The anchovy, also called alice, a fish is widespread throughout the Mediterranean, the Atlantic and the Baltic. Sardine-like body has a more subtle and spindly reaching adulthood in the 15-20 cm in length. Anchovies belong to the category of blue fish with which they share the shape, size and color of the body. The back of anchovies is crossed by a blue stripe with green shades, the scales of the sides and belly are silvery.
Anchovies live in flocks, feeding on crustaceans and small fish. Their meat is fresh preserved, are particularly tasty and laid especially for the fry. Famous are the anchovies preserved in oil or salt, like the anchovy paste used to flavor tarts, sauces and various dishes.
Another cool recognized the perfume (delicate and not as ammonia), which looks (body brilliant with boiled meat and scales member), the color of the gills (tending to pinkish red) and the eye (live and protruding with black pupil, not red).
Very similar to anchovies but less valuable, the Sardinellas is often marketed as alice. To discover the deception is enough to observe the cutting of the mouth that, while the anchovy goes over the ear base, nell'alaccio does not reach the eye.
Besides having a large culinary use, the anchovies are a food recommended by health point of view. Like all fish blue anchovies also are rich in omega-three fats, protein, riboflavin, niacin, calcium, iron, phosphorus and selenium.
When you buy anchovies preserved in salt is good rinse thoroughly under running water so as not to take excessive quantities of sodium, particularly dangerous for those suffering from hypertension.
Anchovies preserved in oil should be selected according to the type of oil used. Preferable those in olive oil, to avoid those stored in a package containing "vegetable oil" has not been specified in the label the type of oil used.
People with gout should absolutely avoid the consumption of anchovies.
Frequently the anchovies are eaten fried, making a healthy choice questionable. Granted from time to time a dish of fried fish is not so dangerous, subject to some important rules. First you should choose an oil with high smoke point such as extra-virgin olive oil, peanut oil or refined palm. The fry of anchovies should not occur at temperatures too high (below 180 ° C) and, in cooking, should be drained thoroughly and placed on a double layer of absorbent paper.
During the spring and summer anchovies spawn from which arise the famous and much sought whitebait, culinary specialties indicated especially for the preparation of canapés, appetizers and pancakes.
Anchovies live in flocks, feeding on crustaceans and small fish. Their meat is fresh preserved, are particularly tasty and laid especially for the fry. Famous are the anchovies preserved in oil or salt, like the anchovy paste used to flavor tarts, sauces and various dishes.
Another cool recognized the perfume (delicate and not as ammonia), which looks (body brilliant with boiled meat and scales member), the color of the gills (tending to pinkish red) and the eye (live and protruding with black pupil, not red).
Very similar to anchovies but less valuable, the Sardinellas is often marketed as alice. To discover the deception is enough to observe the cutting of the mouth that, while the anchovy goes over the ear base, nell'alaccio does not reach the eye.
Besides having a large culinary use, the anchovies are a food recommended by health point of view. Like all fish blue anchovies also are rich in omega-three fats, protein, riboflavin, niacin, calcium, iron, phosphorus and selenium.
When you buy anchovies preserved in salt is good rinse thoroughly under running water so as not to take excessive quantities of sodium, particularly dangerous for those suffering from hypertension.
Anchovies preserved in oil should be selected according to the type of oil used. Preferable those in olive oil, to avoid those stored in a package containing "vegetable oil" has not been specified in the label the type of oil used.
People with gout should absolutely avoid the consumption of anchovies.
Frequently the anchovies are eaten fried, making a healthy choice questionable. Granted from time to time a dish of fried fish is not so dangerous, subject to some important rules. First you should choose an oil with high smoke point such as extra-virgin olive oil, peanut oil or refined palm. The fry of anchovies should not occur at temperatures too high (below 180 ° C) and, in cooking, should be drained thoroughly and placed on a double layer of absorbent paper.
During the spring and summer anchovies spawn from which arise the famous and much sought whitebait, culinary specialties indicated especially for the preparation of canapés, appetizers and pancakes.
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