Anchovies – what is it, benefits and harms, use in cooking and how to replace it in recipes

The content of the article

• What is anchovy
• Where are anchovies found?
• Composition of anchovy
• The benefits of anchovy
• Harm
• Cooking Application
• How to replace anchovy
• How to choose anchovies

In culinary recipes, fiction, the incomprehensible word anchovies has repeatedly been found. What is this? Small fish (maximum length does not exceed 20 cm), which in Russia is known as a component of the famous Caesar salad. On the shelves of our stores you can find jerky, dried beer snacks, as well as preserves or canned goods in glass jars.

What is anchovy

Anchovies are a fish from the Pelagic genus, the Anchovy family. A flat, small fish with a cylindrical body shape, large eyes located towards the end of the head, and an excessively large mouth are an infrequent guest on the tables of Russians. The structural features are clearly visible in the photo of the anchovy. Silver-white fish are sometimes decorated with a stripe on the midline of the body..

Where are anchovies found?

These inhabitants of marine coastal waters never go into the open ocean. Familiar to many hamsa is the European anchovy, but there are also subspecies:

• Azov;
• Mediterranean;
• Black Sea.

From the names of the subspecies, their habitats are clear: the Mediterranean, Black and Azov Seas. Other subspecies are also known: Argentinean, Australian, Peruvian, Japanese, California and Cape. Japanese, Mediterranean, Azov and Black Sea anchovies are popular among consumers because of the fat content, which is 23-28%.

Composition of anchovy

Small fish is also a source of easily digestible protein, which is quickly digested. So, the body will spend 5-6 hours on the digestion of beef, the fish will be digested in 2-3 hours. Fish oils are rich in polyunsaturated acids that dissolve cholesterol. A feature of such fats is that they are enriched with vitamins of group F, which are not synthesized in the human body, but must be present in food.

Anchovy contains (per 100 g of product):

• proteins – 20.1 g;
• fats – 6.1 g (polyunsaturated + monounsaturated + saturated);
• potassium and sodium – 300 and 160 mg;
• vitamins – A (retinol), K, D, E (tocopherol), group B (niacin, folic, pantothenic acid, cyanocobalamin, thiamine and riboflavin);
• ascorbic acid;
• minerals – phosphorus, calcium, iron, sodium, iodine and zinc;
• antioxidants.

The benefits of anchovy

Anchovy is a sea fish, which leads to a rich chemical composition, which is a storehouse of macro- and microelements, nutrients. With constant use in food, a small fish will improve the quality of life, since it will enrich the body with useful components necessary for human life.

She will contribute:

• strengthening bone tissue and teeth;
• prevention of endocrine diseases;
• normal functioning of the central nervous system;
• supporting emotional health, increasing stress resistance;
• strengthening immunity;
• cardiovascular disease prevention.

The use of anchovy reduces the risk of heart attacks, strokes, and diabetes. There is a benefit in normalizing blood pressure, cholesterol due to Omega-3 and Omega-6 in the composition. The fish should be included in the menu of the elderly, it goes well with many side dishes, while it is inexpensive and considered affordable for various segments of the population.

Harm

There are no strict contraindications for the use of anchovy. But like any product, fish can cause allergic reactions. With caution, it is worth it to people suffering from allergic manifestations of seafood. People with iodine intolerance, allergies, it is recommended to abstain or limit the amount of fish consumption.

On the shelves of the fish is salted or canned. Hypertensive patients are better to soak the fish before use to remove excess salt. People suffering from joint diseases or gout should exclude anchovies from the menu, because the product contains purines that increase the level of uric acid. Patients with gout are shown a low purine diet..

Cooking Application

The use of anchovies has been known since ancient times. The famous ancient Garum sauce was prepared from the blood and viscera of fish by fermentation. In addition to fish, olive oil, vinegar or wine were added there. Garum was a component of many recipes. A similar recipe for fish sauce is used today in Southeast Asia..

If finely chopped salted anchovy and pour olive oil, it will almost completely dissolve in oil, giving it a noble piquant taste. It is important to note that only anchovy is suitable for the preparation of such oil, but replacing it with hamsa and sprats will not work – they simply will not dissolve.

To add a special taste, smell, and necessary salinity to dishes, fish salted in a certain way are used. There is the concept of “anchovy ambassador”: fresh fish immediately after the catch is poured with spicy brine, leaving it there for several days. After that, anchovies are poured with salt and transferred to barrels, hold for 4 months. Such fish is used everywhere..

European chefs use salted fish to make:

• famous Worcester sauce;
• Italian pizza, pasta;
• Caesar Salad;
• pastes, sandwiches;
• refined capers.

How to replace anchovy

It happens that the anchovy is not at hand, but it is necessary to convey its taste to the dish. Fish from the herring breed, so suitable for taste: sprat, herring, hamsa, sardines, sprat and sprats. Another option is Thai fish sauce, which will convey a bright fish aroma, which is necessary in the dish. The traditions of making such a seasoning are carefully preserved and passed on from father to son in Asian countries.

How to choose anchovies

Today it is not difficult to buy a jar of anchovy; they are sold in many large stores. But often, a completely different fish can hide under the name of anchovy, so when buying, you should carefully study the composition indicated on the label. In order not to make a mistake when choosing, it will not be amiss to know that anchovies are an expensive product. It is better to purchase anchovy in a transparent dish so that you can view the contents.

There are differences between anchovy and other herring fish, they are visible when the can is already open:

• The fillet of this fish after salting becomes reddish-pink, the sprat fillet will remain white.
• The anchovy meat is more fat and dense, has sufficient elasticity, and the hamsa becomes soft.
• Only anchovy brine gives the fish a piquancy and a characteristic specific smell.

If you come across fresh fish, then you should know that:

• scales closely fit to the body;
• the fresh fish will appear to be silvery, shiny, with a smooth, mirrored surface. but the presence of mucus will show that the fish is stale;
• to the touch the fish is dense, has sufficient elasticity;
• the structure is not broken, the fish is not damaged.