Anchovies

Also known asIkan Bilis · Teri · Whitebait (small) · 江鱼仔

Name: Anchovies — small, silvery, oily fish of the family Engraulidae, especially the European anchovy (Engraulis encrasicolus) of the Mediterranean and eastern Atlantic, and the Peruvian anchoveta. Fresh anchovies are mild and sweet, unlike the salty cured ones. The canned and salted type has its own page.

Description

Anchovies are among the most heavily fished species in the world, with the Peruvian anchoveta fishery the largest single-species fishery on Earth, though most of it is turned into fishmeal and oil for animal feed and aquaculture. The European anchovy is a valued food fish in Spain, Italy, France, Croatia and Turkey.

Fresh anchovies are sold whole, and are fried, grilled, marinated in vinegar (as Spanish boquerones), or baked. They have a delicate flavour, quite unlike the intense, salty cured fillets. Because they feed on plankton, they are low in mercury.

Main nutrition value

Fresh anchovies is an oily fish, and a rich source of the long-chain omega-3 fats EPA and DHA, vitamin D, vitamin B12, selenium and protein. Their small, soft bones can be eaten, providing calcium.

How best to be consumed

Fresh anchovies are cooked simply, or marinated.

1. Marinate fillets in vinegar, olive oil, garlic and parsley for Spanish boquerones en vinagre.
2. Dip in flour and fry whole for a few minutes until crisp, and eat bones and all, with lemon.
3. Grill or bake with herbs, breadcrumbs and tomatoes, or add to pasta.
4. Buy very fresh fish, since anchovies spoil quickly, and keep chilled.
5. Freeze raw fish before marinating in vinegar, to kill parasites.

Overconsumption could cause…

Fresh anchovies are healthy in food amounts.

1. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
2. Scombroid (histamine) poisoning, causing flushing, headache, rash and stomach upset within minutes to hours, from fish that were stored too warm, so buy very fresh fish and keep it cold.
3. Food poisoning and parasites (such as anisakis worms) from raw or undercooked fish, so use fish sold as suitable for raw eating, freeze it first, and take extra care in pregnancy and with weak immunity. Vinegar-marinated anchovies are not cooked.
4. Gout flare-ups in people with gout, since fish and shellfish are moderately high in purines.

GroupsOily FishFinfishHigh proteinLow sodiumRich in omega-3Rich in selenium

Made intoCanned AnchoviesFish Sauce

Related foodsSalmonSockeye SalmonPink SalmonSpanish MackerelRainbow TroutFresh Tuna

Wikipedia — Anchovy, used for origin, naming and history: https://en.wikipedia.org/wiki/Anchovy