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I’ve been watching Sandwiches of History on YT lately, and noticing how much anchovy paste he goes through. I’m certain that 100 years ago, people were smoking so many cigarettes they had no sense of tastes except for the strongest concentrates.
Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don’t use a ton of it. It doesn’t necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example.