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Anchovies origin uses recipes
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Origins
Preparation of Fresh Anchovies To prepare fresh anchovies, rub the scales off with your fingers or a cloth. Use a sharp knife cut off the heads then make an incision along the stomach and remove the insides and back-bone. Rinse inside and out under cold running water and dry on kitchen paper. They can then be marinated in lemon juice or white wine vinegar, and olive oil. They are excellent with the addition of garlic and fresh parsley. Once marinated and flavoured, they can be grilled, fried, baked, barbecued Storage
Culinary Uses The Anchovy flavour goes well with fish, vegetables and meats. Use tinned anchovy fillets as a garnish for pizzas, canapés, vegetable dishes, butters and salad dressings (they are an integral ingredient in a Salad Nicoise). Anchovy Paste can be used in much the same way but remember, it's highly concentrated so don't use too much. Anchovy Essence can be used to add extra flavour to soups, stews and sauces in a similar way to Worcestershire Sauce (which actually contains anchovy in its manufacture), but once again, use sparingly. If you are using Salted Anchovies just for flavour, rinse off the salt, split them open to remove the central bone, and they are ready to use. However, if you want to eat them in salads and appetizers, wash off the salt, then soak in cold water, changing the water several times, until softened - this will take between 30 -60 minutes. |
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Anchovies
are tiny saltwater fish, about 7.5cm/3inches long and are related to the Herring
belonging to the family Clupeidae. They can be cooked fresh but are
not always easy to get hold of and are usually sold packed in salt, tinned
in oil, as a paste in jars or tubes, or as a sauce. They are also
popularly used as a
stuffing for olives. 
The
true anchovy is to be found in the Mediterranean and southern
European coastlines and are regularly caught off the coasts of Sicily, Italy,
France and Spain. The range of the species also extends along the Atlantic coast
of Europe to the south of Norway and in winter , it's common off Devon and
Cornwall in the UK. Having said that, there are many other fish known as "anchovy" to be found the world over.
Tinned
anchovies can be stored at room temperature for at least a year unopened. Once
opened, they can be refrigerated for at least 2 months so long as they are
covered with oil and sealed airtight. To alleviate saltiness in tinned
anchovies, soak them in cool water for about 30 minutes, then drain and pat dry
with paper towels. Use fresh anchovies as soon as you buy them. As with all
fresh fish, keep in a cool place such as a refrigerator. Use within 24 hours
unless marinating them.
Salted
anchovies begin to lose quality as soon as the tin is opened, so it is better to
buy only as many anchovies as you need from a large tin that's been freshly
opened in the store. If you don't use them all within a few days, wash the salt
off, place in a jar of olive oil, seal with a lid and refrigerate for up to 5
days to get the best out of them.
