This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Anchovy. The anchovy is a marine fish smaller than a sardine, not longer than 20 cm (8 inches) with a greenish-blue back and silver sides, related to the herring. The upper jaw protrudes well beyond the lower jaw. They are found in the Atlantic, the Black Sea and in huge quantities in the Mediterranean. They are fished there and in the Bay of Biscay from January to September.
Anchovies are commonly salted and then bottled or tinned. However, in continental Europe, the best ones are obtainable from the grocer, still under salt, and should be rinsed with a little vinegar and served with oil, garlic and oregano. If they are too salty, they can be rinsed with vinegar or soaked in milk for an hour and then strained and patted dry. It is easy to tell if they are fresh: fresh fish are blue-green, darkening to deep blue or black after a while out of the sea. Most often available fresh. In Spain anchovies are often deep-fried and arranged in a fan-shape joined at the tale.
|Anchovies in the lovely central market in Valencia||
Latin: Engraulis encrasicolus (Linnaeus, 1758)
Ethnicity: Latin American, Mexican, Spanish
Most frequent country: Latin America, Mexico, Spain
See places: Spanish food and cuisine, Mexican food and cuisine