Anchovy

What Are Anchovies?

Anchovy (Engraulis encrasicolus) is a small Black Sea fish in the anchovy family, with a dark blue-green back and a silvery belly. It is generally caught in the fall and winter.

Its fat content varies by season; anchovies caught in winter are considered fattier and more flavorful. Because they have small bones, they can be eaten whole or fried and served deboned.

Anchovy Nutrition Facts

Because anchovies are an oily fish, they are slightly higher in calories than other white-fleshed fish; 100 g contains about 131 kcal and 20.4 g of protein. They are a source of omega-3 fatty acids and calcium.

What Are the Benefits of Anchovies?

As an oily fish rich in omega-3 fatty acids and high-quality protein, anchovies can be part of a balanced diet. Eating them with their small bones may also contribute to calcium intake.

This is general information; anchovies are a food and are not claimed to treat medical conditions.

How to Choose Anchovies

Fresh anchovies have shiny, silvery skin, clear, bright eyes that bulge slightly outward, and vivid red gills.

• The eyes should be clear and bright; sunken or cloudy eyes indicate that the fish is no longer fresh.
• The body should be firm and elastic, quickly returning to its original shape when pressed by hand.
• The fish should smell like the sea; a strong ammonia odor indicates that it is no longer fresh.

How to Store Anchovies

Fresh anchovies should be kept on ice in the refrigerator for no more than 1 day; their small size and high fat content make them spoil quickly. For longer storage, clean and rinse them, then freeze them for up to 3 months.

How to Use Anchovies in the Kitchen

Anchovies are most often coated in flour and fried hamsi tava (pan-fried anchovies), but they are also baked, cooked in rice, or prepared as pilaki. Because they are small, they are quick to clean; gently pull out the innards and head.

How Do You Clean Anchovies?

Gently pull off the head, removing the innards with it, then rinse the fish under running water. If desired, remove the backbone and butterfly or fillet the anchovies.

What Recipes Use Anchovies?

Pan-fried anchovies, anchovy rice, baked anchovies, and anchovy bread are among the most popular dishes. Black Sea cuisine also features other preparations, such as anchovy cake and anchovy pide.

Frequently Asked Questions

What are anchovies good for?

Anchovies are an oily fish rich in omega-3 fatty acids, protein, and calcium, and can be part of a balanced diet. They are a food; no claim is made that they cure any disease.

Do people eat anchovies with the bones?

The small, soft bones can be eaten without causing a problem when the fish is fried well; people with sensitive stomachs may prefer filleted anchovies.

When are anchovies at their most flavorful?

Anchovies are generally considered most flavorful between November and February, when their fat content is at its highest.

Are frozen anchovies as flavorful as fresh ones?

Anchovies that are frozen properly and quickly retain most of their flavor, although their texture may be slightly softer than that of fresh fish.

Why do pan-fried anchovies stick to the pan?

Anchovies can stick if they are not coated in a thin layer of flour or are added to the pan before the oil is hot enough. Heating the oil thoroughly and coating the fish with dry flour helps prevent this.