Anchovies are small, commonsaltwaterforage fish in the familyEngraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in theAtlantic,Indian, andPacific Oceans. Anchovies are usually classified asoily fish.[1] They are small, green fish with blue reflections due to a silverlongitudinal stripe that runs from the base of thecaudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length,[2] and the body shape is variable, with more slender fish in northern populations.
A traditional method ofprocessing andpreserving anchovies is to gut andsalt them inbrine, allow them tocure, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchoviespickled in vinegar, as with Spanishboquerones en vinagre, are milder, and the flesh retains a white color. For domestic use, anchovyfillets are sometimes packed in oil or salt in small tins or jars, sometimes rolled aroundcapers.Anchovy paste is also available, as isanchovy essence.
They are used in small quantities to flavor many dishes. Because of the strong flavor of anchovies, they are also an ingredient in several sauces, includingWorcestershire sauce,remoulade and manyfish sauces, and in some versions ofCafé de Paris butter. Anchovies are a popularpizza topping in some places.[3] InRoman times, anchovies were the base for thefermented fish saucegarum. Garum had a sufficiently long shelf life for long-distance commerce and was produced in industrial quantities. Anchovies were alsoeaten raw as anaphrodisiac.[4]
Additionally,fishermen use anchovies asfish bait for larger fish, such astuna andsea bass.[5]
The strong taste people associate with anchovies is due to thecuring process. Fresh anchovies, known inItaly asalici, have a much milder flavor.[6] The rare alici (anchovies - in the local dialect: "Sardoni barcolani") from the Gulf of Trieste nearBarcola, which are only caught atSirocco, are particularly sought after because of their white meat and special taste and fetch high prices for fishermen.[7]
InSweden andFinland, the name anchovies is related strongly to a traditional seasoning. Hence, the product "anchovies" is normally made ofsprats,[8] while fish such asherring can be sold as "anchovy-spiced", leading to confusion when translating recipes.[citation needed]
TheEuropean anchovy,Engraulis encrasicolus, is the main commercial anchovy, withMorocco being the largest supplier of canned anchovies.[9] The anchovy industry along the coast ofCantabria, initiated in Cantabria by Sicilian salters in the mid-19th century, now dwarfs the traditionalCatalan salters.[9]
 | This sectionneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources in this section. Unsourced material may be challenged and removed.(July 2021) (Learn how and when to remove this message) |
In English-speaking countries,alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade, a preservation method associated with the coastal town ofCollioure in southwest France. The white fillets (a little like marinatedherrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.
InSpain they are called "bocarte" when consumed as freshly cooked fish, "anchoa" when salted and commonly sold in cans and "boquerón" when marinated in vinegar and very commonly consumed as snack or appetizer. (Engraulidae [es])
In Southeast Asian countries, anchovies are known asikan teri in Indonesia,ikan bilis orsetipinna taty in Malaysia (ikan being theMalay word for fish); anddilis,gurayan,monamon,guno orbolinaw in the Philippines. They are usually sold dried, but are also popularly used in fermented condiments like the Philippinebagoong and Malaysianbudu.Ikan bilis is normally used in a similar way todried shrimp inMalaysian cuisine. In Indonesia, Malaysia, the Philippines and Singapore anchovies are commonly used to makefish stock or are deep fried. Anchovies are also popular ingredients for the traditional Javanesesambal.
In Vietnam, anchovy is the main ingredient in thefish sauce –nước mắm – the unofficial national sauce of Vietnam.[10] InThai cuisine, dried anchovies are calledpla katak haeng. They are used in a variety of dishes and especially popular deep-fried as a snack. Similarly to Vietnamese fish sauce, Thai fish sauce (nam pla) is also often made from anchovies. In other parts of Asia, such as Korea and Japan, sun-dried anchovies are used to produce a rich soup similar tosetipinna taty. These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups. There are many other variations on how anchovies areused in Korea.
Fresh and dried anchovies are a popular part of the cuisine inKerala and other south Indian states, where they are referred to asnetholi/chooda (andnethili in Tamil Nadu) and provide a cheap source of protein[11] in the diet. Fresh anchovies are eaten fried or as in a spicy curry.
In Turkey, anchovies are known ashamsi and are eaten between November and March. They are generally consumed fried, grilled, steamed andpilav.[12]
Anchovies can concentratedomoic acid in their gut which causesamnesic shellfish poisoning in humans when eaten whole. If suspected, medical attention should be sought.[13]
| Fish | |
|---|---|
| Shellfish | |
| Other seafood | |
| Processed seafood | |
| Seafood dishes | |
| Health hazards | |
| Advisory services | |
| Animal welfare | |
| Related topics | |
| Poultry |   | ||||
|---|---|---|---|---|---|
| Livestock | |||||
| Game | |||||
| Fish | |||||
| Shellfish and otherseafood | |||||
| Insects | |||||
| Cuts and preparation | |||||
| List articles |
| ||||
| Ethics and psychology | |||||
| Alternatives | |||||
| Meat science | |||||
| Meat industry | |||||
| Related subjects | |||||
Anchovies (Engraulidae) | ||
|---|---|---|
| Genera |  | |
| Main commercial species | ||
| Culinary use | ||
