When people think of ketchup, they usually picture a sweet tomato sauce. But the truth is, ketchup didn’t start with tomatoes at all. In fact, one of the earliest versions of this famous condiment was made with fish — and not just any fish. It was made with anchovies.
Yes, anchovies in ketchup were once a thing. Back in the day, ketchup was more of a fermented sauce with strong, savory flavors. Anchovies gave it that rich, salty taste we now call umami. It might sound strange today, but this ingredient helped shape the ketchup we know now.
This article dives deep into how anchovies ended up in ketchup, where it all began, and why it matters more than you think. If you love food history or just want to try something different, you’re in the right place.
Anchovies in Ketchup – A Forgotten Ingredient with a Salty Past
Long before ketchup came in squeeze bottles, it had a very different form. It started not in America, but in Southeast Asia. The earliest version was a fermented fish sauce known as ke-tsiap — a Chinese or Malaysian liquid made by preserving fish with salt. Traders brought it to Europe in the 1600s, and the British took a strong liking to it.
But fish sauce didn’t suit everyone’s taste on its own. So British cooks began changing the recipe. They added mushrooms, walnuts, and — most importantly — anchovies. These little fish were cheap, easy to ferment, and packed with flavor. Anchovies helped create a thick, savory sauce that tasted bold and complex.
This version of anchovies in ketchup was a big hit. It became popular in British homes and cookbooks. Back then, ketchup wasn’t red or sweet — it was brown, salty, and full of umami.
The Evolution of Ketchup from Anchovies to Tomatoes
As time passed, the taste of the public began to change. The strong, salty flavor of anchovy ketchup started to feel too intense for many people, especially outside of Britain. Around the 1700s and 1800s, cooks began to experiment with other ingredients to tone it down.
Tomatoes became a game-changer. They added sweetness, color, and a fruity base. Slowly, tomato ketchup took over, especially in the United States. American recipes focused on sugar, vinegar, and spices instead of fermented fish. This new version became smoother and more appealing to a wider audience.
By the mid-1800s, most ketchup recipes had dropped anchovies completely. The red sauce we know today had officially replaced the old, fishy kind. Still, the original recipe — anchovies in ketchup — laid the foundation for flavor. It shaped what we now recognize as ketchup’s unique taste.
What Anchovies Brought to the Flavor
Anchovies may be tiny, but they add a powerful punch. They’re rich in something called umami — the fifth basic taste after sweet, sour, salty, and bitter. It’s a deep, savory flavor that makes food taste more satisfying.
In early ketchup, anchovies were used not just for saltiness but for depth. They blended with other ingredients to create layers of taste. This made the sauce richer and more complex than just tomatoes or spices alone.
The anchovies also helped with preservation. Their natural oils and salt made the ketchup last longer without spoiling. That was really useful in times when fridges weren’t around.
Today, we often forget that anchovies helped make ketchup what it is. Without them, early ketchup would’ve been bland and probably forgotten. Their flavor is still found in other sauces — but we’ll get to that next.
Worcestershire Sauce – Ketchup’s Anchovy Cousin
If you’ve ever tasted Worcestershire sauce, you’ve tasted anchovies. This sauce still proudly uses them. In fact, anchovies are one of the key ingredients that give Worcestershire sauce its tangy kick.
This sauce was invented in the 19th century in England. It was inspired by the same idea as early ketchup — fermented, bold, and savory. The makers of Worcestershire sauce used vinegar, tamarind, spices, and of course, anchovies.
While ketchup lost its fishy roots, Worcestershire kept them alive. That’s why the taste feels so different — and why many chefs still use it to bring back that old-school flavor.
Some even say Worcestershire is the “true descendant” of the original ketchup. It carries on the spirit of anchovies in ketchup, just under a new name. Funny how one little fish connects so many classic sauces.
Are There Still Anchovies in Any Ketchup Today?
You won’t find anchovies in most ketchup bottles at the store today. Brands like Heinz focus on tomato, sugar, and vinegar. Fish isn’t part of the modern recipe — at least not for the big-name stuff.
But that doesn’t mean anchovies in ketchup are gone forever.
Some artisan brands and small-batch makers are bringing the old recipes back. They’re using anchovy paste, fermented fish sauce, or even whole anchovies to give ketchup a bold, traditional taste.
A few chefs even make their own anchovy ketchup from scratch. They blend tomatoes with anchovy paste, garlic, spices, and vinegar to create a sauce that tastes deep and rich — nothing like the sugary kind we’re used to.
So yes, anchovies might be rare in ketchup today. But they’re not gone. They just took a step back… waiting for food lovers to bring them home.
Anchovies in Ketchup and Food Culture
Let’s face it — most Western eaters aren’t fans of fishy flavors. Over time, food culture in the U.S. and Europe leaned more toward sweet and simple tastes. That’s why tomato ketchup took off.
Anchovies felt too strong, too weird. So they were slowly removed from popular recipes. The idea of fish in a dipping sauce for fries? It didn’t sit right with most folks.
Marketing also played a big part. Companies knew a bright red, sweet sauce would sell better. Anchovies didn’t look good on a label.
But now, food culture is changing again. People are curious about old recipes and real ingredients. There’s a growing interest in where food comes from. Chefs and food bloggers are digging into the past — and they’re discovering the story of anchovies in ketchup all over again.
How to Make Anchovy Ketchup at Home
Want to try the original ketchup flavor? You can make your own version at home. It’s not too hard, and the taste might surprise you in a good way.
Easy Anchovy Ketchup Recipe:
Ingredients:
- 1 can (2 oz) anchovy fillets or 1 tbsp anchovy paste
- 1 cup tomato paste
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ cup water
Steps:
- Blend all ingredients in a bowl or food processor until smooth.
- Simmer in a saucepan for 10–15 minutes to blend the flavors.
- Cool, store in a jar, and refrigerate.
Use it on burgers, sandwiches, or even fries. It won’t taste like the ketchup you know — but it will taste real.
Anchovies in Ketchup – A Trend Worth Revisiting?
With food trends always changing, there’s a chance anchovy ketchup could make a comeback. Chefs are always looking for bold, nostalgic, or surprising ingredients. Anchovies bring all three.
Umami is also having a moment. More people are starting to appreciate deep, savory flavors. Anchovy ketchup fits right into that trend — it’s authentic, complex, and historical.
Restaurants that focus on heritage cooking or nose-to-tail menus might bring this sauce back to life. Plus, with DIY food culture booming, home cooks are braver than ever.
Anchovies in ketchup might not be on every shelf, but its story is back in the spotlight. And who knows? One day it might return to tables everywhere, just like it did centuries ago.
Conclusion
Ketchup has come a long way from its fishy beginnings. What started as a salty, fermented sauce full of anchovies turned into a sweet red condiment found in almost every home. But that journey matters.
Anchovies in ketchup played a huge role in shaping flavor, history, and even the sauces we still use today, like Worcestershire. Though modern ketchup has changed, the roots remain in every tangy bite.
Maybe it’s time to stop fearing anchovies and start appreciating what they gave us. Because sometimes, the strangest ingredients are the ones that made food taste like home in the first place.
I’m Philip John, a fashion expert, lifestyle writer, and business contributor passionate about style, culture, and practical advice. With years of experience covering fashion trends, personal styling, business insights, and lifestyle topics, I love sharing knowledge that inspires confidence and success. My work has appeared in various publications, offering fresh perspectives on modern fashion, entrepreneurship, and everyday elegance.