Cookbook:Anchovy
| Anchovy | |
|---|---|
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Basic foodstuffs | Seafood | Fish
The anchovies are a family (Engraulidae) of small oily fish found worldwide. They are an important food in various cuisines, known for their strong umami flavor when processed.
Characteristics[edit | edit source]
Fresh anchovies are silvery and small—about 5–10 inches long.[1] The flesh is moist, plump, and mild in flavor, with many small pinbones.[2][3]
When processed, usually by curing or fermenting, anchovies develop a strong savory flavor.[3] After processing, they are often available canned, dried, in paste, or as fish sauce.
Selection and storage[edit | edit source]
Selection of fresh anchovies is much like any other finned fish. It should be shiny, most, and firm, with no fishy smell. Cured anchovies should still be meaty, with a very savory flavor—over-cured anchovies tend to get a metallic flavor and grainy texture.[2]
Fresh anchovies should be kept refrigerated. Tinned anchovies should be refrigerated after opening.
Use[edit | edit source]
Fresh anchovies can be fried.[4] They can also be lightly pickled, such as in Spanish boquerones en vinagre.[1]
Cured anchovies are a key ingredient in various condiments, such as Worcestershire sauce, fish sauce, and anchovy paste.[3] These are used to add a savory and salty umami flavor to foods.[5] and common as a pizza topping.
Dried anchovies may be used to make stock or broth.
Recipes[edit | edit source]
References[edit | edit source]
- ↑ a b "What Are Anchovies and How Do You Use Them?". The Spruce Eats. Retrieved 2023-12-01.
- ↑ a b "The Best Anchovy Fillets, According to Our Taste Test". Serious Eats. Retrieved 2023-12-01.
- ↑ a b c America, Culinary Institute of; Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.