Classification and fishing area
Species: E. encrasicolus Linnaeus, 1758
This species is found in the Mediterranean Sea, the Black Sea, the eastern Atlantic Ocean and from the western coast of Africa to northern Scandinavia. It lays on the surface of the water (it is a pelagic species) with greater production in the Adriatic Sea, it has the characteristics of tolerating variations in salinity (Euryhaline) and of forming immense banks to migrate (gregarious species).
Anchovy Engraulis encrasicolus Linnaeus, 1758 (photo Germais Henry)
Anchovies (photo http://www.campiglia.net)
Purchase and conservation
Fishing seasonality: from March to October. It is found in fishmongers and fish markets.
Whole anchovies just purchased must not be rinsed in fresh water because the lack of salt speeds up the state of decomposition, but must be eviscerated and placed in the refrigerator in a colander, they can be kept for a maximum of two days.
An important and detectable freshness index of the product consists in the color of the orbits, when the color changes and tends to orange it means that the product has undergone defrosting.
Use in the kitchen
They can be cooked in many ways.
Clean the anchovies carefully by removing the plug and head, dry and arrange them on a plate.
Then salt, pepper and sprinkle the anchovies with lemon juice, leaving them to macerate for 12 hours. As soon as lightened, remove the anchovies from the marinade and season them separately with oil and lemon juice. To serve.
Nutritional values 100 grams: 96 kcal
- Protein 19.8 gr
- Water 76.9
- Fat 2.0 gr
- Total minerals 1.4 g
- Phosphorus 196 mg
- Iron 2.8 mg
- Calcium 148 mg
The anchovy has an excellent food value for its protein and mineral content, moreover it is easily digestible thanks to its low fat and connective tissue content.