Anchovies
A small fish of the herring family
The anchovy is a small fish of the herring family that is abundant in the Mediterranean, but also found around the Atlantic coasts of Europe and in the Black Sea.
Growing up to 20cm or 8" at maturity, most fish are caught at a younger age and are often preserved by salting or marinaded rather than being eaten fresh, although when split, breadcrumbed and shallow fried in the Italian way you could be forgiven for wondering why they're not more popular cooked from fresh.
Fresh anchovies are difficult to find in the UK, but the salted variety are easily found tinned in supermarkets and delicatessans. They are also quite easy to get hold of in their marinaded guise, where they're flavoured in olive oil, lemon juice and herbs.
When salted, they are mostly used as a flavouring in other dishes, as they add a deeply savoury flavour to dishes when cooked.
Click here to add a comment to this entry
More on 'Salt Preserved Fish':
Baccala Bombay Duck Cornish Sardines
More on 'Fish':
Arbroath Smokies
Brown Trout
Coley
Dover Sole
Kippers
Rainbow Trout
Rick Stein
Trout
Zander
Related Recipes
Pasta shells with broccoli and anchovy sauce
Simple pasta dish
Read full recipe published at Culinare
Cromer Crab Soup
A creamy crab soup with garlic, chili and parsley, served with toast and crab butter
Read full recipe by Gloria May, published at Cromer Council Web Site
Baked Tomatoes with Anchovies
Read full recipe published at Big Barn
