Anchovies
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.
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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.
Processing them intensifies their umami or ‘savouriness.’ Used in moderation, they can enhance other dishes.
I've never tasted an anchovy. Or a sardine, for that matter. I should probably try both before I die. :)
ReplyDeleteBrave!!
DeleteI like anchovies in small amounts on a pizza, but haven't tried them in anything else. I don't like sardines, but I do like herrings. Smooshed, as my dad used to say, on toast.
ReplyDeleteI like sardines, but they don't like me! Oily fish is so good for us and anything on toast is welcome.
DeleteJust not a fan of the little fishes.
ReplyDeleteEach to their own, and no harm in that!
DeleteNope, not for me ... though I have had Caesar salads with anchovies in the dressing so as long as I don't have to see them ...
ReplyDeleteSeeing things can put one off. I used to enjoy cockles and winkles until I looked too closely one day. Never again!
DeleteWhile I don't like anchovies, I do like fish sauce, which is made mostly from anchovies, in some Asian food.
ReplyDeleteThe whole idea of fish sauce puts me off, which is daft, really. I do find fish very 'sticky.'
DeleteI don't eat meat but I do eat fish, eggs, cheese etc. So increasing the range of fishes I have cooked over the last 54 years of marriage has been more important than when I lived in the parental home. Thank you, anchovies and sardines.
ReplyDeleteAh, a fan!
DeleteJust looking properly at the jar makes one realise how labour intensive the process is... I love the intense flavour
ReplyDeleteIt is an extraordinary process and I suppose it cannot be mechanised, with all those tiny bones to be extracted.
DeleteI like anchovies but don't have them often as P dislikes them. On our recent holiday we were given a small tapa plate containing little anchovies curled around thin slices of gherkin on a skewer. Tasty!
ReplyDeleteSounds lovely! Were they cured or fresh?
DeleteFresh, and they were lovely.
DeleteWe eat a lot of fresh and tinned sardines but not many anchovies. They're usually from one of those glass jars. I love them. Salty and tasty
ReplyDeleteThey're certainly salty!
DeleteI am not a big pizza fan but if I do have pizza I like to have a few anchovies on top. Thank you for the information as my previous anchovy knowledge was severely lacking.
ReplyDeleteHahaha!
DeleteI have never tasted one and have only seen them on other peoples pizza. this is really interesting, glad you showed how they look. my dad loved sardines, so did mother and they used to have them on picnics while we traveled from Savannah to Kentucky. my brother and I are bologna sandwiches. neither of us cares for fish that taste fishy. ha ha.. we only like the white fish, like grouper and red snapper, snook and now talapia. thanks for the info, something I did not know
ReplyDeleteSome fish are fishier than others!
DeleteI like achovies but only in moderation! xxx
ReplyDeleteThat's the only way to have them!
DeleteApart from battered cod from a chip shop. I couldn't even fish to save my life.
ReplyDeleteMore of a meat man, then?
DeleteEat even. Sorry!
ReplyDeleteHa ha!
DeleteI’ve had anchovies in fish sauce and they do enhance flavor, but I would pass on eating them if I can see what they look like.
ReplyDeleteThere are many things we would forego if we studied them too closely!
DeleteI like anchovies on pizza and sometimes add them to casseroles for additional flavour, soooo salty though. Alison in Wales x
ReplyDeleteI suppose they're healthier than simply adding salt - oily fish protein.
DeleteThey're in so many old recipes but I've never used them. I imagine that they give depth of flavour and interest. It looks like the work involved pays off as everyone says that the flavour is so intense and recipes only ask for a small amount.
ReplyDeleteI use them very occasionally in dishes.
DeleteA long time ago, I used to think anchovies were a vegetable. Kind of like artichokes. LOL! Can't say I like anchovies, but I'm sure they have good health benefits.
ReplyDeleteI can understand the confusion! Once these ideas are embedded, it's difficult to remove them.
DeletePass
ReplyDeleteHa ha ha!
DeleteAnchovies are very healthy and can provide many benefits.
ReplyDeleteEddie enjoyed them along with sardines and mackerel which are also very healthy and nutritious.
My fish preference is salmon, nice with some cauliflower cheese :)
All the best Jan
I like mackerel fresh from the sea and cooked on board! Sardines keep reminding me I've eaten them, though I do like them, mashed with lemon and pepper on toast.
DeleteHi Janice - I love anchovies ... they spark up many a dish - cheers Hilary
ReplyDeleteI need to buy some more - we're out of them altogether!
DeleteThe photo of the jar of anchovies actually made my mouth water - I love them and use them a lot. As Hilary says, they can 'spark up' an otherwise rather bland dish.'
ReplyDeleteI think I should probably use them more!
ReplyDeleteOn half the pizza at our house.
ReplyDeleteThey seem to be a favourite for pizza.
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