Anchovies: the silver of European cuisine. Anchovies - what are they: getting to know the exotic seafood Anchovies application

Anchovies(lat. Engraulis) - a genus of pelagic marine fish from the anchovy family ( Engraulidae).

Classification

The anchovy genus includes 8 very closely related species that inhabit the coastal temperate waters of both hemispheres:

• European anchovy, or anchovy, ( Engraulis encrasicolus);
• Japanese anchovy ( Engraulis japonicus);
• cape anchovy ( Engraulis capensis listen)) lives in the Atlantic waters of South Africa;
• Australian anchovy ( Engraulis australis) - along the southern coasts of Australia and New Zealand;
• California anchovy ( Engraulis mordax),
• Peruvian anchovy ( Engraulis ringens),
• silver anchovy ( Engraulis eurystole) - along the east coast of the United States,
• Argentinean anchovy ( Engraulis anchoita).

All anchovies live at some distance from the coast, never entering the open ocean; found at water temperatures from 6 to 22 °C. They perform daily (vertical) and seasonal migrations. The maximum length of anchovies does not exceed 20 cm, but the number of these schooling fish is very large. In terms of the total mass of all individuals, they occupy first place among fish, and in terms of the number of copies they are second only to some small deep-sea fish, in particular Cyclothone. All anchovies are planktivores and play an important role in marine food chains, in turn serving as food for predatory fish, dolphins, squid and seabirds. Fertility - 20-30 thousand eggs.

Fishing

Anchovies are one of the most important groups of commercial fish. In - gg. their annual catch reached 12-14 million tons, of which 11-13 million tons were Peruvian anchovies. In the 1980s Due to overfishing and unfavorable climate change, stocks of this species decreased, but by the 1990s. have almost recovered to their previous volume. European and Japanese anchovies also play a significant role in the fishery. Tropical species are of only local commercial importance. Anchovies are caught mainly with purse seines.

The value of anchovies as a fishery object is largely determined by the high fat content of these fish. Thus, Azov anchovy in the fall after the end of feeding contains 23-28% fat. The taste qualities of these fish are very high. Even in ancient times, Mediterranean anchovies were highly valued in salted form and for making garum sauce; In Japan and Korea, anchovies are traditionally eaten. However, anchovies are not eaten everywhere. Almost all of the Peruvian anchovy catch, for example, is used to make fishmeal to feed livestock and fertilize fields. Many tropical anchovies, as well as Japanese and Californian anchovies, are used as food for farmed fish species and as bait for the tuna fishery.

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Links

• // Encyclopedic Dictionary of Brockhaus and Efron: in 86 volumes (82 volumes and 4 additional). - St. Petersburg. , 1890-1907.

Excerpt characterizing Anchovies

- What... what have they brought us to! - Kutuzov suddenly said in an excited voice, obviously having clearly imagined, from the story of Prince Andrei, the situation in which Russia was. “Give me time, give me time,” he added with an angry expression on his face and, obviously not wanting to continue this conversation that worried him, said: “I called you to keep you with me.”
“I thank your lordship,” answered Prince Andrey, “but I’m afraid that I’m no longer fit for headquarters,” he said with a smile, which Kutuzov noticed. Kutuzov looked at him questioningly. “And most importantly,” added Prince Andrei, “I got used to the regiment, fell in love with the officers, and the people, it seems, loved me.” I would be sorry to leave the regiment. If I refuse the honor of being with you, then believe me...
An intelligent, kind and at the same time subtly mocking expression shone on Kutuzov’s plump face. He interrupted Bolkonsky:
– I’m sorry, I would need you; but you're right, you're right. This is not where we need people. There are always many advisers, but no people. The regiments wouldn’t be the same if all the advisers served there in regiments like you. “I remember you from Austerlitz... I remember, I remember, I remember you with the banner,” said Kutuzov, and a joyful color rushed into Prince Andrei’s face at this memory. Kutuzov pulled him by the hand, offering him his cheek, and again Prince Andrei saw tears in the old man’s eyes. Although Prince Andrei knew that Kutuzov was weak to tears and that he was now especially caressing him and feeling sorry for him out of a desire to show sympathy for his loss, Prince Andrei was both joyful and flattered by this memory of Austerlitz.
- Go your way with God. I know your path is a path of honor. – He paused. “I felt sorry for you in Bukarest: I should have sent you.” - And, changing the conversation, Kutuzov began to talk about the Turkish war and the concluded peace. “Yes, they reproached me a lot,” said Kutuzov, “both for the war and for the peace... but everything came on time.” Tout vient a point a celui qui sait attendre. [Everything comes on time for those who know how to wait.] And there were no fewer advisers there than here... - he continued, returning to the advisers who, apparently, were keeping him busy. - Oh, advisers, advisers! - he said. If we had listened to everyone, we would not have concluded peace there, in Turkey, and we would not have ended the war. Everything is quick, but quick things take a long time. If Kamensky had not died, he would have disappeared. He stormed the fortress with thirty thousand. Taking a fortress is not difficult, but winning a campaign is difficult. And for this you don’t need to storm and attack, but you need patience and time. Kamensky sent soldiers to Rushchuk, and I sent them alone (patience and time) and took more fortresses than Kamensky, and forced the Turks to eat horse meat. – He shook his head. - And the French will be there too! “Believe my word,” said Kutuzov, inspired, hitting himself on the chest, “they will eat my horse meat!” “And again his eyes began to blur with tears.
- However, before the battle will have to be accepted? - said Prince Andrei.
- It will have to be, if everyone wants it, there is nothing to do... But, my dear: there is nothing stronger than those two warriors, patience and time; they will do everything, but the advisers n "entendent pas de cette oreille, voila le mal. [They don’t hear with this ear - that’s what’s bad.] Some want, others don’t want. What to do? - he asked, apparently expecting an answer. “Yes, what do you tell me to do?” he repeated, and his eyes sparkled with a deep, intelligent expression. “I’ll tell you what to do,” he said, since Prince Andrei still did not answer. “I’ll tell you what to do and what am I doing. Dans le doute, mon cher,” he paused, “abstiens toi, [In doubt, my dear, refrain.],” he said with emphasis.

“What kind of anchovies?” — this is roughly the question some housewife asks herself when she comes across an unfamiliar ingredient in a recipe. Indeed, the word seems to have been heard, but not everyone is familiar with the product itself. In fact, anchovies are a fish that has another name, much more recognizable to Russian ears - anchovy. Not a very distant relative of the herring, the anchovy is small in stature - no more than 20 centimeters from head to tail. It would seem, why bother with a garden?

But this fish is notable for the fact that, unlike its larger marine counterparts, anchovy is usually used as... a seasoning.

The magic of anchovy

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

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

And there are a great many such dishes, here are just a few examples.

Cooking with anchovies

If you are preparing a salad dressing, puree the anchovies in a blender or mortar with the addition of lemon juice or vinegar and dried herbs, and you will get a nice sauce that goes equally well with meat ingredients, eggs, and croutons - By the way, you can also 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 within a few minutes the anchovy fillets will dissolve without a trace.

Anchovies are eaten pure or on sandwiches - they are especially good on porous bread fried until golden brown. The Spanish region of Cantabria has been more successful in the production of anchovies than others - from there, real giants by anchovy standards are transported throughout Spain, which are very tasty in themselves, 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 regular 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 it is on the surface, has a significant flaw. Anchovies, as we have already found out, owe their taste mainly not to their relationship with herring, but to a special salting method, so it is unlikely that such a replacement, or rather substitution, will have any culinary meaning.

Therefore, we go to a large supermarket - in some of them you can get hold of a treasured jar of anchovies, which are sold in oil or salt. The main thing is to look properly, because anchovies, whatever one may say, are not an essential item, so usually the jars are not in the most visible place. Another option is grocery stores that are attached to restaurants: if you have an Italian restaurant in mind with such a store, they will probably have anchovies there, and at a price affordable for ordinary mortals.

Anchovies, what are they? Surely you, too, asked yourself a similar question when you decided to cook something new, and there was such a “foreign” ingredient. And the word seems to be well known, heard somewhere, but what this product is is not very clear.

How do ordinary Russian buyers feel about anchovies? Opinions are mixed, some believe that it is a delicacy and exotic, for others it is a simple and unremarkable salty fish, packaged in a bag and intended as a snack for beer. But no one knows what the real taste of the fish is, what culinary delights can be prepared from it. Let's figure out what they are, anchovies, and what they are eaten with, in detail in this article.

What are anchovies?

And in fact, the fish has another name, it is more common and recognizable, of course, it is anchovy, or European anchovy. When fresh, the fish has a so-so taste, nothing supernatural, but after salting, the anchovy changes for the better, it develops piquant, spicy notes, an identifiable aroma, which gives the food uniqueness, which is why it is a favorite component in many world cuisines.

The fish is simply and quickly processed into canned food, which is beneficial for long-distance transport. The taste qualities are preserved for two years; it is during this period of time that anchovies are suitable for consumption.

Anchovies are the most popular for making sauces, they are included in salads, they are often a favorite component of Caesar, in baked goods, and main dishes. Surely, everyone has seen olives with the addition of anchovies on supermarket shelves, but you rarely see the fish itself on sale.

How do they look

A close relative of the herring, it has a silvery color, with a greenish-black stripe visible along the ridge. The fish itself, however, is not very large in size, only about twenty centimeters from head to tail, it would seem, well, what could be interesting about it? Anchovies differ from their larger marine relatives in that they are used as a seasoning.

The fish's head is flattened on the sides, its mouth is huge. A special distinguishing feature: the mouth is located far behind the eyes, so the mouth opens very wide.

A fish can develop considerable speed in a short time, this is due to the fact that it has highly developed fins and an elastic physique. It is curious that when a threat approaches, the anchovy quickly swims to the side, developing instantaneous speed.

In which seas are anchovies found?

It has been established that the true European anchovy is found in the coastal zone of the Mediterranean, Black and Azov Seas, and prefers to live at depth. The life period is 4 years, reproduction is rapid.

Fish is most often preserved using oil; the taste is similar to sprat and sprats. You need to pay attention to this nuance if you want to replace the anchovy in the dish with one of these sea fish. The taste can change dramatically, sometimes not for the better.

What do they eat?

The fish lives in the water column, gathers in schools and feeds on the remains of plankton, crustacean larvae, and seaweed. He eats anchovy all day long without feeling tired. She swallows food like this: swimming in the middle of a school of crustaceans with her mouth open and her gills slightly opened, she sips the food for herself. The process of feeding the flock occurs simultaneously, with a time interval of half a minute.

Fishing and production

Anchovy occupies an important place in fish production; collected statistics indicate that the largest catch was in 1970 and 1971, amounting to 15 million tons of fish.

Environmental changes and uncontrolled fishing led to a decline in the anchovy population, but in the 90s of the last century, the catch practically recovered to its previous volumes.

The benefits of anchovies

The benefit and value of anchovy for humans is due to its nutritional value; it contains a lot of fat and microelements.

Anchovy contains protein, which in its energy characteristics is in no way inferior to meat. It contains few calories, only 135 kilocalories per 100 grams of product, so it can be recommended even to people on diets.

A huge amount of vitamin D, and it is responsible for bone health, is involved in calcium and phosphorus metabolism, allows you to include this fish in the diet of children, the child’s body is growing rapidly, as well as for older people who are at risk of developing osteoporosis. The little fish has soft and small bones, so it can be eaten whole, then all the most valuable and useful things enter the human body.

The fish is rich in minerals and polyunsaturated fatty acids, which doctors consider a “magic” potion. Useful acids help patients with heart diseases, especially with arrhythmia and angina pectoris, lower cholesterol levels, affect the formation of lipid tissue, lower blood pressure, prevent the formation of blood clots, and significantly reduce the risk of strokes and heart attacks.

For the health of the nervous system and hematopoiesis, B vitamins are needed, and there are enough of them too! And no one is talking about iodine deficiency now, it is especially important for children, and the “baby” is at its best, it holds the record for the content of this element.

These beneficial properties make it possible for all people, regardless of age, to use this fish more often.

Contraindications are minimal:

individual intolerance,

diseases of internal organs during the period of exacerbation, when the consumption of salty and spicy foods is not recommended.

Use in cooking

The popularity of fish in cooking is enormous; it is salted, dried, stewed, pickled, thermally processed and even stuffed! Anchovy, as a main ingredient, goes well in any dish; it is also used as a secondary ingredient. Pizza with anchovies is one of the popular dishes in Italy.

Russian cuisine does not favor the anchovy, but this does not mean that it was not used at all. Before the revolution, fish was popular and was included in many foreign dishes; then such food was held in high esteem. During the Soviet years, anchovy as a product was forgotten for a long time, and this applies not only to it. In recent years, anchovy has been gaining fans again.

Salad Niçoise

Consists of a variety of vegetables, tuna or anchovies, both products can be used together. Always associated with the city of Nice, named after this city. There are different variations of the named dish, you can safely experiment with it according to your own taste. Niçoise is our favorite salad, we have improvised with it many times, and it always turns out differently, but undoubtedly the taste never fails, as it was and remains rich.

Grocery list:

Layout for two eaters:

a bunch of arugula (replacement - salad) - one;

ripe tomatoes and boiled eggs - two pieces each;

red onion - one head;

anchovies in oil (fillet) – eight pieces;

red bell pepper - half;

green beans – two hundred grams;

garlic clove - one piece;

olive oil;

lemon juice;

parsley - one bunch;

Products for refilling:

olive oil - five tablespoons,

crushed garlic - one clove;

chopped basil - seven leaves;

wine vinegar - one tablespoon,

How to prepare:

Wash vegetables and herbs in cool water, remove moisture with paper napkins. We prepare the salad dressing in advance so that it sits and releases its flavor. Combine olive oil and vinegar.

Crush the garlic clove, cut the basil into smaller pieces, add to the oil mixture, add salt and pepper. The refueling is done while we move it aside.

Now let's work with vegetables. Place the beans in salted boiling water, boil for 5 minutes, drain them in a colander, and pour cold water over them. This will ensure that the color and crunch of the beans does not change.

We remove the ends of the beans, you can use them whole (it’s more beautiful!) or cut the pods into halves, then it will be convenient to eat.

Heat 2 tbsp. olive oil, add a crushed garlic clove, immediately add bean pods, fry for a couple of minutes.

At this time, chop the parsley, sprinkle it over the beans, pour a little lemon juice, mix, and cool.

Then we take two plates, put arugula or lettuce leaves on the very bottom (you need to tear them with your hands), pour onion on top, cut into half rings, tomatoes on it, then bean pods.

Place a quarter of a sweet pepper, finely chopped, on the pods; place the tomatoes on the pepper again.

Stir lightly, add our dressing, stir some more, use pepper and salt if necessary. Before serving, cut the egg into 4 parts and decorate the salad on top. Add four olives, black olives, and anchovies to each person’s plate. Sprinkle with lemon juice and the salad is ready!

Anchovy - although it is a small fish, it is very useful and valuable. Have you realized that this is not an overseas delicacy, but just a product that makes food much healthier, more interesting, and adds some variety? Feel free to include anchovies in your daily cooking and stay healthy!

Anchovies anchovies

Three types of herring fish products (products) are known under this name. In Western European languages ​​they are all written differently, although they are pronounced the same in Russian.

1. Anchosen. Herring ripened uncut for several months in brine with spices. Once cut, it is transferred to another sauce with a small amount of saltpeter - so that the herring meat turns red. Then the herring is cut into slices. The meat of such anchovies is very tender when cooked.

2. Anchovis. Small herring or small herring placed in brine for several days immediately after being caught. For half a month it is transferred to a new brine, and then put into barrels in rows without brine, sprinkled with coarse salt and spices. It is kept at a temperature of +4 °C for four months - and without cutting it is sent for sale in small containers.

3. Anschovsen. Sardines, carcass cut immediately after catching, and subsequently processed as in the second case.

(Culinary Dictionary by V.V. Pokhlebkin, 2002)

* * *

A small fish of the herring family, known in our country as anchovy. Served salted in a special spicy brine. It is used to decorate dishes, to prepare sauces, such as Worcestershire, and to improve the taste of pies filling.

* * *

(Source: United Dictionary of Culinary Terms)

Anchovies

Anchovies and our distant ancestors were once quite familiar. What can you say about us, a little crippled by public catering, but who, thank God, have not lost our interest in life. So, Stalin's 1953 edition of "The Book of Tasty and Healthy Food" claims that anchovy is just another name for the Black Sea anchovy. And also that the name "anchovy" actually signifies only a special method of preparation, "anchovy ambassador". And that in the country of victorious socialism it is completely shameless to make anchovies from small White Sea herring, herring or some other small fish. Are we satisfied with this definition? No. Well, maybe partly.

Because the "anchovy ambassador" still exists in nature. That's what it is. Immediately after catching, the fish is placed in a brine with spices for several days, then transferred to barrels, sprinkled with coarse salt, and kept for four months. Often a small amount of saltpeter is added to the brine so that the fish has a delicate taste and an appetizing pinkish color.

Real anchovies are caught in the Mediterranean Sea, off the coast of Southern Europe. They are tiny silvery fish with a greenish-black stripe along their spine. They belong to the genus Engraulidae and are direct relatives of herring. Anchovies are usually preserved in oil. The result is something between salted sprat and sprats. Therefore, attention! - replacing spicy-salted sprat or herring in recipes for anchovies is, to put it mildly, undesirable. You will obviously not achieve the desired taste, and some of the foods and spices recommended in the recipe will turn out to be completely inappropriate.

Until the end of the 16th century, salted anchovies remained a feature of the cuisine of Provence, but in the 17th century they spread throughout France. They were especially valued for the fact that they contain just the right amount of salt, which gives food a natural taste, and at the same time makes dishes more savory, stimulating the appetite and promoting digestion. But, as with other seasonings, in the 17th century moderation was a necessary and mandatory condition for their use. “One anchovy will be enough,” Pierre de Lune, a French culinary author of those times, instructed readers.

However, note: anchovies do not have to be salted or oiled. You can buy fresh ones in the markets of Spain, Italy and France - they have white, tender flesh, and they are prepared in a variety of ways. Not only the natives of the Mediterranean, but also the British and even the Americans are famous for their love of anchovies. In English, thank God, the word anchovy first appeared in Shakespeare's drama "Henry IV" written in 1597. In addition to the mentioned play, the British own the copyright to one of the most popular anchovy sauces in the world - "Worcestershire". In 1837, the English governor brought from Bengal to Worcestershire a recipe for making the sauce he liked in India. And I ordered it to be prepared at a local pharmacy. But the customer was disappointed with the result of the pharmaceutical studies and was indignantly rejected as rubbish. The story was soon forgotten, the sauce was hidden out of sight, in the basement. It was found only a few years later, when the warehouses were being cleared out. And it turned out that the "rested" sauce acquired a completely exceptional taste. Fortunately, his recipe was not lost. So, vinegar, soy, molasses, salted anchovy juice, chili, ginger, shallots, garlic, tamarind, lime, cloves and several more exotic fruits and spices. But anchovies - anchovies are as important here as anything else. But enough general words. Let's move on to the details.

As mentioned above, anchovies are especially popular in the Mediterranean. And most of all - Italians. The clearest and most ubiquitous example is the Four Seasons pizza. Or pizza \"Andrea\" - with onions, garlic, basil, oregano, tomatoes, olives and anchovies. Half the world tried the hot sauce "Bagna Cauda". It is prepared in Piedmont from butter, anchovies and garlic, and served with fresh vegetables or simply with bread. In Rome, young lamb is always cooked with anchovies and rosemary for Easter. The Milanese have become famous throughout the world for their famous "Vitello tonnato" - pieces of cold fried veal in a sauce of tuna puree, anchovy fillets, capers, lemon juice and olive oil. This typical summer dish is prepared for the feast of the Dormition of the Virgin Mary, August 15th. In Calabria they make the famous "poor man's caviar" or "Calabrian caviar", from anchovies with olive oil and pepper. In Trieste, the finishing touch to the meal is a mixture of gorgonzola, mascarpone, cream, anchovy paste, cumin, chives and mustard. It would seem a strange combination, but very interesting in taste (although, in our opinion, it would be better to bring it at the very beginning for a snack). In Venice they cook ducks, guinea fowl, partridges and just chickens with an exquisite pepper-anchovy sauce "Peverada". And finally, the most frivolous dish of the Campania - spaghetti with Puttanesca sauce.

It is clear that Spanish cuisine also uses anchovies very actively. For example, they are used to stuff pies with might and main, fry them in batter or marinate them in vinegar with olive oil and garlic. And with no less enthusiasm than in the 17th century, they continue to eat anchovies in France. They are still added to sauces, which are practically impossible to count. In Provence, anchovy oil and anchoiade seasoning are prepared. And also tapenade - a thick, paste-like sauce for which capers, anchovies, garlic and pitted black olives are pounded in a mortar, gradually introducing olive oil into this mixture, and at the end lemon juice, black pepper, rosemary and thyme are added. Tapenade is very good on toast with wine, as a condiment for raw vegetables or hard-boiled eggs, as well as for grilled meat or strong-smelling fish dishes. For example, sea bream and tuna, which are very common here, are often served with tapenade.

And the Swedes! It seems like a cold nation, but even then - not a day without anchovies. One of the classic dishes of their cuisine is considered to be "Johnson's Temptation" (Janssonsfrestelse): lightly fried potato slices are placed on a baking sheet, layered with anchovy fillets and fried onions, the top layer is smeared with mayonnaise, sour cream, cream or melted butter, sprinkled with breadcrumbs and baked in the oven for 30-45 minutes. The name of this variety of anchovy gratin is associated not with some unknown glutton Jonson, but with the film of the same name, very popular in Sweden in 1928. By the way, their Norwegian neighbors also know how to cook anchovies - on April 14, 1912, Norwegian fish were even included in the last lunch menu of first class passengers of the infamous Titanic...

Anchovies easily crossed the Atlantic and firmly established themselves on bar counters in the New World - small snack sandwiches with anchovies or anchovy paste (a product made from pureed anchovies, vinegar, spices and water) have been in constant demand in the United States for many decades. By the way, even the word \"canapé\" appeared in English in 1890 precisely in the meaning \"small sandwich with anchovies\". And in the most famous American salad, Caesar, they even became a reason for culinary strife. This salad today traditionally includes anchovies, although it is said that its author, Cesar Cardini, was categorically against adding too strong a product to the dressing, as it makes the salad coarse. In 1948, he even patented his original dressing, and it is still sold under the name Cardini's Original Caesar dressing mix.

Unfortunately, Russian cuisine is friendly with anchovies only in retrospect. The book by Yu. M. Lotman and E. A. Pogosyan "High Society Dinners", published in St. Petersburg in 1996, describes one of the most intricate French beef dishes "sirloin in English", which was widespread in Russian aristocratic cuisine of the 19th century. The breast of the beef was boiled, then stuffed with anchovies and fatty ham, wrapped in a napkin and continued to cook in the broth, adding two glasses of French vodka (we assume this means brandy), half a bottle of white wine, lemon and spices. The sauce for this dish was prepared from morels, champignons, anchovies, onions and sometimes Dutch herrings. The basis of the sauce was a thick broth brewed with flour, to which Rhine wine was added, and the most demanding gourmets demanded exclusively roasted chestnuts as a side dish. In the recipes we offer, we tried to preserve as much as possible the spirit of authenticity of the national cuisines to which they belong.

Glossary of culinary terms. 2012 .

Synonyms:

See what “anchovies” are in other dictionaries:

- (Engraulis), pelagic genus. marine fish family anchovy neg. herring-like Body cigar-shaped, long. up to 15-20 cm, dorsal fin small. The mouth, unlike herrings, is large. 6 species, in coastal temperate waters of both hemispheres. In the waters of the USSR... ... Biological encyclopedic dictionary

Anchovy European anchovy Scientific classification Kingdom: Animalia Type: Chordata ... Wikipedia

anchovies- paprastieji ančiuviai statusas T sritis zoologija | vardynas taksono rangas gentis atitikmenys: lot. Engraulis engl. anchovies rus. anchovies ryšiai: platesnis terminas – ančiuvinės siauresnis terminas – argentininis ančiuvis siauresnis terminas –… … Žuvų pavadinimų žodynas

Three types of herring fish products (products) are known under this name. In Western European languages ​​they are all written differently, although in Russian they are pronounced the same. 1. Anchosen. Herring ripening for several months in... ... Great Encyclopedia of Culinary Arts

Mn. 1. Small marine fish of the herring order, which is found in marine and fresh water bodies. 2. The meat of such fish is eaten. 3. Food prepared from such meat. Ephraim's explanatory dictionary. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language by Efremova

Family of fish neg. herring-like Schooling fish. Dl. up to 20 cm, weigh up to 19 g. 15 births, St. 100 species, in the sea. and fresh waters, temperate and tropical. latitudes, including in the Black, Azov and Japanese seas. Fishing object. European anchovy... Natural science. encyclopedic Dictionary

anchovies- (Engraulis), a genus of fish of the anchovy family. 6 species, of which 3 species live off the coast of America: Californian A. (Engraulis mordax), Peruvian A. (Engraulis ringens) and Argentine A. (Engraulis anchoita). Body length up to 20 Feeds on zooplankton and... Encyclopedic reference book "Latin America"

Anchovy (Engraulis)

Description

In the understanding of Russian people, an anchovy is a small salted fish in a plastic bag, traditionally consumed as a snack for beer. However, it is not always just a snack and not necessarily so small.

Anchovies belong to the fish family of the herring order and grow up to 20 cm in length. They are found in coastal sea and fresh waters of both hemispheres. There are about 15 species of anchovy fish: Japanese, Cape, Australian, Californian, etc. Our native and familiar one, found in the fish department of any supermarket, is called the 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 level of fat content of these fish. So, per 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 fairly large quantities. They are especially rich in phosphorus and iodine.

Anchovies are good 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 production of salted, spicy products and canned food. However, anchovies can be eaten not only in salted, smoked or canned form, because they are an ordinary fish, although they have their own characteristics. It can be purchased fresh and prepared at your discretion. For example, in the cuisines of different nations, anchovies are used fried, stewed with vegetables, and since their flesh is very tender, anchovies make excellent cutlets. Salted anchovies are used for sandwiches and added to salads.

In Italy, anchovies are a traditional pizza topping. In Spain, anchovies are fried and boiled, and used to make sauces. In France they prepare pisaldieu - the famous one, seasoned with anchovy puree and olives. But in Peru and Chile anchovy is not used as food. It is used to prepare fishmeal for feeding livestock and fertilizing fields. Some types 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 sent in small amphorae, and in some regions it completely replaced salt. The preparation of the sauce was prohibited in cities due to the intense fishy smell. A similar recipe for making garum is used today in Vietnam and Thailand.

Calorie content and nutritional value of anchovy

Calorie content of anchovy - 135 kcal.

Nutritional value of anchovy: proteins - 20.1 g, fats - 6.1 g, carbohydrates - 0 g.