Anchovies have long been polarizing in culinary discussions, but new data confirms what many Oklahomans already suspected: these tiny, salty fish top the list as the most disliked food in Oklahoma. Their pungent flavor and strong aroma are enough to drive even the most adventurous eaters away.
According to a study by Zippia, which analyzed Google search trends to determine statewide food preferences, anchovies hold the honor (or dishonor) of being Oklahoma’s least favorite food. In fact, anchovies top the “most hated” list in 12 states nationwide, including Texas, Idaho, and Arkansas.
Why Anchovies Rank So Low
Anchovies are notorious for their powerful taste: intensely salty, fishy, and a bit metallic. These characteristics make them a divisive ingredient, especially when featured on pizzas or in Caesar salad dressings. The Google trends approach isn’t perfect—it identifies dislike by low recipe and ordering interest rather than negative mentions—but the result reinforces a widely held sentiment .
Anchovies vs. Other Hated Foods
Anchovies aren’t the only food Americans love to hate. According to Zippia, olives are despised in 13 states, making them the most commonly hated food overall in the U.S. Eggplants, beets, turkey bacon, and bologna also appear frequently among the most disliked foods across various states. Yet, none of these rival the strong aversion Oklahomans feel toward anchovies.
Regional Reflections: What This Says About Oklahoma
Oklahoma’s rich culinary identity centers largely on beef—think steak, barbecue, and comfort foods like chicken-fried steak and smoked bologna. In a state where hearty, land-based flavors are celebrated, the bold, briny profile of anchovies is almost anathema. The strong regional preference for meaty, robust, and savory dishes stands in stark contrast to the intense, umami-laden flavor anchored in anchovies.
Italians vs. Oklahomans: A Tale of Two Anchovies
In Italy—especially in coastal regions—anchovies are a beloved staple: they preserve dishes, liberally garnish pizzas, and enhance pasta sauces. Oklahoma, on the other hand, shows minimal culinary interest in anchovies, as evident from low search traffic for anchovy-based recipes . This illustrates a clear divide between traditional Mediterranean cuisine and midwestern food culture.
A Polarizing Topic: What Reddit Had to Say
Some push back emerges from online food communities. On Reddit, a user noted:
“I think most people who say they hate anchovies haven’t tried them at all, or at least not as adults. Olives and beets make me gag but anchovies on pizza is fantastic.”
This highlights that sometimes dislike stems from unfamiliarity more than genuine aversion. But for many Oklahomans, a strong negative reaction persists regardless.
A Tale of Taste: Personality, Exposure & Perception
Several factors shape this taste aversion:
- Early exposure: If anchovies weren’t a staple at home, they feel foreign and off-putting.
- Sensory impact: The crunchy fish and intense saltiness can “shock” the palate.
- Social conditioning: Labeling something “disgusting” creates a psychological barrier.
So when data shows Oklahomans searching least for anchovies, it reflects more than curiosity—it represents collective palate rejection.
How Anchovies Are Used (Where They Are Used)
Though many avoid anchovies, they play key roles in certain dishes:
- Pizza topping: Classic, yet polarizing.
- Caesar dressing: Anchovies add depth and umami.
- Tapenades and spreads: Common in Mediterranean cuisine.
- Preservation method: High salt content makes anchovies perfect for curing.
For those who appreciate strong flavors, anchovies are prized partners in bold dishes.
Flavor Chemistry: What Makes Anchovies Strong
Anchovies are rich in glutamates—natural flavor enhancers that contribute deep umami. This chemical richness can overpower milder ingredients, and when not balanced well, can overwhelm a dish.
Could Oklahoma’s Taste Evolve?
Culinary trends shift. As Oklahoma continues to embrace diverse cuisines—from gourmet pizzas to artisan salads—more palates may emerge that appreciate anchovies. Still, entrenched taste patterns are hard to break.
Even among people who enjoy anchovies, hesitancy remains because of their reputation as “strong,” “salty,” or “fishy.” But exposure, positive experiences, and high-quality preparation often help change minds.
Final Thoughts
Anchovies might be small, but their flavor punches well above their size—and in Oklahoma, that punch hasn’t gone down well. Whether rooted in regional tradition, sensory strong-arm tactics, or simply lack of exposure, anchovies have earned the “most hated” crown.
But not everyone’s reaction is permanent. With growing interest in regional and global cuisines, Oklahoma’s relationship with anchovies might yet evolve. Until then, you can count on golden-brown beef, smoky bologna, and fried okra to remain favorites—and anchovies, at the bottom of the list.
Have You Had Anchovies?
What’s your take? If you’ve experienced anchovies in Caesar salads, pizzas, or Mediterranean dishes, did they win you over—or reinforce the dislike? Share your story, and maybe help Oklahomans find a new taste to love.