Anchovies and Anchovies: the taste of the sea

Our anchovies or anchovies are delicious, prepared according to a long tradition capable of returning a product of incomparable quality. Starting from high quality fresh fish and through processing, which takes place strictly by hand, a delicious product is obtained, not only because it is prepared by hand with selected aromas, but also because, with the care of those who have been preparing anchovies or anchovies for a lifetime, all the taste of the sea and fish is preserved

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The result is surprising anchovies or anchovies: long, bright, juicy and without thorns, the best of quality, which Spaghetti and Mandolin will bring to your home in standard packaging to better preserve your product.

Anchovies, or anchovies, are a real little treasure of the sea: tasty, nutritious and versatile, they can be prepared in many ways, all very tasty and able to amaze and satisfy even the most refined palates.

Anchovies or anchovies: c&' is it a difference?

Often we talk about anchovies or anchovies, distinguishing the two terms as if they were two different fish, while in reality there is no difference between the two; there is no difference. #39 Anchovies, or anchovies, are part of the same family of fish normally referred to as "blue fish “, to which mackerel and sardines also belong. The blue fish is recognized for its generally small size and for the color tending to blue of the scales on their backs, in contrast to the bright silvery scales of the belly. The two terms are different and originate from two different areas of &' Italy, but they indicate the same small blue fish, l&' “Engraulis Encrasicolus”, widespread throughout the Mediterranean area. Of these two names, the term anchovy derives from the vulgar Latin 'apiua' or 'apiuva', which in turn is an adaptation of the Greek term 'aphye', or small fish, later influenced and shaped by Ligurian or southern dialects. The term alice, d&' on the other hand, originates from the South, and is presumably of Neapolitan or Sicilian origin. But then, if the two terms are just synonyms with different origins, why does it sometimes seem that we are referring to two different species of fish? Simply because, in common parlance, there is still a small difference between the two: if anchovies mean whole fish, preserved in salt, anchovies are usually the exact same fish, which are prepared differently, that is, filleted and put in subt&' oil. A &' another source of misunderstanding is L&' the habit of some fishmongers to call smaller specimens anchovies and larger anchovies. In any case, the difference between anchovies and anchovies is the preparation and, even if the border is not necessarily clear, it is more a matter of form than of substance

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Recipes with anchovies: marinated, fried, salted or pasta d& #39

; anchovies

Anchovies and anchovies, however prepared, are always tasty fish with character, perfect to savor alone but also to create finger food or to add to simple dishes to personalize them, which you can do for example with a plate of pasta by adding anchovy fillets sautéed with a little' of extra virgin olive oil. But anchovies or anchovies lend themselves to many traditional preparations, and it is thus, rather than fresh, that it is easier to see and find them. In fact, these fish are often fried, marinated or crushed into a paste and this is how most of the time they are consumed or added to other simpler dishes. Marinated anchovies, for example, come from the traditional seafood cuisine of Southern Italy and are born as a poor dish. For this preparation, fresh anchovies are immersed in a marinade based on lemon or vinegar, to which other ingredients can be added for a more delicious result. A small precaution to observe if you prepare fresh anchovies or anchovies, is to cook or freeze raw fish for 24 hours, so as to eradicate the parasite 'Anisakis', which is also risky for humans. #39 Alternatively, you can always buy the product already processed.

Anchovies or anchovies: properties and nutritional values

Anchovies or anchovies are very tasty and cheap, but not only that, they are also very nutritious, since, like all blue fish, they are rich in omega 3, proteins, riboflavin, calcium, iron, phosphorus and selenium. Obviously if we buy salted anchovies we must be careful and rinse them thoroughly to avoid excessive sodium consumption, but despite this we are talking about a very rich and nutritious fish. The proteins, very abundant in this food, are of excellent quality, the same goes for the minerals, especially if we talk about selenium and calcium. Thanks to the richness of selenium, the consumption of anchovies or anchovies contributes to the proper functioning of the thyroid, avoids excess free radicals and may help reduce the risk of cardiovascular disease. Calcium, on the other hand, as you already know, is essential for bone and tooth health, but it would also be useful for preventing osteoporosis and hypertension. Finally, how not to mention the precious omega 3 fatty acids, active in the prevention of cardiovascular diseases, very useful for eliminating “bad” cholesterol

and highly recommended in case of pregnancy.

In short, anchovies or anchovies are good and good for you!

So why not treat yourself to a healthy treat with the best of quality?