Anchovy / Anchovies

Pronunciation : ann-choe-vee

Plural: Anchovies

anchovies
Food photo created by timolina – www.freepik.com

What is an Anchovy?

Sleek silver colored salty fish 8-10 cm long, extensively found in the areas around the Black Sea, Pacific Ocean, Atlantic Ocean and Mediterranean Sea. The delightful flavor in these fish do not last long once they are caught, and hence you may not find them sold fresh in the market, but they are filleted and salted, and packed in tins or jars to keep them preserved.

How to choose the best?

The best anchovy that you can find will be packed in salt or oil, especially olive oil.

How to use?

For salt packed product, if you are looking for a strong flavor then give a little shake to drop the excess salt, but if you want a delicate taste then put the anchovies in a sieve and wash off the salt and pat dry before using.

For oil packed product, you can directly use them. No preparation is required.

Anchovies have a very delicate taste and are used in a lot of dishes. You can use them in salads, or in pizza as topping. They are also used in preparation of putanesca sauce for pasta and as a flavor catalyst in grilled fish or lamb cuisines.

Where to store anchovies?

You must keep the tins or jars in a cool place and once opened try to consume as many as possible because anchovies get rotten quickly. If there are any leftovers then submerge them in oil and keep them in an airtight container inside the fridge and consume within 2 days.

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