I use a sauce as an ingredient for a marinade that has anchovy’s in it. The fish/anchovy component is around 1% of the sauce, and then the sauce is only one among a number of ingredients in the marinade.
I then use the marinade to prepare and cook meet. My question is if this is permissible due to the mixing/cooking of the meat with fish. I would really appreciate a response both for Ashkenazim and Sephardim, if there is a difference, as I would like to serve the dish to both, if permissible.
Thank you very much!
If is less than 1.67% of the sauce it is nullified by the rest of the sauce which is 60 times its amount, and may be used with meat.
Most Worchestshire Sauces have less than this amount of fish and may be used. However some do contain more and may not be used with meat. If there is any doubt the certifying agency on the sauce should be contacted for clarification.
This is true for Sefardim and Ashkenazim.
See SHulchan Aruch Y:D 116:2, and Pischei Tshuvah 3