then. Over the last couple of days I have had a crazy craving for Pecks, but it was way too expensive to buy on Amazon. I found your recipe and made it, and all I can say is wow! My son and I ate it with almost a half loaf of bread and added avocado with it. So simple, yet so delicious. Thank you for sharing!
Martie W! on January 03, 2016:
I grew up eating Pecks anchovy paste and have ALWAYS loved it... I am definitely going to try this recipe for sure!!... Thank you soooo much!!... Martie !!.... Xx
Julia in Nairobi on June 14, 2014:
That worked out just great. Thank you!
Dawn on February 24, 2014:
No seasoning? I grew up in SA and adored pecks fish paste on toast! I'm definitely going to try this one, thanks for the recipe :)
Cathy on November 03, 2013:
I've missed my Anchovette, and this has inspired me. I didn't have any sardines, so I used equal quantities of tuna and anchovy, but next time I'll probably use more tuna.
It's been a while since I had it, so don't know how it compares. I just LIKE it, and my favourite is to have it on Matzos.
I used to keep my Anchovette in the freezer, so that's what I'm doing with this.
Hazel on October 25, 2013:
Thanks so much for the tip and recipe Celeste! I will try it out as soon as I find some anchovies...
Celeste Wilson (author) on May 03, 2013:
Oh, I am so glad to hear that you are going to try it out! I love mine of a warm flat bread under some melted cheese.
peachy from Home Sweet Home on April 30, 2013:
thanks for the info. I am gonna get those sardine cans from the grocery store today.