Anchovy Spread
Since 1891 Peck’s Anchovette has graced the tables of South African homes, and it became an iconic brand name. Recently it was announced that this household name would be discontinued, with the manufacturer giving various vague reasons for this. The announcement was met with much consternation and disappointment, as the manufacturer also removed the only substitute brand from the market, Redro.
I have re-engineered this product in order that you can easily make this yourself at home, and cheaper than the original product. I have done blind tests with over a dozen tasters, and no-one can tell the difference between my product and the original. The taste, aroma, texture and mouth-feel are all identical.
For the full printable recipe, please visit our website at https://whats4chow.com/2022/09/01/pecks-anchovette-recipe-how-to-make-pecks-anchovette-at-home/
28 Comments
What being discontinued!!! That's a shocker and very sad. Thanks for putting this recipe together.
Jipeee! So happy to see a new video. This was my husband's all time favorite. Thank you so very much for sharing 💙🙏🇿🇦🇺🇸
Reason….. Blacks don't eat fishpaste.
These homemade recipies are not cost effective. With the price of anchovies, mackrell and sardines, there is about R200 worth of fish in there. That is equal to about 10 jars of Redro.
Hi there
Where are you located? Any possibility for orders – Krugersdorp area?
It is always a bummer when a beloved product is discontinued. I am not from SA, but I was looking up a few things to do with anchovies and read about Peck's. Being in the US, this will be a better option for me, though if I find some Peck's in an import gourmet shop, I'll definitely grab some. PS. you should start making and selling it, because tinned seafood is having a big moment right now, I have always loved it, but strike while the iron is hot
This is awesome, can't wait to try it. Thank you 🙏 Is this freezable? I don't get fishpaste cravings often but when I do (like today) they hit hard! Only learned the devistating news of its discontinuation today pause for a moment of silence , it's been comfy under my rock till now.
WOW WOW WOW…THE BEST!!!!! THANKS FOR SHARING…SO SIMPLE AND EASY, KEEP UP WITH THE RECIPES…FROM SOUTH AFRICA…AGAIN THANK YOU
Hi, I'm so blessed to find this recipe. Thank You. Please advise if the paste can be successfully frozen? 🙏
Can you leave the MSG out?
Thank you!
Pecks is available in Australia, imported from France! Not nearly as good. Your recipe is excellent.
Hi there, where do you get that Mackerel from? Which type do I get?
Thanks!!❤
Dankie maat, pioneer het my my wedwo weggevat, maar jy het wedwo terug gebring
THANKS VERY MUCH!!!! My cat and I will be trying this recipe very soon.
Just bring it back!
Definitely doing this!
Thank you!!!! Definitely going to try it
do the anchovies need to be cooked
I used to love that stuff before I went vegan 20 or so years ago.
Hi there everybody I live in East London and cannot find a supplier of PECKS FISHPASTE HERE can anybody help a store keeper told it has been discontinued thank you
Ok this is Amazing Tastes just the same Also i Froze it and it Froze perfectly after i mixed it all together and defrosted perfectly as well
Thank you for sharing this, I wondered why this was unavailable and only the insipid alternative remains here in Australia. When I lived in the Western Cape, this was a ritual with a loaf of fresh Sunday bread. Wonder why they’d quit offering a successful product, yet still bother to offer the watery replacement? I shall gather all things to make this now. 👍🏻
So I have now made this but changed up the recipe somewhat. I mean, what’s the point of receiving perfectly good advice if you only intend to follow it, eh? 100g anchovies, 2x 125gr tins of sardines in water, 2x 50gr Leggo’s tomato paste, Aromat, xanthan gum and rock salt. Oil from the anchovy jar was sufficient. Mixed with a stick-blender in a bowl and yielded 8x50ml jars plus half the original anchovy jar.
Triumphantly enjoying now on fresh Sunday bread cut into doorsteps – baie lekker! The tomato paste brings the colour to indistinguishable from the original but next time I’ll add garlic paste, maybe double the anchovies too. 👍🏻😁 Subscribed.
Ok, when you said it was virtually indistinguishable , I was skeptical, but after making it, I’m a believer! Thanks so much!
Thank you!!!
I've made this twice so far,….thumbs up stuff! I had found a website in Australia that it would've cost $36 USD to get 1.7 ounce(48 gram). This recipe makes 400 grams…, at that rate it would cost $300 for the equivalent and it cost me all of $11 (already had the MSG and Xanthum gum).