A – ‘Anchovy’

The abc of Food Cooking and People

‘Anchovy‘

Anchovy (Engraulis encrasicolus) is a small, oily fish harvested worldwide, with about 150 species. It is abundant in the Mediterranean Sea, especially off the Costa Brava in northeast Spain, and is also found in the waters off California, Peru, Japan, South Africa, and New Zealand. Fresh anchovies are delicate and highly perishable, often enjoyed freshly caught but more commonly preserved through salting and drying or canning in oil.

To extend their shelf life and intensify their flavour, anchovies are commonly salt-cured or packed in brine and oil:

Spanish Salt-Curing: Spanish anchovies are known for their quality, especially when cured in brou, a brine of sea salt. They are typically cured for 6 to 8 months, after which they are gutted, beheaded, and packed in sea salt with a hint of pepper.

Canned and Oil-Packed Anchovies: Anchovies are also commonly preserved in oil or transformed into anchovy paste, making them a versatile ingredient with a long shelf life.

Anchovies are essential to Mediterranean and Catalan cuisines:

Pa amb Tomaquet: In Catalonia, cured anchovies are served with bread and olive oil in the popular dish pa amb tomaquet.

Pasta and Seafood Dishes: Fresh anchovies feature in dishes like pasta with anchovies in Sicily. In Catalan cuisine, they appear in arroz negro (black rice), suquet (fish stew), and zarzuela (seafood casserole).

Global Influence: Anchovies are included in sauces and pastes that define other cuisines, such as garum (an ancient Greek and Roman sauce), anchoiade (a Provencal paste), anchovy paste (popular in Germany as Sardellen Pasta), and nuoc mam (Vietnamese fish sauce).

Anchovy Products and Derivatives

Anchovies contribute to a variety of traditional products:

Anchoiade: A bold anchovy paste from Provence.

Anchovy Paste: A smooth, concentrated paste often sold in tubes, especially popular in Germany.

Garum: An ancient Greek and Roman fermented anchovy sauce.

Nuoc Mam: A pungent fish sauce central to Vietnamese cuisine.

Anchovies are prized for their intense umami flavour, which enhances a range of dishes and sauces. Their importance in culinary history spans from ancient Greece and Rome to the present day, highlighting the versatility and cultural significance of this small yet flavourful fish.