John Myers
Anchovies belong to the Engraulidae family, which includes around 400 species. The narrow, spindle-shaped fish with a shiny silver belly usually only grow to around 20 cm. The European anchovy (Engraulis encrasicolus) and the South American anchovy (Engraulis ringens) are of particular economic importance. They are mainly edible fish, but anglers also use them as bait for larger fish. They are offered salted as anchovies.
Origin
The European anchovy lives in swarms on the east Atlantic coast, in the Mediterranean, and in the Black Sea. The South American sardine lives on the southeast Pacific coast from Peru to Chile.
Season
Since anchovies are mainly offered pickled, they are available all year round. The fish have spawning season from April to September, which is why you should not buy the anchovies fresh during this time in order to protect the stocks.
Taste
Anchovies taste a bit tart and slightly salty.
Use
The small fish can be eaten breaded and fried, for example as tapas. As fillets, they are also a popular ingredient for pizza toppings. Fresh fish can be soaked in milk or lukewarm water for a few hours to make it taste milder. Finely chopped, pickled anchovies give sauces, Königsberger Klopse or dressings with mayonnaise a hearty flavor.
Storage
The fresh fish must of course be stored in a cool place. Canned products preserved in oil and salt can be stored in the pantry.
Durability
Fresh fish should be prepared on the same day, the pickled products have a shelf life according to the expiry date printed on them.
Nutritional value/active ingredients
100 g of anchovies have around 100 kcal, which are mainly made up of protein and fat. The fish also contain large amounts of the minerals iron and iodine as well as the B vitamin niacin and vitamin D. Anchovies contain large amounts of the two polyunsaturated omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which contribute to normal heart function. The mineral iodine contributes to the normal production of thyroid hormones. Iron also ensures the normal formation of red blood cells and hemoglobin. The contained vitamin D contributes to a normal calcium level in the blood.
