Anchovy

What Is Anchovy?

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

Its fat content varies by season; anchovy caught in winter is considered fattier and tastier. Thanks to its tiny bones, it can be eaten whole, fried, or filleted.

Nutritional Values of Anchovy

Since anchovy is an oily fish, its energy value is somewhat higher than other white-fleshed fish; 100 g provides about 131 kcal of energy and 20.4 g of protein. It is a source of omega-3 fatty acids and calcium.

What Are the Benefits of Anchovy?

Belonging to the oily fish group, anchovy stands out as a food that is part of a balanced diet thanks to its omega-3 fatty acids and high-quality protein content. When eaten with its small bones, it can also contribute to calcium intake.

This information is general; anchovy is a food, not a substitute for medical treatment.

How to Choose Anchovy?

Fresh anchovy has a shiny silvery skin, clear and slightly bulging eyes, and vivid red gills.

• The eyes should be clear and bright; sunken or cloudy eyes indicate staleness.
• The body should be firm and elastic, quickly returning to shape when pressed with a finger.
• The fish smell should be close to a sea smell; a sharp ammonia odor indicates lost freshness.

How to Store Anchovy?

Fresh anchovy should be stored in the refrigerator for at most 1 day, on ice; its small and oily structure causes it to spoil quickly. For longer storage, it can be cleaned, washed, and kept in the freezer for up to 3 months.

Using Anchovy in the Kitchen

Anchovy is most often coated in flour and fried (pan-fried anchovy), and is also cooked in the oven, in rice, and as pilaki. Because of its small size, it is quick to clean; the innards and head are gently pulled off and separated.

How to Clean Anchovy?

The head is gently pulled off along with the innards, and the fish is rinsed under running water. If desired, it can also be deboned and turned into fillets.

Which Recipes Use Anchovy?

Pan-fried anchovy, anchovy rice, baked anchovy, and anchovy bread are among the most loved recipes. In Black Sea cuisine, it also appears in different experiments such as anchovy cake and flatbread.

Frequently Asked Questions

What is anchovy good for?

Anchovy is an oily fish rich in omega-3 fatty acids, protein, and calcium, and it stands out as a food that is part of a balanced diet. It is a food; it does not claim to cure any disease.

Is anchovy eaten with its bones?

When well fried, its small and soft bones can be eaten without any problem; those with a sensitive stomach may prefer filleted anchovy.

When is anchovy at its tastiest?

Anchovy is generally considered tastiest between November and February, the period when its fat content is highest.

Is frozen anchovy as tasty as fresh?

Anchovy that is properly and quickly frozen preserves most of its flavor; however, its texture may be slightly softer compared to fresh fish.

Why does pan-fried anchovy stick?

Anchovy that is not coated thinly enough in flour, or that is put in the pan before the oil is hot enough, can stick to the pan; making sure the oil is properly hot and coating the fish with dry flour prevents this problem.