Anchovy: what is the fish, useful properties, cooking recipes

Recently, the gastronomic culture of the CIS countries is systematically enriched with overseas delicacies. And some of them become the usual part of our compatriots' ration. That is how, rapidly and surely, anchovies - small but very useful inhabitants of the seas and oceans - appeared on our table. These small fish have long been an integral part of the world's cuisine. In different countries, they are used to prepare delicious dishes. In India and China anchovies have long become an attraction of the national cuisine. People of the Caribbean basin also like to enjoy dried or dried seafood. In Europe, this tasty fish occupies a place of honor on the menus of the best restaurants.

By the way, a lot of useful dishes with exquisite taste can be prepared from this modest-looking fish. But before we get acquainted with the best recipes of famous cooks, first we should learn about the features and useful properties of anchovies.

Anchovy: what kind of fish, how it looks and where it is found

Anchovies are members of the family with the same name, but they are members of the herring fish family. These sea creatures have a rather modest appearance: long slender body does not exceed the length of 20 cm. It is covered with large scales of grayish hue with a blue tint, which are very easy to separate when touched. Small teeth are arranged in a single row on both jaws.

A characteristic feature of anchovies is the vertical position of the head. If you look at the fish from the side, you get the impression that it poses on purpose, so perfect is the picture in profile. Despite its modest body size, this small fish has a huge mouth, the line of which extends far beyond the borders of the eye location. It is by this key feature that anchovies can be easily distinguished from other small fish. Another distinguishing feature is the ellipsoidal shape of the eggs. By the way, anchovies actively reproduce from May to early autumn, hatching up to 25 thousand eggs at a time, which is a lot for such a small fish. However, it is the fecundity of these fish that is attractive to marine predators.

Nutrition

The diet of anchovies consists of small plankton, which they capture with their open mouth while moving. Once in the mouth, the food is filtered in the gills.

Habitat

Anchovies are not particularly demanding to living conditions, feeling comfortable in coastal areas of the Mediterranean Sea and the North Atlantic. This fish species is found in almost all water basins of the planet, and some subspecies even live in freshwater rivers.

Anchovies prefer a gregarious lifestyle because they feel more confident in a large group. Single individuals quickly become prey to large fish, dolphins, and cephalopods. Seagulls and other birds do not mind to eat tasty fish.

Important: anchovies do not belong to the sea longevity: their lifespan is only 3-4 years.

Species

Perhaps for someone the name of this small fish may seem exotic. In that case, it can be called simply - khamsa, because both varieties of fish are related to herring. It is from their close relative that anchovies and khamsa took their flexibility, fleshiness and silvery coloring. In all, more than 15 species of anchovy fish are known, but only eight of them are most common in coastal temperate waters:

1. California anchovy. Occurs in the eastern Pacific Ocean. This subspecies is distinguished by its larger size, as well as its love of the sea depths. It often lives at depths of more than 300 m.
2. Australian. Lives off the southern coast of New Zealand and Australia.
3. Japanese. Widely distributed in the waters of the Sea of Japan and Yellow Sea. It is fished on Sakhalin on the southern coast of the Sea of Okhotsk.
4. Silver. Occurs mainly along the eastern coast of the United States.
5. Cape. Mainly lives in warm Atlantic waters along the coast of South Africa.
6. Peruvian. The most numerous commercial fish species on our planet. Its favorite place of residence - the coastal zone near Peru and northern Chile.
7. Argentine. Is found in the western Atlantic. This fish species is the main food resource for hake and mackerel.
8. European (hamsa). It is the most widespread in our hemisphere. This species inhabits the waters of the Black Sea, the Sea of Azov, and the Mediterranean Sea in large numbers, and in the warm season it is often found even off the coast of Norway.

In Russia, anchovies are fished in the Sea of Azov, the Black Sea and the Baltic Sea.

Anchovies are considered one of the most valuable commercial fish species because of the fat content of their meat of almost 30%. The Azov subspecies is considered the record-holder in terms of fat content. It is this species which has been prized above all others since ancient times.

Here is an interesting fact! Anchovy is not used everywhere for gastronomic purposes. So, the Peruvian species goes to the processing of flour for cattle feed, and the Japanese species is used as bait in the tuna fishing.

What is the difference between anchovies and sprat

Only a true connoisseur of commercial fish can distinguish between sprat and anchovy by external signs, so similar are these two representatives of the sea depths. But their gustatory qualities are strikingly different. Therefore it is very important when choosing fish products not to make a mistake that can spoil the finished dish.

To avoid such an unpleasant situation, it is necessary to remember the characteristics that make it easy to distinguish anchovy from sprat:

1. The anchovy or sprat, as the inhabitants of the Black Sea coast call this fish, has the lower jaw protruding forward. The anchovy does not have such a feature. But the structure of its head is the same as that of a shark, especially taking into account the size of the mouth.
2. The anchovy lives in desalinated and slightly saline waters. The anchovy is a native inhabitant of the seas and oceans. It only occasionally enters rivers.
3. The anchovy gets its name from the scales that resemble a keel. The body of the anchovy is covered with large, smooth scales.
4. The two fish also differ in their taste characteristics because they have a different composition of fats and percentage of fatness. Anchovies are the leaders in this regard. To preserve their unique flavor, they are salted in oil without adding spices, and sprats are cooked in tomato with seasonings.

Composition and calories

Anchovy meat is rich in protein content. Therefore, in terms of nutritional quality it can compete with the meat of animals. But there are no carbohydrates in the fish completely, which makes it valuable for dietary eating. Fresh anchovy meat contains a full range of important elements for humans:

1. Vitamin A or retinol is an essential building material for the bone system. This fat-soluble component slows the aging process and has a positive effect on the sexual sphere.
2. The complex of B vitamins is present in the anchovy meat almost in its entirety. These substances regulate the process of hematopoiesis, activate brain activity, have a positive effect on the nervous and immune systems.
3. Vitamin E (tocopherol). This powerful antioxidant cleanses the body of toxic products, promotes the absorption of retinol, and stimulates the production of sex hormones in both sexes.
4. Vitamin K prevents blood clots by regulating blood clotting.
5. Vitamin D provides strength to muscles and joints. Children need it for proper growth and development of the bone skeleton.
6. Polyunsaturated fatty acids omega is extremely important for normal immune function.
7. Amino acids, including essential, ensure normal functioning of the digestive and nervous systems.
8. Minerals. Anchovy fillets contain a huge amount of macro and trace minerals. Among the vital substances contained in the meat of the little fish are iodine, magnesium, phosphorus, selenium, iron, zinc and more than a dozen more useful minerals.

Undoubtedly, such a unique composition is very valuable for human health. Therefore, nutritionists strongly recommend including dishes from this fish in the diet of sick people and those who do not complain about their health. Taking into account that the caloric value of this valuable seafood is 135 units, such dishes can be safely included in the diet of thin people.

Note: although the energy content of the product is considered relatively high, almost half (55 kcal) is due to the energy consumption that animal fats give to the body.

What is useful for anchovies?

General benefits

As can be seen from the description of the composition, anchovies are not only nutritious, but also extremely healthy. Therefore, even the occasional appearance of this fish in the menu will have a beneficial effect on the well-being of a person of any age. Especially useful is the fish delicacy for people of old age and children, athletes and diabetics. Those undergoing rehabilitation after a serious illness or surgery should definitely include anchovy dishes in their menu.

The presence in the diet of such a nutritious fish product will be a reliable source of vitamins and minerals. The benefits of anchovy meat for the body are priceless, because its unique formula of composition causes a whole range of beneficial effects:

• cleanses from toxins and detoxes;
• improves cardiac activity;
• lowers the concentration of "harmful" cholesterol in the blood;
• Helps reduce weight without grueling diets;
• provides strength of bones and teeth;
• Strengthens immune defenses;
• prevents eye diseases;
• regulates lipid metabolism;
• increases potency;
• has pronounced anti-inflammatory properties;
• Positive effect on the endocrine and nervous system;
• Contributes to normal digestion;
• Activates cellular metabolism, which stimulates tissue regeneration;
• increases mental capacity, which is very important for the development of children.

Scientists believe that the rational use of anchovies can become a reliable preventive measure against cancer.

In short, small anchovies can bring a huge benefit to any person, if they are properly cooked. The thing is that this fish should not be salted, because the popular spice deprives it of most of its useful components.

But the main useful quality of this little fish is the high nutritional value and fast assimilation by the body. Dishes with anchovies do not cause a feeling of heaviness, and almost all substances in the composition are quickly absorbed by the intestines.

Now we should separately dwell on the benefits that anchovies can bring people of different ages and genders.

For women

A diet with the inclusion of dishes from anchovies will bring invaluable benefits to the female body. First, the content of polyunsaturated acids and vitamin complex will ensure the normal production of sex hormones, which is especially useful during menopause. For young girls, a small fish is useful because at its expense you can normalize the menstrual cycle and reduce painful sensations during this period.

We should not forget about the presence of selenium and other components that protect the skin from the negative effects of the sun and the environment. Consumption of anchovies will prevent the appearance of premature wrinkles, helping for many years to maintain the appearance of attractiveness. To this it is also worth adding that the high content of iodine in the fish meat will prevent the development of thyroid gland's pathologies, which are more often met by representatives of the weaker sex.

For men

The scientists have found out that a hundred grams portion of anchovies contains 36 micrograms of selenium, which affects not only the cardiovascular system, but also the health of the sexual apparatus. The constant presence of this mineral in food will help to prevent the development of prostate cancer. In addition, the protein-rich fish fillet is necessary for athletes to build muscle mass. Anchovies contain components that increase potency, which is also very important for the stronger sex. If you include in your menu at least twice a week a dish of this fish, such a diet will have a positive effect on performance and emotional state.

When pregnant.

Paradoxically, but with severe dietary restrictions in pregnant women, doctors allow the use of anchovies. Such a loyal attitude of doctors to small marine inhabitants is explained by the fact that because of the short life span they simply do not have time to accumulate in themselves heavy metals, in particular mercury. Of course, future mothers should eat fish in boiled or baked form, while observing moderation. For example, to support the health of the woman herself and the future baby enough to include in the menu dishes from anchovies twice a week.

When breastfeeding

Breastfeeding mothers, fearing harm to the child, are very anxious about their own diet. After all, with milk, the baby should receive only everything useful for its growth and development. In this critical period of growing body needs high-quality "building material", which is contained in the fish products. If cooked from anchovy dishes on steam, then such a diet will be useful and the mother and child. But there is fish in a smoked or salted form still should not be, as well as abuse it. Since anchovies have a high fat content, it can cause constipation in the baby. But the presence of vitamin and mineral additives in fish delicacy will only contribute to the harmonious development of the baby.

For kids

For the younger generation, anchovies are not just useful, but extremely necessary. The unique formula of their composition will ensure the proper development of the bone system and mental abilities, reduce the risks of a bad ecological environment, and strengthen immune strength. It is not by chance that exactly anchovies in different forms are given to children in preschool and school educational institutions. This fact once again proves that the little sea fish is completely safe for children's health. It can be given even toddlers as a diet. Anchovies are especially useful for children with a deficit in body weight. The optimum rate for children's nutrition - 200 grams of fish product, which is equivalent to about a dozen fish.

For weight loss.

Despite the high fat content and high percentage of protein, anchovies help to combat obesity. The fact is that, thanks to the proteins, even a small portion of anchovies causes rapid satiety. Therefore, the desire to eat extra just disappears, and unnecessary calories do not get into the body. It is true that the consumption of salted, dried and smoked fish increases thirst. As a result, the person losing weight consumes a lot of liquid, which fills the tissues of the body. The result of such a diet can be swelling and weight gain. That is why you should observe a measure in everything, and then anchovies as a part of diet will become a powerful stimulus for self-healing of organism.

Are dried anchovies useful?

Dried fish is a popular dainty of fans of beer. But dried anchovies by their nutritional qualities fully deserve the status of a separate dish. A lot of nourishing dishes can be cooked with them: the product goes perfectly with vegetables, olives and croutons.

Dried fish is often included in original sauces, it supplements the main dishes. And by its useful properties such a product is not inferior to fresh anchovy meat. The minerals, vitamins and omega acids are fully preserved in it. However, the taste of the delicacy directly depends on the size of the fish: the shallower it is, the tastier the snack. Some gourmets compare dried anchovies to seeds, which are imperceptibly eaten in large quantities. But such a product cannot become a substitute for a full-fledged fish dish. Therefore, it is better to cook anchovy fillets in the oven, fry or stew.

Harm and contraindications

The only contraindication for eating anchovies can be individual intolerance. In other cases, this fish product is absolutely safe, if it meets the quality standards, as well as properly stored and consumed in reasonable quantities.

To exclude the risk of undesirable effects, you need to adhere to the following rules:

1. Do not abuse salted and dried anchovies, especially in combination with beer, if you drink it in unlimited quantities. Such a combination can lead to swellings and allergic reactions.
2. Parasites, which often settle in the body of small fish, also pose a danger. Proper cooking or freezing can help prevent infection.
3. Salted anchovies can cause health damage. Therefore, to remove excess sodium they should be soaked for half an hour before consumption.
4. Domoic acid, a powerful neurotoxin that leads to severe forms of poisoning, poses a potential threat. This substance accumulates mainly in the intestines of fish. Therefore, you should never eat anchovies whole.

What can be cooked from anchovies: recipes

From anchovy fillets you can prepare almost any dish: fry and boil, stew and make pâté, smoke and use for filling pies. Although this fish product is not so popular in our country, in European cuisine it is in high demand. For example, the English invented their famous Worcester sauce thanks to these small fish. Italians and Spaniards love pastries with fish filling, and in Sweden anchovies are used to make a casserole with fried potatoes and onions.

Americans have also contributed to the culinary diversity: they make canapes and sandwiches with nutritious fish. By the way, it was the Americans who created the recipe for Caesar salad with anchovies, which has conquered the world. Here is one of the original versions of the sauce for the famous dish below.

Caesar salad dressing

In this world-famous dish, the main role is played by the sauce, which is both an ingredient and a dressing. That is, as the main component can be used chicken fillet, shrimp, vegetables, any product. But without a properly prepared sauce, you can't have a complete dish. For a refined sauce with a spicy flavor, canned anchovies in oil are more suitable.

In addition, you will need:

• eggs - 2 pcs;
• garlic - 1 clove;
• mustard - 3 tsp;
• anchovy - 2-3 pcs;
• lemon - 1 pc;
• olive oil - 3 tbsp;
• ground pepper.

Scheme of preparation:

1. Put the hard-boiled eggs in the refrigerator to separate the yolks from the whites more easily. For the sauce you need only the yolks.
2. Grate garlic, mash fish with a fork.
3. In a bowl squeeze lemon juice, add the yolks, garlic, mustard. Mix everything thoroughly.
4. Now add the fish, and lastly add the pepper and olive oil.
5. Beat the resulting mixture until the sauce becomes thick.
6. With this sauce dress the salad "Caesar" in any version.

Stuffed tomatoes with anchovies

The preparation time of this original dish, able to play a major role at the festive table, is only 40 minutes. For an exquisite culinary masterpiece, the following product set will be required:

• can of canned anchovies in oil;
• lemon - half;
• large tomatoes - 6 pcs;
• Sweet bell pepper - 2 pcs;
• Capers and black olives - 50 grams each;
• olive oil - 50 ml;
• salt and some fresh parsley.

Step by step cooking process:

1. First, bake the peppers in the oven, then remove their skin, cut into small pieces.
2. Capers are better chopped. In the same way chop the olives and parsley.
3. Open the can with anchovies and use a fork to shred the fish.
4. Next, mix all ingredients except tomatoes.
5. With tomatoes do jewelry work - carefully remove the top of each fruit with a sharp knife, and then with a teaspoon remove the core with seeds.
6. Fill the tomato "vessels" with the previously prepared filling, cover them with the lids, and then place them on a greased baking tray. For 30 minutes send the future deliciousness in the oven.

Bake the dish at a temperature no higher than 180°C. You can serve the snack hot and cold.

Neapolitana pizza

In Naples, considered the birthplace of this famous dish, pizza is baked in a wood-fired oven. In the absence of such antique equipment, you can get by with an ordinary oven. The recipe gives one version of the toppings, but its composition can be supplemented with Parmesan or mozzarella.

List of ingredients:

• pizza dough - approximately 1 kg;
• olive oil - as needed;
• tomatoes in their own juice - 300 g.

For the toppings you need to take:

• garlic - 5-6 cloves;
• anchovies in oil - 30 gr;
• basil - a few leaves
• capers - 40 gr;
• black olives (kalamata) - 50 gr.
• dried oregano.

It is worth noting right away that the entire process will take no more than half an hour. How to cook:

1. The first thing to get a paste from the tomatoes. For this, it is better to use a blender.
2. Now divide all the dough into four roughly equal parts.
3. Over the surface of the table spray flour. Then make a circle of each piece of dough 20 cm in diameter. The sides should not be flattened.
4. Remove any excess flour from the table.
5. The next step is the filling. Coat the top of the billets with tomato sauce, then put basil, olives, anchovies and lastly capers.
6. On top of this bright mass scatter thinly sliced garlic and oregano.
7. After this procedure, gently adjust the sides of the pizza.
8. The oven should already be preheated to 250-300°C. Send the culinary splendor in it for about 10 minutes.
9. To learn whether the pizza is ready, you just slightly press the sides of the product: if the dough takes the original position - the dish is ready.

Before serving, sprinkle the pizza with oil.

Spaghetti Sicilian style

This is another culinary gift from the Italian masters of haute cuisine. The dish is casual, but it is sure to please home gourmets with its unusually rich taste and appetizing appearance. In addition, the entire cooking process will take no more than a quarter of an hour, which is very valuable for busy hostesses.

Food set:

• packet of spaghetti - 450 g;
• garlic - 3 cloves;
• olive oil - 2 tbsp;
• fresh anchovies - 100 gr;
• parsley - bunch;
• Parmesan (grated) - 4 tablespoons;
• breadcrumbs - 2/3 cup;
• A pinch of ground black pepper.

Cooking sequence:

1. Put water in advance to boil spaghetti. Lightly salt it.
2. While the water is boiling, prepare the ingredients.
3. Peel and finely chop the garlic.
4. Gut the anchovies, remove the fins and head.
5. Heat oil in a skillet, put garlic and fish in it. Cook the mixture for two minutes with constant stirring.
6. Then add breadcrumbs and chopped parsley. Season with pepper before removing from the fire.
7. Add pasta in boiling water. Cook for 8-10 minutes, then put it in a colander to drain the water.
8. When all the parts of the nourishing dish are ready, combine them, and top with grated cheese.

Anchovy croutons

Insanely delicious and obscenely easy to prepare appetizer is perfect even for a buffet table on particularly important occasions. The dish looks very attractive, and it can be prepared in just 15 minutes if you have the following ingredients:

• anchovy fillet (in oil) - 250 g;
• bread - 6-8 slices;
• cream cheese - 50 gr;
• tomatoes - 4 pcs;
• garlic - 1 clove;
• coriander - small bunch;
• olive oil - 2 tablespoons.

Cooking sequence:

1. Give the slices of bread any shape: make them round, oblong or in the form of small squares.
2. First, fry the bread in a pan with a little oil. It is necessary so that an appetizing crust is formed on both sides.
3. Rub the croutons with garlic.
4. Dice the tomatoes.
5. On the croutons you put the tomatoes first, then the greens, followed by the anchovies and cheese.

A great appetizer is ready for tasting.

Tomato puree soup

This dish is made with canned tomatoes in their own juice, and anchovies are present to create a Spanish accent.

List of ingredients:

• medium onion - 1 pc;
• garlic - 3 cloves;
• paprika - ½ tsp;
• anchovy fillets (in oil) - 4-5 pcs;
• broth (vegetable, meat) - 400 ml;
• tomatoes - 800 gr;
• sugar - 2 tsp;
• salt, ground pepper.

How to cook:

1. Finely chop the garlic and onion, and tomatoes and fish - mash with a fork.
2. In a bowl with a thick bottom pour a spoonful of vegetable oil. Fry the onions until translucent.
3. Add garlic, anchovies and paprika to onions. Cook mixture for a minute.
4. Combine the broth and tomato mixture and pour it into a pan.
5. Bring it to the boil, lower the heat to minimum and cook the soup under the lid for about 20 minutes.
6. Remove the pot from the fire. Whisk the hot mass with a blender until homogeneous, add salt, sugar and pepper.
7. Serve this dish with croutons.

Such a soup is more suitable for a winter menu. Despite the simplicity of preparation and standard set of products, the dish turns out very tasty and hearty.

Interesting facts

1. Not so long ago anchovies were used in cosmetology. The Japanese were the first to pay attention to the rejuvenating properties of this fish. Based on the extract they now produce a whole line of effective anti-aging creams.
2. In ancient times, the Romans used anchovies to make a spicy garum sauce, which was incredibly popular in those days. In addition to fish, the dressing consisted of olive oil and spices. This spice was used as a substitute for salt. During the preparation of the sauce, the specific aroma was so strong that soon the workshops where the product was prepared, it was decided to move out of town. Today, only in Thailand is a sauce somewhat reminiscent of garum being made.
3. In ancient times, salted and dried anchovies were most valued. The Greeks considered this fish product a very profitable commodity and even called it second bread.
4. And one more interesting historical fact: originally, anchovy was not the name of the fish itself, but the dish made of it. But over time, this name was firmly attached to the fish.

To sum up, we would like to recall the folk wisdom, which says that the value does not depend on the size of a particular object. The modest size of anchovies does not detract from their merits in any way.

Photo of anchovies