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Anchovy: The little salty pickled fish in the chef's hand
Anchovy is a high fat content of silver gray sea fish, small in size, about 12 cm long, travel throughout almost all the ocean, there are many varieties, but only the Mediterranean region of the anchovy has been widely used, because the Mediterranean sea lack of phosphate and nitrate and other nutrient salts, fish resources are not rich, suitable for growth only tuna, anchovies, sardines, etc., so anchovies have become the local people's food, and other coastal countries can catch a much richer variety, A significant proportion of the fish caught is only used as bait for commercial fishing or as food for farmed marine fish.
Therefore, since the ancient Roman period, anchovies have become an important ingredient in the Mediterranean region, fishermen catch a large amount, but it is easy to rot when they can't be sold, so they use salt to marinate the fish layer by layer, or immerse them in olive oil after marinating, which can be preserved for a longer time, and the flavor will also change greatly, people use anchovies to make a variety of cuisines, especially the famous special fish sauce garum. Anchovies are used to cooking in various countries in the Mediterranean, and nowadays anchovies have become an important part of many sauces, for example, Worcester sauce and Caesar sauce contain fish ingredients.
When making a sauce containing anchovies, the marinated fish is first broken into a paste, which makes it easier to release the flavor. Because of its high oil content, the flavor of anchovies after marinating is much stronger than when fresh. Olive oil soaked in anchovies also contains a high level of salt, which can be used to make pizza or dip bread. Italians use it as an important ingredient in pasta sauce, and only a few drops are needed to bring out a strong seafood flavor. Many people list pickled anchovies as unhealthy foods because of their salt content, but in fact, its flavor is better than that of fresh anchovies, and it is used in small amounts and contains a lot of lipid acids, minerals and vitamins that are beneficial to the heart, making it an essential ingredient for chefs and ordinary families.
Among anchovy products, oil-impregnated anchovies became the first choice and are the easiest to buy in supermarkets. It is soaked in olive comb oil or sunflower oil, and can be stored at room temperature without being placed in the refrigerator after opening. Most of the pickled fish have been de-headed and de-boned, but the meat has fish spines in it. The fish bones are soft and small, and can be eaten, but if there are elderly people and children at home, for the sake of safety, the fish bones need to be removed before eating.
When using pickled anchovies, be sure to follow the amount in the recipe or try the texture for yourself before deciding how much to put in. A staple food for 3-4 people, generally using 13 anchovies is enough. Most pickled anchovies have passed the marinade period of about half a year before they are on the shelves, and each bottle or jar contains 10%-12% salt as a preservative.
Many people confuse anchovies with sardines, which are smaller, have a larger mouth and a stronger flavor. Commercially available products are pickled and generally used as a seasoning, while sardines can be eaten directly.
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