Anchovies
[Consult your Rabbi on Kosher Issues] The anchovies are a family (Engraulidae) of small but common schooling saltwater plankton-feeding fish. They are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and rare or absent in very cold or very warm seas. Recipes: Anchovy Recipes
As a food source
The anchovy is a food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, sharks, chinook, and coho salmon. It is also extremely important to marine mammals and birds; for example, California brown pelicans and elegant terns, whose breeding success is strongly connected to anchovy abundance.
They are also eaten by humans. Anchovies preserved by gutting and salting in brine, matured, then packed in oil, are an important food fish, both popular and unpopular for their strong flavor. 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. Today they are a key ingredient in Caesar salad and Spaghetti alla Puttanesca, and are occasionally used as a pizza topping. Because of the strong flavor they are also an ingredient in several sauces, including Worcestershire sauce and many other fish sauces, and in some versions of Café de Paris butter. Fishermen also use anchovies as bait for larger fish such as tuna and sea bass.
The strong taste that people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much softer and gentler flavor. In English-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade.
European anchovy Engraulis encrasicolus is the anchovy of commerce. Morocco now leads the world in canned anchovies. The anchovy industry along the coast of Cantabria now dwarfs the traditional Catalan salters, though the industry was only initiated in Cantabria by Sicilian salters in the mid 19th century.
Setipinna taty or ikan bilis is the anchovy commonly used in South-East Asian cooking to make fish stock or sambals. Anchovy is also used to produce budu, by fermentation process. |
