Anchovies

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Contents 1 About Anchovies 2 Production of Anchovies 3 Buying Anchovies 4 Anchovies Variations 5 Preparing Anchovies 6 Cooking Anchovies 7 Storing Anchovies 8 Anchovies Nutrition 8.1 Anchovies Nutritional Research 9 Anchovies Recipes 10 Anchovies Related Recipes

[edit] About Anchovies

Anchovies are small saltwater fish, are about three inches long and are related to Herring. There are about six distinct species of the fish worldwide and are all are harvested for consumption. Anchovies are a special type of fish which is also named Engraulis mordax mordax. Anchovies are a schooling fish which are extremely abundant in some areas of the Pacific coast, such as California. They are a pelagic species and are particularly susceptible to changes in water temperature. Anchovies have special characteristics like body elongated and moderately dense, greenish body with bright silver band along body, posterior of mouth reaching past eye, nearly to margin of opercula, single dorsal fin and they are as well soft fishes. They eat specially zooplankton or small insects. This tiny saltwater fish is associated to the Herring belonging to the family Clupeidae. They are frequently used in cooking and can be prepared fresh, but are not always easy to get hold of and are regularly sold packed in salt, tinned in oil, as a paste in jars or tubes, or as a sauce. They are as well commonly used as a stuffing for olives.

[edit] Production of Anchovies

[edit] Buying Anchovies

[edit] Anchovies Variations

[edit] Preparing Anchovies

[edit] Cooking Anchovies

[edit] Storing Anchovies

[edit] Anchovies Nutrition

• Anchovies Nutrient Charts

[edit] Anchovies Nutritional Research

[edit] Anchovies Recipes

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