Anchovies Fillet in Oil Delfino Battista from Cetara

Anchovies Fillet in Oil Delfino Battista from Cetara

Anchovy, also called Alice, is a bony fish spread throughout the Mediterranean, in the Eastern Atlantic, in the Baltic, in the Black Sea, and the Azov. It is a pelagic species, which approaches the coasts only to reproduce (from June to November, depending on the area). It lives in flocks and at variable depths (more often within 50 m, but in winter it easily reaches 100-180 m). It feeds on zooplankton, therefore small crustaceans and mollusc larvae.

Anchovies have a short life cycle, rarely reach 5 years. Fortunately, they also possess ahigh reproductive capacity and in this way can survive the pressing fishing both in the Mediterranean and in the Ocean (even if the general population has been drastically reduced).

Description

Similar to sardines, anchovies have a thinner and tapered body, which reaches an adult length of 15-20 cm in length.The anchovies belong to the category of bluefish, with which they share the shape, size, and color of the body. The back of the anchovies is crossed by a blue stripe, with green shades; the scales of the lateral parts and the belly are instead silver.

Anchovy fillet in oil from Cetara as food

Taste characteristics

The meat of anchovies, both fresh and preserved, are particularly tasty and indicated especially or consumption as raw, after marinating, and for frying. Also famous are the anchovies preserved in oil, salt and anchovy paste, used to flavor canapés, sauces and various dishes.

Especially during spring and summer, anchovies lay eggs from which the famous and highly sought-after whitebait is born, a culinary specialty especially indicated for the preparation of canapés, pancakes, and appetizers.

Tips for buying fresh anchovies 

A fresh anchovy can be recognized:

• odor:delicate and pleasant, not ammoniacal, especially in the gills;

• From the color: brilliant body, a bright eye with unblushed black pupil, blood-red gills or on the Rosaceae border;

• consistency: firm, elastic meat, close-fitting scales, turgid and protruding eye;

• Flavor: non-ammoniacal.

Nutritional properties

Nutritional characteristics of Anchovies Fillet in Oil Delfino Battista from Cetara

In addition to having a very wide gastronomic use, anchovies are an advisable food also from the health point of view. Like all blue fish, anchovies are also rich in useful nutrients and have extremely moderate energy content.

The calories of anchovies come essentially from proteins and in small part from fats. Significant levels of carbohydrates are not appreciated; the fibers are absent.

The anchovy proteins are rich in essential amino acids, present in the right quantities, which establishes a high biological value. Lipids, although not abundant, are of great nutritional interest, as they are rich in omega 3 fatty acids of the eicosapentaenoic acid (EPA) and docosahexaenoic ( DHA ) type.

The cholesterol is present in small quantities.

As for the vitamins, the concentrations of some water-soluble of group B, such as riboflavin ( Vit B2 ) and niacin ( vit PP ), and of the liposoluble calciferol ( vit D ) and retinol ( vit A ) stand out.With regards to mineral salts, excellent levels of iodine, selenium, iron, calcium, and phosphorus can be appreciated.

Anchovies are suitable for all diets, including those for the treatment of metabolic diseases and diseases overweight. They do not contain poorly tolerated nutrients (such as lactose and gluten ) but are excluded from vegetarian an vegan food philosophies. Those suffering from gout should avoid the consumption of anchovies due to the high purine content.

The average portion of fresh, clean anchovies is 100-200 g (95-190 kcal).

Breakdown of calorie intake

The calories of 100 g of this food are divided as follows: 44% fat (93 kcal, of which 18.6 kcal saturated ), 0% carbohydrates ( 0 kcal, of which sugars: 0 kcal), 0% fiber ( 0 kcal ), 56% protein ( 116 kcal).

Nutritional advice and preparation of anchovies

When buying anchovies preserved in salt it is good to rinse them abundantly under running water, so as not to take excessive amounts of sodium, which is dangerous especially for those suffering from hypertension.

Anchovies preserved in oil should be chosen according to the type of oil used. To be preferred those in extra virgin olive oil, to avoid those stored in a package containing " vegetable oil ", without specifying the type of oil used on the label.

Often anchovies are eaten fried, making a healthy and questionable choice. Granting yourself a dish of fried fish from time to time is not so dangerous, as long as some important rules are respected. First of all, it is good to choose an oil with a high smoke point, such as the extra virgin olive oil, peanut or refined palm oil. The frying of the anchovies should take place at temperatures that are not too high (below 180 ° C) and, once cooked, should be carefully drained and placed on a double layer of absorbent paper.

A very popular recipe is made up of marinated anchovies. Despite the addition of acidic components ( lemon juice or vinegar), which denature the proteins giving it a typically cooked appearance, it is a "raw" preparation. This characteristic makes the anchovies unsafe from the hygienic point of view, in particular for the Anisakis infestation. It is, therefore, necessary, at the

expense of the gastronomic value, to subject the fish to a temperature reduction before processing; by itself, the acidity of the lemon or vinegar is NOT able to eradicate the potential parasite.

Recipes with Anchovies

Stuffed Tomatoes Grated with Anchovy Fillets Recipe

to prepare the tastiest and lightest stuffed tomatoes on the web, because they

are prepared with very little added fat.

 Ingredients

Ingredients for 4 people

• Parsley4

• tablespoons

• Extra virgin

• olive oil

• Anchovies1kg

• White wine vinegar300 ml

• Chili Peppers2

• White wine300 ml

Preparation

Remove the anchovies of the head, gut them and remove the bones; divide them into fillets, wash and dry them, dabbing them with a clean cloth.In a saucepan bring the vinegar to the boil together with the white wine and scald the anchovy fillets, a few at a time, for 2 minutes; take them with a slotted spoon and place them, as they are ready, on absorbent kitchen paper to dry and cool.In the meantime, clean the peppers, clean them with a piece of absorbent paper and cut them into slices. As soon as the anchovies are cold, place them in the glass jars, sprinkling them with the chopped parsley and adding a few slices of chili pepper here and there. Fill with oil, seal tightly and leave to rest for atleast 15 days before consuming.

Anchovy fillet in oil from Cetara, Amalfi Coast in Italy. Only with a careful selection of fresh anchovies Cetara, we can ensure and guarantee the quality of our salted anchovies.

A flavor that is handed down since ancient Roman times, a traditional method which, even today, gives us a product suitable for different consumptions.

Suggestion: Use them to enrich your appetizers or first courses of fish. Also add them as a topping to your pizza after baking.

14.5 ounce (410 gram)

Ingredients: Anchovies, sunflower seed oil, salt

Packaging: Glass Jar

Region: Cetara, Campania

Product of Italy