If you thought anchovies were niche toppings, think again—they’ve been officially labeled the most hated food in Kansas. According to a study of Google Search Trends, Kansas led the nation in its low engagement with anchovy-related searches, placing the tiny fish at the top of its “least favorite” food list.
Despite anchovies being celebrated in Mediterranean cuisine, their intense, salty flavor and pungent aroma seem to have offended the palates of Kansans. Whether on pizza or in Caesar dressing, anchovies are out, leaving room for debate about why this culinary classic provokes such distaste.
What Are Anchovies—And Why the Hate?
Anchovies are small, oily fish preserved in salt and oil, often salted or tinned. They’re prized for umami-rich flavor, but that same bite can be intense.
- Salty and pungent: Their strong, briny taste hits hard on the first bite. Many find it overpowering.
- Misunderstood role: Anchovies tend to be hidden ingredients—word of their presence often inspires a revolt.
- Texture aversion: Even when mashed, the texture can feel slimy or too assertive.
The culmination is a divisive ingredient: some chefs swear by their umami magic, while many Kansans would prefer to keep them at bay.
How Kansas Compares to the Nation
Anchovies aren’t just unpopular in Kansas. According to Zippia’s ranking of “most hated foods” by state:
- Anchovies dominated as the most detested item in 12 states, including Kansas, Arkansas, Idaho, Iowa, Michigan, Missouri, Nebraska, North Carolina, Ohio, Oklahoma, Texas, and Wisconsin.
- On a national scale, the most vilified foods were olives (13 states) and anchovies (12 states).
This rejection isn’t unique to Kansas—it reflects a broad national distaste that runs deep in the adult population.
Historical & Cultural Context
Several factors might explain why Kansas (and many other states) rejects anchovies:
- Family Food Habits: In the Midwest, anchovies are less a staple in home kitchens. Without early exposure, their flavor can feel alien.
- Western American Cuisine: Kansas cuisine more commonly features barbecue, steaks, steaks, hearty spreads—not briny fish.
- Topping Trends: The move toward pineapple or pepperoni on pizza further sidelines anchovies’ fleeting popularity from past decades.
- Preservation Associations: Salt-preserved fish may evoke images of canned ingredients rather than fresh, local produce.
The collective cultural experience in Kansas simply doesn’t include anchovies, making their presence all the more jarring.
Voices from Reddit
On Reddit’s r/mildlyinfuriating, users often weigh in on favorite food aversions—not specifically for Kansas but highlighting how common the anchovy hate is nationwide.
One user observed:
“I think most people who say they hate anchovies haven’t tried them at all, or at least not as adults.”
This suggests a possible mismatch: a bold flavor might initially repel, but open-minded tasting can turn skeptics into fans. That hasn’t happened yet in Kansas.
The Broader Landscape of Disliked Foods
While Kansas targets anchovies, other states have picked their own pariahs:
- Olives: Marked as most hated in 13 states—especially the bitter, briny varieties.
- Turkey bacon, eggplant, beets, sushi, carrots, bologna, well-done steak, pickles: Each hold the top spot in at least one state.
These distinctions illustrate how tastes and regional food history shape dislike. What’s despised in Kansas might be delicacy elsewhere.
What This Means for Kansas Food Scene
In Kansas communities:
- Restaurants likely shy away from anchovy-heavy offerings. Don’t expect Caesar salads heavily filleted or gourmet anchovy pizzas in local menus.
- Local purveyors see limited interest in preserving or selling anchovy products.
- Culinary identity leans toward comfort foods—barbecue, beef, pork. Anchovies sit outside that identity.
That said, Kansas’s broader food culture—a mix of Kansas City–style barbecue, farm-fresh corn, and traditional Midwestern fare—is robust and celebrated.
Could Anchovies Win Kansas Over?
Certainly not impossible:
- Culinary education might shift perspectives. Demonstrations in cooking classes or halal BBQ-heavy events could introduce anchovies with fresh context.
- Transitional applications, like anchovy butter or vinaigrettes, could soften the flavor profile.
- Craft pizza makers could experiment—less fishy, more balanced umami.
Ultimately, diversifying flavor experiences could chip away at the distaste—but it’s an uphill battle.
Celebrate Your Taste: Hate Anchovies? You’re Not Alone.
If you’re in Kansas and cringe at the thought of anchovies, rest assured: you’re in good company. You’re part of a collective that has firmly placed anchovies under “undesirables.”
And that’s okay. Food tastes are personal—and this ranking just reflects a shared regional sentiment. Whether you’re a Kansas native or a visitor, embracing local preferences is part of the experience. Maybe skip the anchovy pizza here—and savor the brisket instead.
Final Thoughts
- Kansas leads America in disliking anchovies, based on real Google behavior.
- Anchovies are broadly unpopular—12 states named them their top disliked food.
- Cultural patterns highlight how taste develops—and why some flavors remain niche.
- Food identity in Kansas thrives with barbecue, beef, and Midwestern staples—anchovies are outside that comfort zone.