It is a tiny common salt water forage fish that has a very strong flavor. Anchovies are rich in healthy protein, essential vitamins (vitamin E and D) and minerals (calcium). They impart a salty and not a fishy flavor when added in dressings.
Usage
Although they are eaten fresh, anchovies are commonly consumed in their cured form. They are usually filleted, brined and preserved in oil. This type of preservation gives them a strong flavor and makes the flesh turn dark grey. Because of the strong flavor, they are used in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing and various fish sauces.
Availability
The cured and preserved anchovies are mostly imported whereas their fresh or dried consumption is very common in the coastal regions of India majorly, Kerala and West Bengal where their maximum landings are found.
Note: Dried, preserved or fresh anchovies cannot be substituted for one another in recipes as the flavors of the three types are very different.
Nutritional Value
1. They are a good source of heart friendly polyunsaturated fatty acids and so it helps in lowering the cholesterol levels and also reduces the risk of heart disease.
2. Anchovies contain magnesium, calcium and phosphorous that helps strengthen the bones.
3. Vitamin A content in anchovies helps regulate immune system and is good for vision.
Did you know?
Anchovies are usually fished on a full moon night as their silvery body shines brightly under the moonlight. Anchovy is the favorite food of sailors and navigators.