The 6 Best Anchovies
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The anchovy belongs to the hering-like fish and is a saltwater fish. At the side the slender body is flattened and where the back is dark blue-green, it gradually changes into silver towards the belly. No side line is seen and therefore there is the silvery shiny longitudinal band, which runs along the flanks. In general, anchovies can grow up to twenty centimetres. Anchovies are distinguished into geographical breeds and are found in the Sea of Azov, the Black Sea, the Mediterranean Sea and the North Atlantic from Norway to West Africa. There are important fishing areas off the coasts of Italy, Spain and Portugal. Anchovies are often processed into canned food. Very well known are anchovies, which have been soaked in oil or salt and are then traded as anchovies. Very often anchovy rings or anchovy paste are made from these. In anchovies, the meat has a very intense flavour, which becomes a delicacy when fried.
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Drugstore articles: Anchovies Video Guide
Anchovies usually grow to a maximum length of 15 centimetres, in cross-section they are rather oval and the mouth is very pointed. The anchovies feed predominantly on plankton. They are caught usually in the Mediterranean and this mainly with Ringwadennetzen. To a lesser extent, they are also caught with bottom-set and trawl nets. Swarms are often lured to the surface of the water and this with lamps and then they go to the fishermen in the net. The meat is relatively dark when raw and therefore anchovies belong to the so-called blue fish. Compared to sardines in meat, anchovies are softer, juicier and fatter. Anchovies are often fried, grilled or fried. The salting of anchovy fillets is also a tradition in Italy. It is preserved and cooked by fermentation, with the quality and taste constantly improving during storage. According to the EU regulation, anchovies must always be frozen before further processing to ensure that the pests are safely killed. Many fish lovers shy away from the work of filleting and gutting. Also the small fish should always be excluded for the preparation, because there are also here a few parts which are not edible. The anchovies are real aroma dispensers and just a few fish are enough to give the dishes a special finesse. In general, the anchovy is called the little sister of the sardine and there are soft-streamed fins, the symmetrically forked caudal fin and only one dorsal fin. Wide spawning-hikes are undertaken by the types of the family and some rise also in rivers. They are rather rare in the North Sea and also occur in the Black Sea, the Mediterranean Sea and the Moroccan Atlantic coast. They are fished with open water nets, purse seines and drift nets and they often occur in large swarms. The fish have a clearly subordinate mouth and the back is dark. Just a few spicy fish are enough to give tomato sauces, salads or green sauces a special finesse. There are anchovy fillets in the pickled salt and also in oil. In salt the anchovies have a much more intense taste. Anchovies in oil generally only need to be drained.
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