Anchovies

 

Anchovies

Shoal of anchovies

Image courtesy Wikimedia Commons

Samuel Pepys (1633-1703) enjoyed anchovies (engraulidae) as a tasty dish accompanied by wine. Anchovies are small forage fish found in the Atlantic, Indian, and Pacific Oceans, as well as the Black Sea and the Mediterranean. They thrive in temperate waters.

They are considered one of the healthiest fish to eat as they have a high concentration of essential omega-3, so important for good health and brain development.

Image courtesy Wikimedia Commons

Forage fish are filter feeders, swimming with open mouths to feed on plankton and krill. They form huge shoals, which give (some of) them a measure of protection from their predators. They are an important food source for fish like shark, California halibut and yellowtail, as well as for marine mammals. Many sea birds feast on them and the brown pelicans and elegant terns of California need them in their diet so that they can breed successfully.

Anchovies are green and blue fish, smaller than sardines. 

Wikipedia says: 

“They range from 2 to 40 centimetres (1 to 15½ inches) in adult length, and their body shapes are variable with more slender fish in northern populations.“

Anchovies eaten fresh in Italy are called ‘alici’ and have a mild flavour. 

   When they are processed, they are first beheaded then packed in drums and covered with salt,which draws out the moisture, preserving them.  

The curing process can take anything from three to twelve months. 

Image courtesy Wikimedia Commons

After that, they are washed several times to remove excess salt and then dried. Following that, they are filleted by hand and packaged in oil in glass jars or tins.

Processing them intensifies their umami or ‘savouriness.’ Used in moderation, they can enhance other dishes.