Anchovies: Characteristics, Cooking, and Uses

Anchovies range from 10 to 18 centimeters long and are among the most commonly eaten fish in Turkey. They swim in open water during the day and move closer to shore at night; in winter, they migrate in search of warmer waters. Seven anchovy species are known worldwide, including Southern European, Japanese, Peruvian, and Argentine anchovies. In Turkey, anchovies are popular for their affordability and flavor, much like horse mackerel, bonito, and sardines.

Nutritional Value of Anchovies

Like other fish, anchovies contain substantial omega-3 fatty acids and vitamins A and E. They also contain vitamin B12, iodine, zinc, potassium, selenium, magnesium, iron, calcium, and phosphorus. Anchovies can be baked, pan-fried, or steamed; the cooking method affects their texture and flavor. Anchovies contain EPA and DHA, omega-3 fatty acids that can modestly lower blood triglyceride levels, and are among the fish eaten regularly.

How to Choose Anchovies

When buying fresh anchovies, look for bright, full eyes and vivid red gills. The skin should be shiny, the scales should cling firmly, and the flesh should spring back when pressed. A mild ocean scent is normal; avoid a strong or ammonia-like odor, which may indicate that the fish has been sitting for a while. Choosing anchovies of similar size helps them cook evenly.

When and How Are Anchovies Caught?

Anchovies are legally caught from October through April, when they are at their fattiest and most flavorful. Anchovies migrate in winter toward warmer waters and are plentiful along the Black Sea coast. Careless fishing, especially catching small fish, can disrupt the natural balance, so fishing seasons and size rules should be observed. Buying anchovies in season may be more economical and flavorful. Frozen anchovies sold out of season may have a softer texture than fresh ones.

Cooking Methods

Across Turkey, anchovies are fried, steamed, and baked, and they are especially central to Black Sea regional cuisine. A thin coating of cornmeal gives fried anchovies a crisp crust. To bake them, spread the anchovies in a pan with onion, tomato, and parsley; they cook in their own oil. For steaming, low heat and a short cooking time help keep the flesh tender rather than firm. Cook the anchovies until the flesh is opaque and separates easily with a fork.

Dishes Made with Anchovies

Anchovy soup, anchovy fritters, anchovy cornbread, and anchovy rice are among the best-known dishes of Black Sea cuisine. Anchovy meatballs and stuffed anchovies are other labor-intensive but flavorful options. Cooking anchovies in a clay dish or in salt lets them cook in their own juices and can require less added oil. Anchovy salad is also enjoyed as a light snack, especially in summer.