Anchovy paste Puns

I'm sure my upstairs neighbours love me.

I’m trying to create a recipe that calls for anchovy paste. I don’t have any paste but I do have anchovy sauce. I’ve been searching online for the correct ratios but have found practically nothing.

Thank you for any info!

I’m looking for anchovy paste. Maybe a place that has an Italian deli section? Charlie’s Seafood has cans of anchovies but I want the paste. It keeps forever in the fridge.

I just made some Caesar dressing tonight and used it because I forgot to buy anchovy paste. It tasted indistinguishable from my normal dressing. This is huge for me since I usually don't have anchovy paste on hand, which makes it difficult to have homemade Caesar without planning ahead and going to the grocery. Fish sauce, on the other hand, I basically have a lifetime supply of after buying three bottles just to get a tablespoon each time for a recipe because I was at the grocery and couldn't remember if we still had the last bottle or not.

Proportions:

I've just done it once so my conversion could be suboptimal, but I used 2 tsp fish sauce as a substitute for the 2 rounded tsp paste that I normally use and it turned out good.

I always used anchovy in my cooking, and today decided to splurge on that fancy tube that has anchovy paste imported from Italy. I took one taste and I was shocked!

Its not that it was vastly superior to regular anchovy. The taste was marginally better. But as I tasted it I was immediately thrown back to childhood memories of being near the sea. Nothing too specific. Just being in the vicinity of a pier or playing in the sea.

But the anchovy wasn't even that salty! Yet for some reason, when I tasted it I got a feeling of "Sea" aura. Like I am smelling and tasting the sea or smth. Same thing happened when I tasted a legit PDO Grana Padano 1/8 wheel. I just thought of Italy.

Is there a name for this phenomenon? How can a tube of anchovy "contain" the sea without even being too salty?

I’m planning on making Ceaser dressing for the first time homemade...should I buy anchovies in paste or canned form? I do not plan on displaying an anchovy atop the salad.

If so, how much?

I'm tempted to dive in and just see what happens, but I thought someone could lend some insight and save my the possibility of trial & error disappointments.

I hate seafood. It's nasty, fishy, smelly. So I found this recipe for crispy smashed potatoes and they looked so fantastic. They mentioned using 2 anchovy filets just to give it an umami flavor, but uses other stuff and it doesn't come out tasting fishy.

Take a look. It looks so good it made me go but anchovy paste!!

https://www.bonappetit.com/recipe/crispy-smashed-potatoes-with-walnut-dressing

So I skipped the crispy part and just used a bag of steamable potatoes, smashed then and put the sauce on top.

Hating fish, I opted to use paste rather than filets. As I was cooking the sauce it smelled fishy. I was unsure I was even going to taste it. I was prepared to make a second dinner or order food.

It was fantastic! Had I tasted fish, I definitely wouldn't have liked it.

Now my problem is what else can I use this anchovy paste to make?

Actually Im stoned though and Im recovering from only being able to eat one meal a day so Im that kind of hungry. Maybe there’s something to that and getting over neophobia. Actually I know there is. Intermittent fasting and regular fasting proved that for me before I got super sick but started I eating so many foods I used to hate including seafood.

Edit: nope spit it out xD

I can find it online but it's like $10 shipping for a $3 product

I'm driving to Mexico, and I'm wondering if I can take a couple tubes of anchovy paste (both unopened, both in metal tubes, one is from Spain, the other Italy) in my luggage? Will unopened tubes be OK out of the fridge for 7 - 10 days? Thanks!