Anchovy (food)

Anchovy (food)

The anchovy is a small, common salt-water forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian, and Pacific Oceans, and in the Black Sea and the Mediterranean Sea.

Culinary uses

Anchovies are a popular food worldwide. They are used in a variety of dishes and styles of cooking, and are a central ingredient in the Mediterranean diet. Anchovies are a rich source of omega-3 fatty acids, which are beneficial for heart health.

Salted anchovies

Salted anchovies are a staple in many Mediterranean cuisines. They are typically filleted, salt-cured, and canned in oil. These anchovies can be used in a variety of dishes, such as Caesar salad, pizza, and tapenade.

Anchovy paste

Anchovy paste is made from ground anchovies, vinegar, and spices. It is commonly used as a condiment and as a base for sauces, such as Bagna càuda and Remoulade.

Anchovy sauce

Anchovy sauce, also known as Garum, was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium.

Nutrition

Anchovies are a good source of essential nutrients, including protein, vitamin D, and calcium. They are also high in sodium due to the salt-curing process.

Environmental impact

Anchovy populations are affected by overfishing, which can have significant impacts on marine ecosystems. Sustainable fishing practices are crucial for maintaining healthy anchovy stocks and the overall health of the ocean.

See also

• List of fish used as food
• Fish processing
• Fish sauce
• Fish as food