5 Best Anchovy Paste Substitutes (Ranked)

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Use these anchovy paste substitute ratios to keep salty umami while controlling fishiness.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Anchovy paste (starting point) — none needed Included for reference only; skip if you’re replacing the paste.
1:1 Fish sauce Closest savory-salt profile; start with a slightly smaller amount if your dish will reduce a lot.
1:1 Worcestershire sauce Adds umami with less direct fish flavor; may taste slightly spiced—use carefully in delicate sauces.

Good Alternatives

¾:1 Anchovy powder Concentrated—use less than the paste ratio; bloom in warm oil or broth for roundness.

Emergency Swaps

1:1 Capers + olive oil (blended) Briny workaround with no fishy paste; blend smooth and reduce extra liquid from capers.

Identify what the paste is doing in your recipe: savory depth in sauces vs. salty lift in dressings vs. umami in baking.
Choose the substitute from the order that best matches flavor: fish sauce (closest), then Worcestershire, then anchovy powder, then capers + olive oil.
Apply the listed ratio and mix into warm fat (oil/butter) or warm liquid so the umami disperses evenly.
Adjust after tasting: if it’s too salty, reduce the amount next time; if it’s not “anchovy-like” enough, add a tiny pinch of extra umami (not more salt).
In baking, keep the swap small and taste the batter before adding dry ingredients so you don’t lock in excess salt.

Tasting is mandatory—anchovy paste, fish sauce, and Worcestershire vary widely by brand and concentration.
If your recipe already contains salty ingredients (soy sauce, parmesan, salted butter), start 25–50% lower than the ratio and build.

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