Anchovies

Chefs and home cooks around the world just love anchovies. Why? Their awesome, briny flavor and extraordinary versatility of course. Anchovies don't just adorn pizzas, salads, and sandwiches, you can enjoy them in sauces, rubs, dressings, and dips!

The undisputed protagonist of the Blue Fish, rich in omega3, alacce and the anchovy are often confused but they are the same product.  In scientific jargon Engraulis Encrasicolus is a bony fish dating back to the Engraulidae family. The species is widespread in the eastern Atlantic Ocean, between Norway and South Africa. It appears to be present and common also in the Mediterranean, Black Sea and Azov seas. Some specimens have been captured in the Suez Canal.

The confusion that we make every day is to associate to the anchovy or alacce (in dialectal forms) examples such as the alacce or the sardines, which are part of two distinct and separate families.

The color is silvery on the sides and whitish on the belly, the back is green blue in the living individuals that turns dark blue on the dead ones. On the sides of the living specimens, especially of small size, a silver band is often present above which a darker delineation can be glimpsed. 

Anchovies are abundant in Our Seas, but also with an appropriate note. light source positioned near an 'end of' boat. In the Mediterranean area the most productive reservoir is the Adriatic Sea with 80% of the Italian product. The minimum size for marketing is 9 cm in the EU.        

The nutritional values of Anchovies are reported through the site values-alimenti.com  

                         IN THE KITCHEN : IN THE KITCHEN

SEASON : yearly

PRODUCTION : Mediterranean Sea, Eastern Atlantic Ocean, Norway, South Africa.

KITCHEN APPLICATION:

The anchovies have major roles in Venetian recipes such as "anchovies in sour" or The anchovies in Carpione style "are part of the great marinated fish consumption, or raw, is suitable for under oil conservation, and under excellent salt even in a quicly fry.

The process is to the temperature of -20C for 24H, the process is different if we cook our fish the minumun timing are 15 minutes at 60 ° C)

 STORAGE:

The anchovy is eaten fresh after cooking or after slaughter, can be subjected toprocesses such as conservations in oil, salted, or marinated, salted and in oil, you get a few weeks for natural products .

PRICE TO KG : in medium-sized markets, they range from 5-6 € per kg