Healthy Peck's Anchovette Copycat Recipe (Sardine and Anchovy Paste)

Updated on August 2, 2017

Serving suggestion

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 g (4oz) jar. I made it for $3.68 plus tax.

Recipe rating

4 stars from 23 ratings of Sardine and Anchovy Paste



Cook Time

Prep time: 15 min
Ready in: 15 min
Yields: Serves as a smear on 40 - 50 x 1 inch crackers


  • 2 x 3.75 oz tin of Sardines Sardines in water
  • 1 x 2 oz tin of Anchovies Anchovies in olive oil

Blend all ingredients together


  1. First drain the water of the two sardines tins, and place the fish in the blender.
  2. Now add the anchovies with oil to the blender
  3. Blend the ingredients together until smooth
  4. 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.
  5. 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.

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Questions & Answers


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      • celeste inscribed profile imageAUTHOR

        Celeste Wilson 

        13 days ago

        Hi Lee, that's awesome. Enjoy

      • profile image

        Lee Bender 

        13 days ago

        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!

      • profile image


        2 weeks ago

        Hi Masterdoot, I'm so happy you tried it. I can never get enough of this paste. Enjoy.

      • profile image


        2 weeks ago

        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!

      • profile image

        Martie W! 

        2 years ago

        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

      • profile image

        Julia in Nairobi 

        4 years ago

        That worked out just great. Thank you!

      • profile image


        4 years ago

        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 :)

      • profile image


        4 years ago

        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.

      • profile image


        4 years ago

        Thanks so much for the tip and recipe Celeste! I will try it out as soon as I find some anchovies...

      • celeste inscribed profile imageAUTHOR

        Celeste Wilson 

        5 years ago

        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.

      • peachpurple profile image


        5 years ago from Home Sweet Home

        thanks for the info. I am gonna get those sardine cans from the grocery store today.


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