The small, salty fish known for its pungent flavor is frequently used as a culinary ingredient, particularly in Mediterranean cuisine. Examples include Caesar salad dressing, pasta puttanesca, and tapenade. It also serves as bait for larger fish.
Historically, these fish have been a significant food source, dating back to Roman times. Their preservation through salting and curing allowed for long-term storage and transport, making them a valuable commodity. Today, their distinct flavor adds a savory depth to various dishes and sauces, and they contribute to the umami profile of many recipes. Beyond their culinary use, they play a role in the ecosystem as a food source for larger marine life and are often used in commercial fishing as bait.