Anchovies
Anchovies are a preserved type of sardine.
When filleted, salted, and matured, and then marinated in olive oil or sunflower oil, their Inosinate decomposes and disappears but their other proteins mature into amino acids including Glutamate, and they become salty and Umami-rich.
Anchovies are frequently used to enrich the taste of Italian dishes such as pasta and pizza, and are often found in Caesar Salad.
- Glutamate: 630mg/100g