US /ˈæntʃoʊvi/
・UK /ˈæntʃəvi/
It just tastes like anchovy.
It's like, it just tastes like anchovy.
Whoa, I forgot the anchovy delivery seals.
Oh, I forgot the anchovy delicious.
And last but certainly not least, this week's episode would not have been possible or good without the very hard work of these anchovy lovers.
without the very hard work of these anchovy lovers.
From the the monitoring and the and the surveillance that we have we can see that the seas are warming we're also seeing heat waves coming through now so what used to be a sort of a one in every 10 years event we're now seeing almost every year and the fish and the animals that live around the UK are changing in response to that we're getting warm water things like squid and anchovy and even things like trigger fish coming in from the south.
We're getting warm-water things like squid and anchovy and, um, even things like triggerfish coming in from the south.
Anchovy salad dressing.
Anchovy salad dressing.
It is anchovy pizza.
An anchovy is a small fish
Maybe the anchovy oil.
Okay, drop a little bit of oil in there as well, maybe the anchovy oil.
it and flatten out the fat part of the breast it's gonna make it more tender the anchovy
The anchovy tin.
They eat a lot of this sort of fish and anchovy sardines.
Another key ingredient that I'm going to toss into this sauce, anchovy paste.
Anchovy paste.