Anchovies are small silver fish that evoke polar feelings. Some love their salty-spicy taste, while others hate them for their distinctive aroma. The truth is that anchovies are not just fish but a whole culinary universe. They are indispensable in Mediterranean cuisine: pasta, pizza, salads, sauces. Caesar salad is unimaginable without them, and anchovy oil can transform any dish. But why is this small fish so highly valued? How to cook them properly to bring out the flavor rather than spoil it? Let's figure it out. What are anchovies and why are they so salty Anchovies (lat. Engraulidae) are a family of small fish found in the Atlantic, Mediterranean, and Black Seas, as well as off the coast of Peru (Peruvian anchovies, the main feed fish). In cuisine, the European anchovy (Engraulis encrasicolus) is most commonly used. Fresh anchovies are tender with a delicate taste reminiscent of sardines. However, they gained worldwide fame in canned form: salted or in oil. The process of salting (or "anchovy curing") lasts several months. The fish is sprinkled with salt and, under the action of its own enzymes, it "ripenes," acquiring a piquant, umami-rich taste and a soft texture. Salt also kills bacteria and allows the fish to be stored for years. It is the salted anchovies that are the main ingredient in Mediterranean cuisine. How to choose quality anchovies There are two types of products on the market: the anchovies themselves (anchovies in salt or oil) and their cheap imitation — sardines or sprats, processed in the same way. Genuine anchovies have pale pink or reddish-brown meat, a pleasant, not sharp smell. Good canned anchovies: fillets in olive oil, sometimes with capers. Avoid anchovies in sunflower oil (cheap oil distorts the taste). Whole salted anchovies (in a jar or can) are the choice of professionals. They need to be soaked in water or milk for 30-60 minutes before consumption to remove excess salt. Vegan "anchovies" made from seaweed with added glutam ... Read more