Anchovies: silver of European cuisine. Anchovies - what is it and what do they eat with? What fish are anchovies made from?

"What's with the anchovies?" - about the same question another hostess asks herself, having stumbled upon an unfamiliar ingredient in some recipe. Indeed, the word seems to have been heard, but the product itself is far from familiar to everyone. In fact, anchovies are a fish that bears another, much more recognizable name for Russian hearing - anchovies. A not too distant relative of the herring, the anchovy is small in stature - no more than 20 centimeters from head to tail. It would seem, why fence a garden?

But this fish is remarkable in that, unlike larger marine counterparts, anchovy is usually used as ... seasoning.

Anchovy Magic

By itself, having a rather unpretentious taste, after salting in the form of anchovy fillet, it literally changes - the sharp, piquant, and at the same time recognizable aroma that anchovies give to dishes has made them a favorite ingredient in many cuisines. So, anchovies are used in the preparation of sauces - from the most ancient garum sauce, which was an ancient Roman counterpart, to more modern Worcestershire, they are added to salads (someone - in Caesar, which is good without anchovies, but they are more appropriate in other salads , such as), pastries, for snacks and main courses.

The magic of anchovy lies in the fact that it can completely dissolve in some dishes, completely disappearing from sight and leaving only taste. As you might think at first, anchovy does not have a fishy smell, so it can rather be compared with a spicy and salty seasoning. Actually, those anchovies that are sold in salt and those that rest in oil are salty - but if it’s better to shake it off, and in some cases, when you don’t need its excess, even wash it off, then it’s quite possible to find oil from under anchovies application by adding in small doses to dishes that you cook with anchovies.

And there are a lot of such dishes, here are just a few examples.

Cooking with anchovies

If you're making a salad dressing, pound anchovies in a blender or pound in a mortar and mortar with lemon juice or vinegar and dried herbs for a nice sauce that pairs equally well with meat ingredients, eggs, and croutons - about the same, by the way, you can prepare a marinade for meat that you plan to bake. For hot sauces and main dishes, add anchovies at the very beginning when you fry onions, garlic and other vegetables, and in a few minutes the anchovy fillet will dissolve without a trace.

Anchovies are also eaten in pure form or on sandwiches - they are especially good on porous bread fried to a golden crust. The Spanish region of Cantabria has succeeded in making anchovies more than others - from there, real giants by anchovy standards are transported all over Spain, which are very tasty on their own, but some chefs additionally marinate them with herbs, spices and even fruits.

Finally, everyone has seen olives stuffed with anchovies - these are sometimes sold in supermarkets next to the usual ones. But the anchovies themselves seem to be less common.

This raises a logical question - where to buy anchovies, and is it possible to replace them with something? The idea of ​​replacing anchovies with herring, although on the surface, has a significant flaw. Anchovies, as we have already found out, mainly owe their taste not to kinship with herring, but to a special pickling method, so such a replacement, or rather a substitution, is unlikely to have any culinary meaning.

Therefore, we go to a large supermarket - in some of them you can get hold of a coveted jar of anchovies, which are sold in oil or in salt. The main thing is to search properly, because anchovies, whatever one may say, are not an essential item, so usually the jars are not in the most visible place. Restaurant grocers are another option: if you have an Italian restaurant with one in mind, anchovies are sure to be there, and at a price affordable to mere mortals.

Although anchovies are not some kind of unique product of Provencal cuisine, it is simply impossible to imagine the local, and indeed the entire Mediterranean cuisine without them: they are eaten both fresh and marinated, salted and fried.

Anchovies are small fish, usually 10-13 cm long. 8 species of anchovies live in coastal seas around all continents (the Black Sea anchovy is called anchovies), and in terms of their mass they rank first among all fish. Anchovies are small, but wildly fatty - up to 25%, and this wonderful fat - feeding on plankton provides a high content of the now known omega-3 fatty acid.

Previously, of course, this was not known, but anchovies have occupied an important place in the Mediterranean diet since “time immemorial. It was salted anchovies that were the raw material for the preparation of the most popular garum sauce in the Roman Empire. It was made, apparently, in the manner of a southeastern fish sauce - a long fermentation of fish with salt. This process, as in aged parmesan-type cheeses, produces monosodium glutamate, a natural flavor enhancer. This explains the fact that salted anchovies are widely used - their addition at the beginning of cooking significantly enhances the natural taste of products, especially in all kinds of sauces.

Anchovy is a terrible predator! Watch your fingers :)

Why can't it be replaced?

Anchovies are relatives of herring fish. It is here that lies the cause of the most serious misunderstandings and fabulously monstrous heresy, which can be heard from even, it would seem, “thoughtful culinary specialists of domestic production.
Being relatives of anchovies, all herrings and sprats familiar in Russia have completely different taste, and are no substitute for each other, just like, say, zucchini and pumpkin.

But do not rush to replace them with the Black Sea salted anchovies available in Russia - the process of salting anchovies is dry and lasts several months. Coarse sea salt draws moisture out of the fish, making its "meat" dense, with a pronounced pink color. A fish that has matured for a year or two often seems to be “stuffed with large crystals of glutamate.

When frying, such a fish breaks up into tiny particles, dissolving in oil, giving it a spicy taste and aroma - believe me, you shouldn’t even do it with a sprat of spicy salting for the sake of trying - ruin the whole dish: instead of a piquant note, you will get a disgusting smell of fried herring.

Anchovy is a condiment. Sprat - snack!

After salting, anchovies can be milled and dipped in oil, although many chefs believe that it is better to take anchovies in salt, packed in jars "flat" rather than "standing" in oil - this way they are much easier to take out whole, which is important for many dishes, and the quality of the oil itself in many cases is not too high. In addition, anchovies in salt can be stored, probably, almost forever. If they are too salty, they are simply soaked for 10-15 minutes in water or milk, especially if they are served as an aperitif.

For some reason, in Russia, anchovies cost some monstrous money, turning from a simple seasoning into some kind of unthinkable delicacy, which is some kind of terrible mystery to me.

Fresh anchovies are fried in a variety of ways, baked in pies, marinated in vinegar or lemon juice. Without salted anchovies, various snacks are unthinkable - anchoades and tapenades, and many other dishes (for example, anchonades).

How to pickle anchovies at home?

If you have the opportunity to buy fresh anchovies or anchovies - congratulations! It's not hard to pick them up!

Tear off the heads of the fish, remove the intestines (sorry), sprinkle with coarse salt and leave for a day. During this time, the salt will draw out quite a lot of excess liquid for us. Then drain this brine, and put the fish in layers in a suitable vessel such as a jar with a wide neck, a bucket or a barrel, again sprinkling abundantly with sea salt, and put it under oppression in a cool dark place.

It is not necessary to fill the vessel to the end, but somewhere around 3/4 or 4/5 - so that the released brine does not spill out. Anchovies will be ready in about three months, but over time they will only get better. Nothing wrong with the process, right?

Lightly salted anchovies (step by step photo)

Wash the fish well.

Separate the heads and backbones from the fillets.

Ponytails can be left - for beauty.
Rinse the fillet again and dry it with paper towels or just let it drain well.
It shouldn't be in the water!

We put “carcasses” in a clean jar, cover with coarse sea salt and pour over with freshly squeezed lemon juice.
Everything! For a 500-gram jar, I need about a couple of tablespoons of salt and one lemon.
Made in the morning - in the evening they are yours. On rye toast with a misted glass - aaaaaaa.

Or, if “mannered as an aperitif appetizer, then so be it.

Here they are with sweet (I love such a contrasting combination) toast, onion jelly and chives.
Can you see how wonderful it is?

Anchovy (Engraulis)

Description

In the understanding of a Russian person, anchovy is a small salted fish in a plastic bag, traditionally used as a beer snack. However, it is far from always being just an appetizer and not necessarily so small.

Anchovies belong to the family of herring fish and grow up to 20 cm long. They are found in coastal marine and fresh waters of both hemispheres. There are about 15 types of anchovy fish: Japanese, Cape, Australian, Californian, etc. Our native and familiar, found in the fish department of any supermarket, is called European anchovy, or simply anchovy.

Properties

The taste of anchovies is very high. The meat is tender and juicy. One of the main values ​​of anchovies is the high degree of fat content of these fish. So, for 100 g of the edible part of anchovies, there are 14 g of fat and 25 g of protein. Like all seafood, anchovies contain vitamins, macro- and microelements in a fairly large amount. Especially a lot of phosphorus and iodine in them.

Anchovies are beneficial for the health of the nervous and digestive systems, skin and mucous membranes. Substances contained in anchovies regulate blood sugar levels and are antioxidants.

Application

The main use of anchovies in modern industry is, of course, the manufacture of salty, spicy products and canned food. However, anchovies can be eaten not only in salted, smoked or canned form, because it is an ordinary fish, although it has its own characteristics. It can be purchased fresh and cooked to your liking. For example, in the cuisines of different nations, anchovies are used fried, stewed with vegetables, and since their flesh is very tender, excellent meatballs are obtained from anchovies. Salted anchovies are used for sandwiches, put in salads.

In Italy, anchovies are a traditional pizza topping. In Spain, anchovy is fried and boiled, used to make sauces. In France, they prepare pisaldier - the famous one, seasoned with anchovy puree and olives. But in Peru and Chile, anchovy is not used for food. Fish meal is prepared from it for feeding livestock and fertilizing fields. Some species of anchovies are used as food for farmed fish and as bait for tuna fishing.

Interesting Facts

Commander Mikhail Illarionovich Kutuzov came up with a salad of veal, herring and anchovies and prepared such a delicacy for his guests. This salad has survived to this day and is widely distributed in restaurants, where it is served in painted ceramic salad bowls.

In ancient Rome, anchovies were an integral part of garum sauce. This sauce was prepared by fermenting small salted anchovies with aromatic herbs, salt, olive oil, pepper and wine. Throughout the empire, the sauce was distributed in small amphoras, and in some regions it completely replaced salt. The preparation of sauce in the cities was forbidden due to the spread of an intense fishy smell. A similar garum recipe is used today in Vietnam and Thailand.

Calorie and nutritional value of anchovy

Anchovy calories - 135 kcal.

Anchovy nutritional value: proteins - 20.1 g, fats - 6.1 g, carbohydrates - 0 g.

Very often, consumers, having heard the word "anchovy", consider this fish exotic and inaccessible. In fact, it is available to almost everyone. After all, everyone knows anchovies and sprats, but they are not even aware of the fact that they can also be called anchovies to some extent. Anchovy is a type of sea fish that belong to herring and are found in salt water in the thickness of the seas or oceans.

Although this fish is small in size and cannot be called a delicacy, like, for example, salmon, it is no less useful. It can provide our body with essential fatty acids, proteins and other useful and nutritious substances.

What are anchovies and what do they look like?

Anchovies include the numerous genus Anchovies, a pelagic marine small fish from the herring family. They do not like to live in coastal sea depths, but prefer places away from the coast. True, they choose areas with water temperatures from 6 to 22 degrees.

In general terms, they look like small elongated fish, gathering in flocks, which move in huge shoals. Each individual has blue-black (or gray-blue) scales, silvery sides and the presence (only in the known anchovy) of lateral dark stripes. The anchovy has a flattened head and a disproportionately large mouth. The size of one fish does not exceed the length of 10 - 20 centimeters.

Often, its habitats are the salt waters of the Atlantic, Pacific and Indian oceans and adjacent seas. As a result, anchovies are caught in large numbers almost anywhere there is sea.

According to biologists, there are about a hundred species of this fish. The maximum lifespan of a fish is four years. In fact, the well-known anchovy is the well-known anchovy, which is known in cooking as the European anchovy.

All other varieties acquire their names (Black Sea, Caspian, Capri, Japanese, Californian, Australian anchovies) depending on the place of catch and do not differ in anything special.

Anchovies composition and useful properties

Like any fish that lives in salt water, anchovy has a significant chemical composition, which contains:

The total calorie content of the product per 100 grams is approximately 135 kilocalories.

The percentage of food energy value is 59/40/0%.

The main advantage of this small fish is omega-3 fatty acids, which reduce inflammation and reduce the risk of developing cardiovascular diseases. The use of such fish once, twice a week reduces the risk of death from these diseases, as established by scientists, by 36 percent. In addition, anchovies are among the fish with the lowest mercury content. You can imagine that just 20 grams of fresh anchovies contains 19 percent for men and 27 percent for women of the daily requirement of omega-3s.

The same amount of fish contains 2% magnesium, 3% calcium and 5% phosphorus. All three of these minerals are essential for the growth and maintenance of bone health. Calcium and phosphorus are the main building material for hydroxyapatite bone tissue.

In addition to being involved in maintaining bone health, magnesium and calcium are also essential for the cardiovascular system. Calcium stimulates the contraction of the heart muscle and blood vessels, while magnesium stimulates relaxation. Both of them support heart rate and regulate blood pressure.

It is worth dwelling on vitamins. The same serving of anchovies provides our body with 19 percent of the daily value of niacin, 4 percent of vitamin B12 and 2 percent of vitamin B6. Vitamins B12 and B6 are important for the heart, and niacin (vitamin B3) reduces cholesterol and triglycerides and the risk of premature death from a heart attack, the development of atherosclerosis.

In addition, anchovies are a rich source of iron. 20 grams of fresh fish can provide 12 percent of the daily value of this mineral for men and 5 percent for women. Iron is needed not only for the production of hemoglobin, but also helps the body cope with bacteria and for the production of cellular energy.

They are a good source of selenium, a trace mineral important for healthy skin and normal growth. This mineral, which our body needs very little, is an antioxidant and helps fight free radicals.

According to doctors and nutritionists, everyone should include oily fish in their menu at least once a week. And people suffering from heart disease - three, four times.

Anchovies benefits for the body

Despite its small size, anchovy is able to bring considerable benefits to the human body. Based on the foregoing, the introduction of such a fish in the diet will help:

• Adjust the heart rate;
• Strengthen the heart muscle;
• Reduce the level of "bad" cholesterol in the blood;
• Remove toxic substances from the body;
• Improve the condition of mucous membranes and skin;
• Strengthen the skeletal system in general and tooth enamel in particular;
• Reduce excess weight (because often anchovies are included in the diet);
• Prevent the effects of osteoporosis;
• Maintain and improve visual acuity;
• Normalize the functioning of the thyroid gland in case of its dysfunction caused by iodine deficiency;
• Normalize the functioning of the nervous system.

And in general, a delicious dish with the addition of anchovies can improve your mood.

Anchovies use in cooking

The use of anchovies, based on the composition and properties and the benefits that they can bring, is undeniable. Otherwise, this small fish would not have found such a wide application in cooking. Most often we can buy them in canned form. No one will dispute that it is preferable to use fresh fish, but not all of us live near the sea.

Most types of fish that can be classified as anchovies can be bought frozen. They are used in salads, sandwiches. This fish is added to cakes and pizza.

But it is also fried, stewed, salted, pickled, dried. Made fillets are most appreciated by gourmets and are added to a variety of salads. In addition, a semi-finished product can be prepared from it (the fillet is fried in a batter of breadcrumbs).

What to substitute for anchovies

Many in the recipe, the word "anchovies" baffles. If the question arises of how to replace anchovies, then you should not be surprised when it is proposed to choose the usual sprat instead of this ingredient (after all, it is also, to some extent, a small representative of herring).

If the aesthetic appearance of the dish is not the main thing, but it is more important to convey the taste, some chefs suggest using Vietnamese or Thai fish sauce. In extreme cases, ordinary herring will also do, but, of course, it will not convey the special taste that anchovies acquire when salted.

What else can you substitute for anchovies? Since they belong to the herring family, any fish from this family is suitable for replacement. These include sprat, anchovy, tyulka, sprats, sardines, herring. Confusion in the minds of the consumer sometimes arises due to a different approach to the classification of this type of fish by the manufacturer and ichthyologists. All of them belong to the same family, but may look different visually. And it's just a matter of taste.

Today, under the name "anchovy", producers can sell herring, small herring or sardines.

So, you can safely replace them in culinary recipes only with these types of fish, which are quite available in any store.

Anchovies harm

Anchovies do not bring much harm to humans. The only thing is that they are completely contraindicated for people with individual intolerance to seafood.

But with extreme caution, the consumption of anchovies should be treated by those who have allergic reactions to iodine.

Anchovies are very salty fish and are sold mostly salted or canned with a high fat content. Rinse them well before eating.

It is better for hypertensive patients to use fresh fish so that excess salt does not provoke an increase in blood pressure. Or soak before drinking to remove excess salt.

How to select and store anchovies

In order not to harm the body when consuming small fish, it is very important to choose a quality product.

Therefore, it is worth paying attention to

The integrity of the fish;

No damage to them

Surface (it should be clean, shiny, only a small amount of mucus is allowed);

Scales (it always fits snugly to the pulp);

Eyes (often clouding is not observed in them);

The degree of elasticity of the fish body (from pressing there should be no traces).

It is necessary to store for four days in an airtight container (preferably in glass) in a refrigerator.

Anchovy is the best fish watch the video and learn more about this fish

The attitude towards anchovies in the culinary traditions of Russians is far from unambiguous. Some people believe that this is an exotic delicacy of unknown origin, others disparagingly speak of them, putting them on a par with an ordinary sprat or sprat. About what it is and what they eat with, and will be discussed in this article.

In fact, anchovy is a more understandable anchovy for Russians. This fish is distantly related to the herring, and the size of the largest specimens reaches no more than 20 cm. It is noteworthy that anchovy, unlike other fish, is used as a seasoning. Its taste is not at all attractive until the moment of salting. In the process of salting, the taste of the fish is transformed, and it acquires sharpness, piquancy and a bright aroma.

Where do anchovies come from?

It is believed that the birthplace of real anchovies is the coastal zone of the Mediterranean Sea in southern Europe. When preserving them, oil is most often used. As a result, the taste of fish resembles sprats and sprats. This circumstance should be taken into account if there is a desire to replace the anchovies in the dish with one of these fish, as this may lead to a deterioration in the taste of the dish or to change it beyond recognition.

Anchovies around the world

France

For quite a long time, salted anchovies were an invariable attribute of Provencal cuisine. The situation changed at the end of the 16th century, when they began to be used throughout France. Their value lies in the amount of salt, which emphasizes the natural taste of the product and at the same time adds piquancy. In this case, the main condition for the use of seasonings must be observed - moderation. In one of the cookbooks written by the French culinary specialist Pierre de Lune, it is said that one anchovy is enough when preparing seasonings.

Anchovies are consumed not only in salted form or canned in oil. Freshly caught anchovies are sold in abundance in Spanish, Italian and French markets. The fish has a white and tender flesh, which acquires a delicious taste with any method of preparation. And there are many of them.

Enthusiasm for anchovies has not waned in the 18th century among the French. The number of sauces using this small fish is so large that it cannot be counted. For example, the hallmark of Provence is anchovy oil and the famous anchoyad seasoning. Tapenade is world famous - a pasty sauce with a complex composition, in which anchovies play a leading role. It is served with wine toast and is also used as a seasoning for a variety of dishes, including raw vegetables and fish with a strong smell. Sea bream or with tapenade sauce is very popular.

England

The inhabitants of the Mediterranean countries are not alone in their love for anchovies. In England, they are very warmly treated, and there are even mentions in Shakespeare's immortal play "Henry IV", which was written in 1597. The world-famous Worcestershire sauce is an invention of the British. The history of its appearance begins in 1837, when the recipe for Indian sauce was brought to Worcestershire by the English governor.

An influential person asked the local pharmacist to prepare it, but the result was so far from the original that they did not even eat it. This unsuccessful culinary experience was forgotten, and the sauce was removed far away - in the basement. Years passed when it was found while cleaning the premises. One of the servants dared to try the “seasoned” sauce and was pleasantly surprised: the taste of the seasoning turned out to be amazing. As it turned out later, this became possible due to the presence of anchovies in the recipe.

Italy

The biggest anchovy lovers are the Italians, who use this small fish wherever possible. The famous Four Seasons or Andrea pizzas lose their original flavor if they don't have anchovies. Easter celebrations are unthinkable without young lamb cooked with anchovies and rosemary.

Pious Italians celebrate the Assumption of the Virgin by serving Vitello tonnato on the table. The dish is prepared from cold fried veal with fish sauce. Calabrian caviar, also called poor man's caviar, is made by turning anchovies with pepper into a paste. Venetian culinary specialists came up with the Peverada sauce, which is used in the preparation of a variety of poultry and consists of anchovies and peppers. Not to mention the original spaghetti from Campania, served with a wonderful Puttanesca sauce.

Spain

The Spaniards also use silverfish in their cuisine no less actively. They make wonderful anchovy pies, sautéed anchovies or marinated in olive oil with an excellent appetizer.

Sweden

If we move to the north of Europe, we will see that the Swedes are big fans of anchovies. Jonson's Temptation is a classic of Swedish cuisine. Its recipe involves layering fried potatoes, anchovies and sautéed onions.

Lubricate each layer with mayonnaise, sour cream, cream or melted butter. It is curious that the name of the dish has cinematic roots - this was the name of the extremely popular film in Sweden in 1928. The art of cooking anchovies is well mastered in Norway. Suffice it to recall that they were part of the lunch menu, which was served last on the infamous Titanic ...

America

Anchovies are also loved by the inhabitants of the New World. A traditional snack is sandwiches with this fish or pasta made from it. It is this concept that is embedded in the word canapé in English. The presence of anchovies to this day is a cause for controversy, since the author of the dish did not allow their presence. However, despite Caesar Cardini's objections, anchovies in a salad are recognized as a traditional salad ingredient.

Anchovy in Russian cuisine

Anchovy has not taken root in Russian cuisine, but this does not mean that it was not known at all. Before the revolutionary events of 1917, the fish was widely used, but as a component of dishes of foreign origin, which were loved in Russia. In the Soviet period of the history of Russia, anchovy was forgotten, as, indeed, a number of other products. Only recently, silver fish is gaining popularity among the population, which significantly expands the horizons of culinary possibilities.

Useful video about anchovies