Fresh Anchovy
Fresh Anchovy is higher risk. Keep portions small and occasional, especially during a flare. A typical 85 g serving has about 258 mg of purines, about 65% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
A typical serving is about 85 g, which delivers 258 mg of purines, or about 65% of a ~400 mg working daily target.
This food is very concentrated, so a small serving goes a long way; we don't suggest a larger amount.
Portion size is what matters most here, and it’s easy to misjudge by eye. A kitchen scale makes it simple.
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Why grade D
Higher risk. Keep portions small and occasional, especially during a flare.
Eating omega-3-rich fatty fish is associated with fewer recurrent gout flares, independent of purine intake; the benefit is from whole fish, not fish-oil supplements.
This benefit does not change the grade. Fresh Anchovy is still graded D on purine, so keep the portion small and occasional.
Per 100 g (for comparison)
Very high for gout (> 300 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
Eating fresh anchovy as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Make it safer
Reaching for Fresh Anchovy? These lower-risk picks scratch the same itch and grade better.
Other forms of anchovy
Different cuts, species, or preparations vary in purines. The most common form of "anchovy" is shown first below.
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