Anchovies dried

Anchovies or Engraulis are a whole genus of pelagic fish assigned to the numerous family of the same name. Anchovies live in sea water, but never go out into the open ocean. The anchovy genus includes the following most famous species: European, Cape, silver, California, Argentine, Japanese, as well as Peruvian anchovies.

All types of anchovies differ in their miniature sizes. The researchers note that the maximum body length of the anchovy does not exceed 20 cm. The fish lives in sea water at temperatures from 6 to 22S. It is worth noting that anchovies belong to flock species of fish. The basis of the anchovy diet is plankton. Fish such as anchovy play an important role in the digestive chain of inhabitants of the deep sea.

Anchovies feed on larger fish, as well as mollusks, dolphins and fowl. Notably, anchovies rank first on the list of fish with the smallest body weight. In terms of the number of individuals, anchovies are second only to deep-sea fish cycloton. Anchovies play an important fishing role.

As an object of fishing, anchovy is interesting primarily because of the content of a large amount of fats in the chemical composition of fish. Thanks to its excellent taste, anchovies have long been used in cooking. In Antiquity, anchovies were a mandatory constituent ingredient of the garum or progenitor of a large number of modern sauces.

In addition, in ancient China and Japan, anchovies formed the basis of the diet of local residents. It is worth noting that not all types of anchovies are used exclusively in the food industry. For example, the catch of Peruvian anchovy is used to make fishmeal, which is used for fodder purposes. In addition, anchovies make food for valuable species of fish, which are bred in captivity in artificial reservoirs.

Typically, anchovies are preserved or salted and then dried. Recently, such a snack as dried anchovy began to enjoy unprecedented popularity among domestic consumers. Usually, anchovy dried is served as a snack for beer. Anchovy dried is a saline and dehydrated marine fish. Many compare the anchovy dried to the seeds. The little fish has become a favorite snack at evening gatherings with beer.

Experts say that the taste of dried anchovy directly depends on the size of the fish. It is believed that the smaller the size of the dried anchovies, the better taste the fish has. The chemical composition of dried anchovies contains a large amount of protein of natural origin, and fish are also enriched with calcium and fatty acids of the Omega-3 type. Dried anchovies eat whole without exposing the miniature fish to cleaning.