An anchovy is a small, common salt-water forage fish found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea.
A relative of herring, fresh European anchovy is often hard to come by in the U.S. Net caught by seines off the coasts of Spain and Portugal, the anchovy is smaller than the sardine, but is prepared similarly – although it tends to be more delicate. While most people default to the thought of canned anchovies with their over-powering flavor, fresh anchovies boast a much milder delicate flavor.
Seine Fishing or Deepwater Trawlers
European anchovies caught in the Adriatic Sea are a "Good Alternative" because a management plan is now in place for this fishery.
Prepare traditionally on the grill, panfried as escabeche, or broiled with herbs and oil.
Anchovy are sold only at the height of freshness. Given their short shelf life, this delectable bite gives diners a chance to be transported to the shores of the Adriatic Sea.
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