Physical Description
Anchovies are small salty green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable with more slender fish in northern populations.
Colors: silver when whole, the filets are a light brown color
Tasting Notes
Flavors: salty, fishy
Mouthfeel: Tender, Flakey moist
Food complements: Sage, Tomatoes, Garlic, Lemon, Vinegar
Wine complements: White wine, Red wine, Bandol, Tavel, Greco di tufo, Sylvaner, Fino sherry, Saumur, Muscadet, Trebbiano, Spanish rosado, Fruity reds, Verdiccio, Frascati, Manzanilla sherry, Dry rose, Orvieto, Txakoli, Sauvignon blanc, Riesling, Vernaccia
Beverage complements: Beer, Hard cider, Milk
Substitutes: Anchovy paste, Smelt, Sardines, Fish sauce
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Anchovies can concentrate domoic acid, which causes amnesic shellfish poisoning in humans, sea mammals, and birds. If suspected, medical attention should be sought. Anchovies also contain a high level of uric acid, a build-up of which can cause the inflammatory condition known as gout.
Buying: For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available.
Procuring: They are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays.
Preparation and Use
Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter.
Social/Political
Fresh and dried anchovies are a popular part of the cuisine in Kerala and other south Indian states, where they are referred to as "Kozhuva" (and "Nethili" in Tamil Nadu) and provide a cheap source of protein in the diet. Fresh anchovies are eaten fried or as in a spicy curry.
History: In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac
