Anchovies
Anchovies are small, common salt-water forage fish. They are found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. When preserved by being gutted and salted in brine, matured, then packed in oil or salt, anchovies acquire a characteristic strong flavor.
In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac.
In Southeast Asian countries, anchovies are commonly dried, used to make fish stock, deep fried, fermented, or sundried. In North America, anchovies are often used as a pizza topping, as an optional ingredient in Caesar salad, and as a component of Worcestershire sauce.
Today they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available, as is anchovy essence.
Anchovies are a good source of vitamin A, calcium, potassium, and selenium. These nutrients are essential to maintaining good vision, healthy bones and teeth, and the immune system. Anchovies may also be beneficial to heart function and digestion, and may help prevent risk of cancer.
Source: www.wikipedia.org
Image by BrokenSphere from Wikimedia Commons (CC Attribution 3.0 Unported license)
Anchovies are small, common salt-water forage fish. They are found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. When preserved by being gutted and salted in brine, matured, then packed in oil or salt, anchovies acquire a characteristic strong flavor.
In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac.
In Southeast Asian countries, anchovies are commonly dried, used to mak..
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