More and more dishes are being introduced into Mediterranean cuisine that are accompanied by edible seaweed, generally they are already presented dry and rehydrated to proceed to their consumption in rice dishes, salads, fish dishes and other preparations, apart from those that make up world famous sushi. And the sort that is normally used in Asia.

Outside the Mediterranean countries the anchovy is basically known, with its version in pot or in a can or in oil. Which comes from the fresh fish with the same name. This product is not really a preserve as it has a much lower shelf life than traditional preserves.