Anchovies

Anchous is a small pelagic fish that rarely reaches its maximum size of 20 centimeters, and is found in the eastern Atlantic, rarely enough swimming to the shore, mainly only in summer, and they wait out the cold in slightly deeper places. The total number of anchovy individuals is how large that they rank second to deep-sea cyclonts.

Anchovies are caught mainly with the help of purse seines, and according to the latest estimates, an average of ten million tons of fish are caught per year. Anchovies are a fairly popular product all over the world as its flavours are quite unusual and enjoyable. Since ancient times, this fish has enjoyed success in Greece, Panticapea and Rome.

Anchovies are widely used in culinary art, as they are perfectly combined with various vegetables, onions, as well as cereals, sometimes cutlets are also made from minced fish. There is even a separate kind of Caesar salad, which is made with the addition of anchovies, instead of chicken. Dried anchovies, which act as a snack for various alcoholic beverages, are also quite common, and Italians have found application to anchovies in their signature dish - in pizza. In addition, anchovy is one of the ingredients for the famous Worcester sauce, which is very difficult to prepare and incredible in its taste.

Benefits of anchovies

The benefits of anchovies are undeniable, otherwise they would not be used so widely in cooking, they are often used in canned form as a fragrant and specific additive to a variety of dishes, mainly vegetables. The useful properties of anchovies are due to the content of a large amount of omega-3, these are polyunsaturated fatty acids that contribute to the body's resistance to atherosclerosis and have a hypotensive effect.

The benefits of anchovies with their regular consumption are becoming more and more tangible, as they act as a preventive agent during the treatment of cardiovascular diseases. The useful properties of anchovies are that they contain a large amount of micro- and macronutrients that the body needs. Anchovies are very popular not only in Mediterranean cuisine, but also in our country they are quite often added to various dishes or serve as the main one.

Anchovies can both fry and simmer and bake, in any form they remain healthy and very tasty. In addition, anchovies are one of the best sources of vitamin D that is responsible for regulating calcium-phosphorus metabolism, and it is especially important to obtain it for a growing organism. All doctors recommend consuming at least 200 grams of fish a day for children, since it contains a lot of iodine that stimulates the brain, and this is very important at a young age. Anchovy also contains many vitamins that belong to group B. The calorie content of anchovies is not high, so you can safely eat them and on a diet.

Damage to anchovies

Only with individual intolerance, the harm of anchovies can manifest itself to a person, otherwise it has an extremely positive effect on the body.