Patum Peperium Anchovy Relish The Gentleman's Relish 71g

I've read perhaps 500 English mysteries and novels (not counting the classics), some of which have referred to "Gentleman's relish". I seem to be particularly susceptible to the mention of foods mentioned in books I read and often have to jump up and eat something I have just read aboutor put it on my grocery list. (I'm not a tea drinker, though.) I've traveled a lot in England (including a 1,000 mile solo bicycle trip in the British Isles) and have had roast beef and Yorkshire pudding, Ploughmen's lunches, Devon and Cornish cream teas, pickle-flavored crisps, full English breakfasts, Bakewell tarts, Cornish pasties, curries, black sausage, haggis, Stilton and a wide array of wonderful cheeses (try cheddar in Cheddar, England!) etc., but somehow have never come upon or had Gentleman's relish (is it only served in gentlemen's clubs?). So I ordered it from Amazon. Wow, it sure is anchovy-ish. I really like anchovies. When restaurants still served anchovies on Caesar salads, I always was the one who eagerly volunteered to take the anchovies from the salads of everyone who didn't like them. And - on the rare occasions when I see them on the menu - I often order an anchovy pizza (to the inevitable "Ewwww" from the server.) But you sure do have to like anchovies to like Gentleman's relish! It's very strong but very good. It's a small container but only a little bit is needed. My only disappointment is that the directions say that it will keep for six weeks when refrigerated and since there's no-one else to help me eat it (they all also say "ewwwww!), I won't be able to finish it. (How does one ever tell if anchovies are spoiled!) I think one is supposed to eat it on buttered toast. My grocery store has what it calls "English toasting bread" which isn't too bad, and I enjoy the paste on it.

This is *definitely* one of those acquired tastes. My dad ate it when I was a kid, and we thought it was vile. (It came in these wonderful ceramic pots in those days, not plastic.). But, if you spread it thinly on buttered toast, as you would Marmite, it really is wonderful. The spices (mace, clove, cardamom?) really give it an exotic fragrance that you wouldn't think would go with anchovies... but it does.Currently, I've been making my own and have come *close* to the taste of the original. But this is the real deal. Highly recommended.

If you grew up eating marmite or peck anchovette, as I did, you’ll know what to expect. It is saltier than I expected, but very good on hot buttered toast. Might also make a good compound butter! Not for everyone, that’s for sure.

Simply nothing like this ultra-savory spread. Good riddance to those who dislike anchovy.

I am reviewing this the same way as I reviewed the salmon version of it, because they are both absolutely horrible. I can't believe anybody would eat this. It is the fishiest, painfully saltiest thing i've ever tasted. It is so salty it's stings. We knew we were only supposed to try a tiny amount, so the amount I spread on a cracker was 1/4 the size of my pinky fingernail and paper thin, and it was still inedible. I realize there is such a thing as an acquired taste. But how anyone acquires a taste for a reeking fishy salt block, I'll never understand. I threw it away and regret spending so much on it.

My friends, and I, watched an old move with poachers relish mentioned. We wondered what it was and did some Google research. Lo and behold it is something that actually exists. We wondered what it tastes like and decided to buy this, as well as, Three other items, Anchovy Paste, Shrimp Paste, and Anchovy Relish. Each of us liked some and not others. So you just have to try them yourself. I felt the price was right for experimenting. I especially liked the shrimp past and mixed it with some sour cream and cream cheese and chives for spreading on crackers. So good!

By Amazon's guidelines, 3 stars is supposed to mean "it's okay". And so it is. I finished the container before writing this review, and it's not bad. I'm not sorry I tried it, and I'm not complaining about the cost for this tiny amount; after all, the price had to cover shipping from the UK to the US. But I don't think it will be worth it a second time.You do have to like anchovies and their extreme salty fishiness or fishy saltiness or you won't like this at all. I like anchovies on pizza, salads, and some sandwiches, use Thai fish sauce (basically liquid anchovies) on a variety of foods, and have tried other anchovy pastes. I tried the Gentleman's Relish on toast, with and without butter, on crackers, with and without cheese, and spread the last little bit on the bread I was using for a tuna salad sandwich. In all cases, it had approximately the taste I expected without really standing out in any way.The way you open the container is a bit counterintuitive; at least I've never seen a food container open this way. You have to peel off the long label that goes completely around the center and then the two halves just slip apart (not a screw fastener or a snap fit), with an internal seal covering the product. The label says to refrigerate after opening and use within four weeks. The container is rather nice looking; I cleaned it out and have it on my desk, holding a few small items like tacks and paper clips.