Anchovies: silver of European cuisine. Anchovies - what is it: getting to know exotic seafood Anchovies application

Anchovies(lat. Engraulis) is 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 listen)) - 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,
• Argentine anchovy ( Engraulis anchoita).

All anchovies live some distance from the coast, never going out into the open ocean; found at water temperatures from 6 to 22 ° C. They make 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 rank first among fish, and in terms of the number of specimens they are second only to some small deep-sea fish, in particular cyclothones (Cyclothone). All anchovies are planktivorous and play an important role in the marine food chain, 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 came from the Peruvian anchovy. In the 1980s due to overfishing under adverse climate change, the stocks of this species have decreased, but by the 1990s. almost recovered to their original size. European and Japanese anchovies also play a significant role in the fishery. Tropical species have only local commercial value. Anchovies are caught mainly with purse seines.

The value of anchovies as an object of fishing is largely determined by the high fat content of these fish. So, the Azov anchovy in the fall after the end of feeding contains 23-28% fat. The taste of these fish is very high. Even in ancient times, Mediterranean anchovies were highly valued in salty form and for making garum sauce; in Japan and Korea, anchovies are traditionally eaten. However, anchovies are not eaten everywhere. Almost the entire catch of Peruvian anchovy, 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 feed for farmed fish species and as bait for tuna fisheries.

Write a review on the article "Anchovies"

Links

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

Excerpt characterizing Anchovies

- To what ... to what they brought! - Kutuzov suddenly said in an excited voice, obviously clearly imagining, 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, he said: “I called you in to keep you with me.
“I thank your grace,” answered Prince Andrei, “but I’m afraid that I’m no longer fit for headquarters,” he said with a smile that 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, fell in love with 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. We don't need people here. There are always many advisers, but there are no people. The regiments would not be like this if all the advisers served there in the regiments, like you. I remember you from Austerlitz ... I remember, I remember, I remember with the banner, ”said Kutuzov, and a joyful flush rushed into the face of Prince Andrei at this memory. Kutuzov pulled him by the hand, offering him his cheek, and again Prince Andrei saw tears in the eyes of the old man. Although Prince Andrei knew that Kutuzov was weak in tears and that he now especially caresses him and pities him because of the desire to show sympathy for his loss, Prince Andrei was both joyful and flattering in this memory of Austerlitz.
- Go with God on your own path. I know your road is the road of honor. He paused. - I felt sorry for you in Bucarest: I should have sent. - And, changing the conversation, Kutuzov began to talk about the Turkish war and the peace concluded. - Yes, they reproached me a lot, - said Kutuzov, - both for the war and for peace ... but everything came on time. Tout vient a point a celui qui sait attendre. [Everything comes on time for someone who knows how to wait.] And there were no less advisers there than here ... - he continued, returning to the advisers, who apparently occupied him. - 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 faster, and the soon comes out for a long time. If Kamensky had not died, he would have disappeared. He stormed the fortresses with thirty thousand. It is not difficult to take a fortress, it is difficult to win a campaign. And for this you do not need to storm and attack, but you need patience and time. Kamensky sent soldiers to Ruschuk, and I sent them alone (patience and time) and took more fortresses than Kamensky, and forced the horse meat of the Turks to eat. He shook his head. And the French will too! Believe my word, - Kutuzov said, inspired, hitting his chest, - I will eat horse meat! And again his eyes filled with tears.
“However, will it be necessary to accept the battle?” - said Prince Andrew.
- It will be necessary, if everyone wants it, there is nothing to do ... But, my dear: there is no stronger than those two warriors, patience and time; they will do everything, but advisers n "entendent pas de cette oreille, voila le mal. [they don't hear with this ear - that's what's bad.] Some want it, others don't. What to do?" he asked, apparently waiting for an answer. "Yes, what do you order to do?" he repeated, and his eyes shone 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 a pause.

"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 how to look, because anchovies, whatever one may say, are not a necessity, 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.

Anchovies, what is it? Surely, you, too, asked a similar question, deciding to cook something new, and there is such a “foreign” ingredient there. And the word seems to be heard, heard somewhere, but what this product is is not very clear.

And how do ordinary Russian buyers feel about anchovies? Opinions are mixed, some believe that this 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. And what are the real taste qualities of the fish, what culinary delights can be prepared from it, no one knows. Let's figure out what it is, anchovies, 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 taste of the fish is so-so, nothing supernatural, but after salting, the anchovy changes for the better, it has spicy, spicy notes, an identifiable aroma that gives food a uniqueness, because 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 transportation. Taste qualities are preserved for two years, it is during this period of time that anchovies are suitable for human consumption.

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

How do they look

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

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

The 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 with an approaching threat, the anchovy quickly sails to the side, while developing instantaneous speed.

What seas are anchovies found in?

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

Fish is preserved most often using oil, the taste is similar to sprats and sprats. You need to pay attention to this nuance if you want to change the anchovy in a dish to some of these sea fish. Taste can change drastically, sometimes not for the better.

What do they eat?

The fish lives in the water column, flocks and feeds on the remains of plankton, crustacean larvae, and seaweed. He eats anchovy for days on end, not knowing the feeling of fatigue. She swallows food like this: swimming in the middle of a flock of crustaceans with her mouth open and her gills slightly open, she sips her food. The process of feeding the flock occurs simultaneously, with a time interval of half a minute.

Fishing and mining

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

Changes in the ecology, uncontrolled fishing led to the fact that the anchovy population decreased, but in the 90s of the last century, the catch almost recovered to its previous volumes.

The benefits of anchovies

The benefits and value of anchovy for humans are due to its nutritional value, it contains a lot of fat and trace elements.

Anchovy contains protein, which in terms of 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 dieters.

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 children's body is growing rapidly, as well as older people who are at risk of developing osteoporosis. Baby - the fish has soft and small bones, because it can be eaten whole, then all the most valuable and useful enters the human body.

The fish is rich in minerals and polyunsaturated fatty acids, which doctors consider a "magic" drug. Useful acids help patients with heart disease, especially with arrhythmias 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, they are also enough! And who just now does not talk about iodine deficiency, it is especially important for children, and the “baby” is at its best, she is the champion in the content of this element.

The above useful properties make it possible to use this fish more often for all people, regardless of age.

Minimal contraindications:

individual intolerance,

diseases of the internal organs in the period of exacerbation, when it is not recommended to eat salty and spicy foods.

Use in cooking

The popularity of fish in cooking is huge, it is salted, dried, stewed, marinated, thermally processed and even stuffed! Anchovy, as the main ingredient, goes well in any dish, and it is also used as a secondary ingredient. Anchovy pizza is one of the most popular Italian dishes.

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

Salad Nicoise

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, as your own taste desires. Nicoise is our favorite salad, we improvised with it many times, and it always turns out differently, but undoubtedly the taste never fails, as it was and remains saturated.

Grocery list:

Layout for two eaters:

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

ripe tomatoes and boiled eggs - two each;

red onion - one head;

anchovies in oil (fillet) - eight pieces;

red sweet pepper - half;

green beans - two hundred grams;

garlic clove - one piece;

olive oil;

lemon juice;

parsley - one bunch;

Refueling products:

olive oil - five tablespoons,

crushed garlic - one clove;

chopped basil - seven sheets;

wine vinegar - one tablespoon,

How we cook:

Wash vegetables and herbs in cool water, remove moisture with paper napkins. We prepare salad dressing in advance so that it stands and gives off its aroma. Combine olive oil with vinegar.

We crush the garlic clove, cut the basil into smaller pieces, transfer to the oil mixture, salt, pepper. Refueling is done while we move it to the side.

Now let's work with vegetables. We put the beans in salted boiling water, boil for 5 minutes, strain it into a colander, pour cold water over it. This will not change the color and crunch of the beans.

We remove the bean tips, you can use it whole (it’s more beautiful!) Or cut the pods into halves, then it will be convenient to eat.

Gray 2 tbsp. olive oil, we send a crushed garlic clove there, immediately put the bean pods there, fry for a couple of minutes.

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

Then we take two plates, put arugula or lettuce leaves at 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.

We put a quarter of sweet pepper, finely chopped, on the pods, put the tomatoes on the pepper again.

Mix lightly, pour in our dressing, still stir, use pepper and salt if necessary. Before serving, cut the egg into 4 parts, decorate the salad on top. Add olives, olives, anchovies to each plate - four pieces. 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, brings some kind of variety? Feel free to include anchovies in your daily cooking, and stay healthy!

anchovies anchovies

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

1. Anchosen. Herring, which has been ripening for several months in uncut form in brine with spices. Already cut up, 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 Baltic herring placed in brine for several days immediately after being caught. For half a month it is transferred to a new brine, and then placed in rows in barrels without brine, sprinkled with coarse salt and spices. At a temperature of +4 ° C, it is kept for four months - and without cutting it is sent in small containers for sale.

3. Anschovsen. Sardines cut with a carcass immediately after the catch, and further processed as in the second case.

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

* * *

A small fish of the herring family, known to us as anchovy. Served salted in a special spicy brine. It is used to decorate dishes, to prepare sauces, such as Worcestershire, to improve the taste of pie fillings.

* * *

(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 interest in life. So, the Stalinist\"Book of tasty and healthy food \" 1953 edition claims that anchovy is just another name for the Black Sea anchovy. And also that the name \"anchovy \" actually marks only a special way of cooking,\"anchovy ambassador\". And that in the country of victorious socialism it is absolutely shameless to bungle anchovies from a small White Sea herring, Baltic herring or some other small fish. Does this definition suit us? No. Well, maybe in part.

Since\"anchovy ambassador \" and nature still exists. That's what it is. Immediately after the fish is caught, they are 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 the spine. They belong to the genus Engraulidae and are direct relatives of the herring. Canned anchovies are usually in oil. The result is a cross between salted sprat and sprats. Therefore, attention! - replacement in anchovy recipes with sprat or herring of spicy salting, to put it mildly, is undesirable. You will obviously not achieve the desired taste, and some of the products and spices recommended by the recipe will 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 exactly the amount of salt that gives the food a natural taste, and at the same time make the dishes more piquant, stimulating the appetite and promoting digestion. But, as with other seasonings, in the 17th century, moderation was a necessary and indispensable condition for their use. \"One anchovy will be quite enough \" - Pierre de Lune, a French culinary author of those times, instructed readers.

However, note: anchovies do not have to be salted or oiled. In the markets of Spain, Italy and France, you can also buy fresh ones - they have white tender flesh, and they are cooked in a variety of ways. Not only the natives of the Mediterranean are famous for their love for anchovies, but also the British, and even the Americans. In English, thank God, the word anchovy first appeared in Shakespeare's drama "Henry IV" in 1597. In addition to the mentioned play, the British own the copyright for one of the world's most popular anchovy sauces - \"Wooster\". In 1837, the English governor brought from Bengal to Worcestershire a recipe for making the sauce he liked in India. And ordered to prepare it in a local pharmacy. But the result of the customer's pharmaceutical studies disappointed 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 cleaned. And it turned out that \"rested \" sauce acquired an absolutely exceptional taste. Fortunately, the recipe has not been lost. So, vinegar, soy, molasses, salted anchovy juice, chili, ginger, shallots, garlic, tamarind, lime, cloves and a few other exotic fruits and spices. But anchovies - anchovies are important here like nothing else. But enough generalities. Let's move on to the details.

As mentioned above, anchovies are especially loved in the Mediterranean. And most of all - Italians. The clearest and most ubiquitous example is pizza\"Four Seasons\". Or pizza "Andrea" - with onions, garlic, basil, oregano, tomatoes, olives and anchovies. Half the world has tasted the hot sauce "Bagna cauda". It is prepared in Piedmont from butter, anchovies and garlic, served with fresh vegetables or simply with bread. In Rome, for Easter, young lamb is cooked with anchovies and rosemary. The Milanese are famous all over the world for their famous "Vitello tonnato" - pieces of cold fried veal in a sauce of mashed tuna, anchovy fillets, capers, lemon juice and olive oil. This typical summer dish is prepared on the feast of the Assumption of the Virgin, August 15th. In Calabria they make the famous \"poor man's caviar\" or \"Calabrian caviar\", from anchovies with olive oil and pepper. In Trieste, a mixture of gorgonzola, mascarpone, cream, anchovy paste, cumin, chives and mustard is served as the finishing touch to a meal. 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 fowls, partridges and just chickens under an exquisite pepper-anchovy sauce "Peverada". And, finally, the most frivolous dish of Campania - spaghetti with "Puttanesca" sauce.

It is clear that Spanish cuisine also uses anchovies very actively. For example, they are stuffed with might and main pies, fried in batter or marinated 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 simply impossible to count. In Provence, they prepare anchovy oil and anchoyad seasoning. Tapenade is also a thick, pasta-like sauce for which capers, anchovies, garlic and pitted black olives are crushed in a mortar, gradually introducing olive oil into this mixture, and finally lemon juice, black pepper, rosemary and thyme are added. Tapenade is very good on fried toast with wine, as a seasoning for raw vegetables or hard-boiled eggs, as well as grilled meat or strong-smelling fish dishes. For example, sea bream and tuna, which are very common here, are often served under tapenade.

And the Swedes! Cold, it would seem, the nation, and even that one - not a day without anchovies. One of the classic dishes of their cuisine is "Jonsson's Temptation" (Janssonsfrestelse): lightly fried potato slices are laid out 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 Jonsson, 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 menu of the last dinner of passengers of the first class of the infamous "Titanic" ...

Anchovies easily crossed the Atlantic and firmly established themselves on the bar counters of the New World - small snack sandwiches with anchovies or anchovy paste (a product of mashed anchovies, vinegar, spices and water) have been in constant demand in the USA for many decades. By the way, even the word\"canape\" appeared in English in 1890 in the meaning of\"small sandwich with anchovies\". And in the most famous American salad, "Caesar", they even became an occasion for culinary strife. This salad today traditionally includes anchovies, although its author, Cesar Cardini, is said to have strongly objected to adding too harsh a product to the dressing, as this makes the food rough. In 1948, he even patented his original dressing, and it is still sold today under the name Cardini\'s Original Caesar dressing mix.

Unfortunately, Russian cuisine is friends with anchovies only in retrospect. In the book by Yu. M. Lotman and E. A. Pogosyan \"Great dinners \", published in St. Petersburg in 1996, one of the most intricate French beef dishes \"English loin \" is described, which was distributed in Russian aristocratic cuisine of the 19th century. The breast part 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 believe that brandy is meant), half a bottle of white wine, lemon and spices. The sauce for this dish was prepared from morels, mushrooms, anchovies, onions and sometimes Dutch herring. 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 proposed recipes, we tried to preserve the spirit of authenticity of the national cuisines to which they belong.

Dictionary of culinary terms. 2012 .

Synonyms:

See what "anchovies" are in other dictionaries:

- (Engraulis), genus pelagic. marine fish family. anchovy neg. herring. The body is cigar-shaped, dl. up to 15 20 cm, small dorsal fin. The mouth, unlike herring, 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: Animals Type: Chordata ... Wikipedia

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

Under this name, three types of products (products) from herring fish are known. In Western European languages, they are all written differently, although they are pronounced the same in Russian. 1. Anchosen. Herring, ripening for several months in ... ... The 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 a fish, eaten. 3. Food prepared from such meat. Explanatory Dictionary of Ephraim. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language Efremova

The family of fish ref. herring. Schooling fish. Length up to 20 cm, weigh up to 19 g. 15 births, St. 100 species, in the sea. and fresh waters of temperate and tropical. latitudes, including in the Black, Azov and Japanese seas. Fishing object. Anchovy European ... 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: California A. (Engraulis mordax), Peruvian A. (Engraulis ringens) and Argentine A. (Engraulis anchoita). Body length up to 20 They feed on zooplankton and ... Encyclopedic reference book "Latin America"

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 in length. 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.