Anchovy: its peculiarity and 5 recipes

Difficulty
Medium

Author of the publication

Eva Tikhonova

Anchovy is a small fish of the herring family that grows up to 20 cm. It lives in sea and fresh water throughout the earth. There are 15 species of them depending on their habitat. For example, Japanese anchovy, Californian anchovy, etc. In our stores it is also called anchovy.

Anchovy meat tastes juicy, tender, very fatty, since per 100 grams of pulp there are 14 grams of fat and 25 grams of protein, calorie content - 135 kcal, it also contains a lot of iodine and phosphorus. Anchovy stabilizes sugar levels in the body, promotes digestion and exhibits antioxidant properties.

Anchovies are used in cooking in various forms: salted, smoked, canned and fresh. Fresh fish can be prepared to your taste: fry, stew, bake, and salted fish can be put on sandwiches or added to salad.

Italian traditional food is pizza with anchovies and spaghetti with this fish. Spanish is a sauce made from anchovy, as well as fried or boiled anchovies. French cuisine is famous for onion pie with olives and anchovy puree.

Anchovies have a very unpretentious taste. But when you salt them, they completely change and acquire a piquant aroma. Most often, fish is added to salads, sauces and pizza.

But if you really want to cook delicious dishes with anchovies, but they are impossible to find, what can you replace anchovies with? Spicy salted sprat or regular sprat, Vietnamese or Thai fish sauce - all of these products are very similar in taste to anchovy.

Quick Anchovy Recipe

It’s prepared quickly when guests are on the doorstep, and we still have a lot to prepare.

Ingredients:

anchovy fillet – 8 pcs.;
pickled cucumbers – 2 pcs.;
tomatoes – 4 pcs.;
radishes – 2 pcs.;
greenery;
mayonnaise;
salt.

Cooking method:

First of all, you need to wash the vegetables, cut: tomatoes, radishes into circles, and cucumbers along with fish into slices.
We choose a beautiful salad bowl, put tomatoes, cucumbers, radishes in it one by one and add salt.
Place pieces of anchovy on top and pour mayonnaise on top.
Sprinkle with parsley or dill.
We put the finished salad with anchovies on the table.

What kind of fish is anchovy?

The culinary qualities of fish, as well as its taste, mainly depend on the amount of fat it contains. The most delicious fish are considered to be those with a fat content of more than 8%. It would seem that such a small fish as anchovy or, as it is most often known, anchovy, occupies a fairly high place in terms of its taste. how to fillet anchovies in this recipe.

Anchovy

They are used not only for salting and canning, but also for preparing first and second courses. Depending on what kind of fish dish will be prepared, the primary processing of the anchovy depends.

In the recipe we have already shown how to peel anchovy for salting and preparing canned food. The method for obtaining anchovy fillets, which is demonstrated here, is used in the case of preparing second courses - frying fish in batter, pilaf, preparing cutlets, meatballs and other fish dishes.

Anchovy salad

Ingredients:

8 young potatoes;
180 grams of green beans;
130 ml olive oil;
400 grams of tuna fillet;
a clove of garlic;
a teaspoon of Dijon mustard;
2 tablespoons of wine vinegar;
50 lettuce leaves;
12 pcs. cherry;
90 grams of olives;
2 spoons of capers;
8 pcs. anchovy fillet;
2 eggs;
lemon.

Cooking method:

Peel the potatoes and cook in salted water until tender. Let it cool and cut into pieces.
We cut the beans, boil for 3 minutes in boiling salted water, then rinse in cold water. Transfer to potatoes.
Pour oil into a frying pan and heat it on fire. Chop the tuna into cubes and fry for about 3 minutes. Add to beans and potatoes.
Boil the eggs for 8 minutes, then peel and cut.
Let's make the dressing: mix mustard, crushed garlic, vinegar, oil, add a little salt.
We beautifully put lettuce, potatoes with beans and fish, olives, and capers in a salad bowl. Pour over the dressing. Decorate with anchovy, cherry tomatoes and eggs, sprinkle with a little lemon juice.

Spaghetti with anchovies

Ingredients:

50 g anchovies;
0.5 kg spaghetti.
2 cloves of garlic;
a piece of bread;
2 tablespoons of oil of your choice (vegetable or olive);
salt;
pepper;
green parsley.

Cooking method:

Place a pan of water on the fire and add a spoonful of oil.
When the water boils, cook the spaghetti (about 12 minutes).
Place them in a colander and rinse with warm water.
Open the canned anchovies, remove and dry.
Then cut into slices.
Take a pan, pour oil, heat it up.
Throw in the garlic.
As soon as it has become soft, add our anchovy.
Simmer for about 5-6 minutes. Add bread crumbs with pepper.
After everything has warmed up, add the spaghetti and shake a little.
Sprinkle generously with chopped green parsley. Both the kids and the husband will love this spaghetti with anchovies.

Getting anchovy fillets quickly and easily

First, we separate the pulp along the spine on both sides. We tear off the tail fin and remove it along with the spine, while the costal bones are easily separated from the flesh.

Rinse the finished fillet thoroughly on all sides under cold running water.

And also without squeezing, place the washed fish in a colander to let the water drain. After some time, when the water has drained, you can proceed directly to the actual preparation of the fish.

The recipe for the primary processing of fish was specially prepared for the Fish Dishes website by Liliya_uk, Turkey

Noteworthy recipe: Pilaf with anchovy in Turkish

Second spaghetti with anchovies

The dish according to this recipe turns out softer due to the homogeneity of the prepared sauce.

Ingredients:

450 g spaghetti;
1 1/2 cups chopped parsley;
1/2 cup olive oil;
chopped onion;
1/3 cup pitted olives;
4 anchovy;
2 spoons of capers;
2 cloves of garlic;
1/2 spoon of ground pepper, salt.

Cooking method:

Prepare the sauce. Using a blender, chop parsley, garlic, anchovies, onions, and olives.
Add spices: salt, pepper, oil. This should all be in a homogeneous state.
Cook spaghetti in boiling salted water.
We rinse, return to the pan, add a spoonful of oil and the prepared sauce there, stir.
Place on a large plate and serve our spaghetti with anchovies!

Pizza with Anchovies

Ingredients:

ready dough;
tomato paste;
tomatoes – 300 grams;
anchovy in oil – 5 tablespoons;
olives or pitted olives;
mozzarella cheese";
olive oil – 3 tablespoons;
chopped oregano leaves - spoon;
salt pepper.

Cooking method:

Preheat the oven to 220 degrees.
Place the finished rolled out dough on a greased baking sheet and grease it with tomato paste on top.
Then lay out the anchovy meat, tomatoes cut into rings, olives or black olives.
Next, add salt, pepper, oregano and oil.
Cover it all with grated cheese. Bake for 15-20 minutes.

There are many more different delicious and mouth-watering recipes with this fish, but we have looked at the most delicious dishes with anchovies that your family, friends and loved ones will eat with great pleasure! Bon appetit!

Anchovy fillet in oil MIKELE, 157 gr.

Description:

Anchovies are small schooling fish, whose taste was appreciated in ancient times. The taste of anchovies is very high. The meat is tender and juicy. One of the main values of anchovies is the high level of fat content of these fish. So, per 100 g of the edible part of anchovies there are 14 g of fat and 25 g of protein. Like all seafood, anchovies contain vitamins, macro- and microelements in fairly large quantities. They are especially rich in phosphorus and iodine. In modern cooking, and even in classical cooking, rarely does anyone do without a jar of aromatic anchovies, because with them you can prepare such a large number of tasty and healthy dishes. Use of anchovies: In cooking, anchovies are used fried, as well as stewed with onions, tomatoes and potatoes; and thanks to the tender flesh, they make excellent cutlets. Salted anchovies are used for sandwiches and added to salads. The anchovy is especially popular for creating various seasonings, such as anchovy oil or the traditional English anchovy sauce. In Italy, anchovies are a traditional pizza topping. In Spain, anchovies are fried and boiled, and used to make sauces. In France they prepare pisaldieu - a famous onion pie seasoned with anchovy puree and olives. Finely chopped salted anchovy (lo and behold!) almost completely dissolves in olive oil, giving it a noble piquant taste. Anchovies are good for the health of the nervous and digestive system, skin and mucous membranes. Substances contained in anchovies regulate blood sugar levels and are antioxidants.

History of Anchovy: Anchovies - small silvery fish with a greenish-black stripe along the ridge - are a favorite food in almost all of Europe and the New World, and are practically not known at all in Russia. The reason for this state of affairs was once obvious: real anchovies are found in the Mediterranean Sea, off the coast of Southern Europe. Therefore, this fish is especially respected because of its habitat - in Italy, Spain or Provence. However, this circumstance was excusable in those days, when communications were not developed, and humanity did not yet know the possibilities of canning. Why in Russia, in the era of globalization, anchovies are still something outlandish, one can only guess. Either our people don’t like sea fish, or the “Book on Tasty and Healthy Food” published in 1953 once and for all spoiled the people’s taste, claiming that “anchovy” is just another name for the Black Sea anchovy, and also that Anchovy is just a special way of salting herring, Baltic herring and other small fish. After such statements, it is easy to lose interest in anything. Anchovies are indeed distant relatives of herring. They are salted and canned, but also eaten fresh and prepared in a variety of ways, and the British even introduced anchovies into their most famous Worcestershire sauce. It is impossible to calculate how many French sauces contain anchovy. We also owe the appearance of the “canapé” to this silvery fish with tender white meat: initially the word “canapé” was used to describe a small sandwich with anchovies. Americans still love to spread anchovy paste on their sandwich, made from pureed anchovies, vinegar and spices. In Corsica, anchovy fillets, fresh figs and garlic are mixed in a blender and then spread on warm bread drizzled with olive oil. Anchovies are included in the recipe of perhaps the most famous Swedish dish, “Jonson's Temptation”: lightly fried potato slices are placed on a baking sheet, layered with anchovy fillets and fried onions, the top layer is smeared with mayonnaise or sour cream, sprinkled with breadcrumbs and baked in the oven. The main thing here is not to overdo it, since anchovy is a very salty fish. The Spaniards stuff pies with pre-soaked anchovies, fry them in batter or marinate them in vinegar with olive oil and garlic. Among Italians, anchovies are an indispensable ingredient for some types of pizza. At Easter in Rome they cook lamb with this fish. Anchovies were and are loved by representatives of all social classes. In the Italian province of Calabria, a dish called “poor man's caviar” is prepared from anchovies, olive oil and pepper, while it is known that 1st class passengers of the Titanic dined on anchovies on April 14, 1912, a few hours before the ship collided with iceberg In Provence, located on the very shore of the Mediterranean Sea, they do not eat butter, and this deficiency is compensated for by the active use of anchovy oil. It is served with fresh vegetables: leaf celery, sliced sweet peppers, young shelled beans or purple artichokes, which are popularly called “cat faces”. Roast lamb, boiled beef and vegetable dishes are also seasoned with anchovy oil. This butter is also simply spread on bread. This is how, for example, anchovy oil was prepared in the house of Renoir, who was not only a great artist, but also a distinguished gourmet. Anchovy fillets were soaked in milk for an hour, then cut into small pieces and ground in a mortar into a homogeneous mass, to which chopped garlic, vinegar, and olive oil were added and mixed thoroughly again. Composition of anchovies: According to the USDA Nutrient Database in 100 g. fresh anchovies contain: Water - 73.37 g Proteins - 20.35 g Fats - 4.84 g Carbohydrates - 0 g Ash - 1.44 g Vitamins in anchovies: Vitamin A (retinol) - 15 mcg Vitamin B1 (thiamine) - 0.055 mg Vitamin B2 (riboflavin) - 0.256 mg Niacin (vitamin B3 or PP) - 14.024 mg Vitamin B5 (pantothenic acid) - 0.645 mg Vitamin B6 (pyridoxine) - 0.143 mg Folic acid (vitamin B9) - 9 mcg Vitamin B12 (cyanocobalamin) - 0.62 mcg Vitamin C (ascorbic acid) acid) - 0 mg Vitamin E (tocopherol) - 0.57 mg Vitamin K - 0.1 mcg Macroelements in anchovies: Potassium - 383 mg Calcium - 147 mg Magnesium - 41 mg Sodium - 104 mg Phosphorus - 174 mg Microelements in anchovies: Iron - 3.25 mg Manganese - 70 mcg Copper - 211 mcg Zinc - 1.72 mcg Selenium - 36.5 mcg