2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Anchovies / anchovy / is a small fish that belongs to the family Engraulidae. There are 144 species of anchovies that inhabit temperate waters. Anchovies are even more distinguished by their flattened head and large mouth. It has a flat and elongated body covered with deciduous scales, usually reaching sizes of two to thirty centimeters. It happens that some of the older representatives of the different species grow even more. The color of the back is greenish to blue. The belly is painted in silver.
The weight of different fish varies. On average, they weigh about twelve grams. They are found in the Atlantic Ocean, Indian Ocean, Pacific Ocean, Black Sea and Mediterranean Sea. Anchovies, along with salmon, trout, herring, sardines, bream and others belong to the so-called oily fish, which in addition to protein also contain a large amount of fat. Anchovies feed on plankton and newly hatched fish, feeding twice a morning and in the evening. Anchovies feed on a number of predatory fish. It is also attractive to some bird species, such as the California brown pelican. Fish of this species move in flocks.
Types of anchovies
As already mentioned, many are known worldwide types of anchovies. Among the most famous are California anchovies, Japanese anchovies and European anchovies. European anchovy (Engraulis encrasicolus) is found in Bulgaria. A dark blue tinge can be seen in her upper body. The belly of the fish is colored in silvery-white, whitish color. It reaches about fifteen centimeters. In some cases up to twenty. Its average weight is ten to twelve grams. Representatives of the European anchovy species live in passages. They can be seen in the coastal Black Sea areas. As anchovies generally do not tolerate low temperatures, this species moves to the coast of our southern neighbor Turkey in winter.
Another part of the fish goes to the area south of the island of Crete. After the water around our coast warmed up again in the spring months, representatives of Engraulis encrasicolus began to arrive. They reach sexual maturity when they reach the age of one year. Their reproduction begins in spring and ends in autumn. This usually happens in not very salty waters, whose temperature has reached at least eighteen degrees. European anchovies spawn about a hundred kilometers from the shore of the water source, usually near the surface of the water. Incubation of the caviar takes about forty hours. These fish live for about four years.
History of anchovies
The word anchovy itself is believed to have originated in the Mediterranean. However, it is not clear whether its roots should be sought in Italian or Portuguese and Spanish. However, sources show that in the first years of the seventeenth century the name was already used among the English. They resorted to consuming this type of fish when drinking alcoholic beverages. Anchovies attended the work of Shakespeare Henry IV.
From there it is clear that in the pub, in addition to alcoholic beverages, anchovies were also offered. Apart from Shakespeare, the fish is also mentioned by the physician T. Venus, who is known for talking about the negative effects of smoking. The doctor pays great attention to nutrients and the way they affect human health. He points to anchovy fish as a food product often used by passionate cup lovers, as well as by people who are about to enjoy it.
Anchovy composition
Anchovies are a source of a lot of useful substances. Among them are saturated fats, omega-3 fatty acids, proteins. The composition also contains sodium, potassium, vitamin E, vitamin B6, vitamin B12, calcium, iron, manganese, zinc, copper, phosphorus, thiamine, riboflavin and others.
Benefits of anchovies
Anchovies is a fish that contains many important ingredients for the human body. It provides our body with useful proteins and reduces the risk of cardiovascular problems, normalizes blood pressure. The valuable ingredients contained in anchovies also lower the levels of bad cholesterol. Eating anchovies at least once a week has a positive effect on bones and strengthens them. Eating delicious fish has a good effect on the muscles, so it should be present regularly in the menu and athletes.
Anchovy storage
The fish cannot be stored very well fresh, so it is advisable to preserve it. For this purpose, it is thoroughly cleaned of the head, entrails and gills, and then washed. In case there are scales, they are also removed. Some of the fish is placed in a bowl, covered with salt, and then more fish are placed on them. Finally, salt everything well and leave it like this (cover with a lid) for 48 hours. Then the salt is washed off and the fish is deboned. The cleaned meat is placed in a bowl together with vinegar for 24 hours. Rinse the remaining fish and cut into pieces. Sprinkle them with greens of your choice, vinegar and olive oil. Put the marinated meat in jars. They are kept in the refrigerator.
Anchovies in cooking
Anchovies have a characteristic seafood taste that feels very good. It is mostly preferred by passionate seafood lovers. Sprinkled with oil, lemon juice, onion, dill and pepper, it has become an iconic part of the cuisine of various cultures. In addition to marinating, these delicious fish can be eaten smoked, baked and fried. Anchovies are an indispensable part of salads, sandwiches, pizzas, soups, stews, pastas, risottos and more. Combines well with olives and sauces. When serving marinated anchovies, it is good to wash and dry them beforehand.
