Anchovies and anchovies: how to cook them and what's the difference between these two fish? In this VIDEO TUTORIAL I'll show you step by step as you clean the anchovies and I'll tell you a little’ owned and uses of this blue fish so widespread in Italy, especially in the South-Central. Obviously, This tutorial is also valid in case you have to clean the sardines.
Watching the video you will see step by step how you clean the anchovies: a quick and easy operation. First you have to peel off the head of the anchovies at the height of the gills, with a light movement, so that the entrails can also be pulled away. Then pass your fingers along the central lysa, opening the fish to book. At this point, remove the slit by breaking it with a dry movement and leave the tail intact. You can also delete the small central plug on the back, which I find annoying. In this way, however, the two parts of the #8217;anchovy will separate, So if you want to prepare ALICI INVOLTINS TO FORNO or the FRITTE ALICI, you'd better leave it.
Anchovies, anchovies and sardines: Differences
Anchovies (scientific name Engraulis Encrasiculos) are part of the blue fish family, like mackerel and sardines. But between anchovies and anchovies what difference there is? In fact, anchovies and anchovies are nothing but the same fish, but at different ages. The althics are the smallest and youngest fish (around 12 centimeters), which are usually filleted and stored under’oil. Anchovies, age and larger size (can be up to 18-20 centimeters in length), are sold fresh or stored in salt.
As peculiar features, anchovies have a tapered body, lower jaw shorter than upper jaw, a dorsal fin and a blue coloration with greenish shades on the back and silver on the belly. In any case, anchovies and anchovies are a different fish from sardines, who belong to the Clupeidae family. Sardines have reddish shades, are fusiform (squattest of anchovies), slightly longer as they can reach 25 centimetres in length.
The life cycle of anchovies lasts a maximum of 48 months and they live and move in packs. Anchovies caught in Italian seas (especially Mediterranean sea, Gulf of Genoa and Sicilian Canal) are on average smaller than those caught in spanish seas, for example (like the famous anchovies of the Cantaberic Sea). Their use is very ingrained in both Liguria and Lazio, both in southern Italy and especially in Campania (Cetara's anals are famous) and in Sicily.
Anchovy fishing period is not seasonal: you fish all’year, although the months from April to October-November are the most abundant because they are those of spawning, when anchovies get closer to the coasts. The main fishing methods are two: the ciancilo, or lampara and the flying net. In the lampara fishing method, that is used at night, the lamps are used by fishermen to illuminate the sea by attracting fish to the surface that are then caught with circuitious nets. Then there are the flying nets, that are submerged in water and pulled by boats, that have to meet precise parameters of depth and distance from the coast.
Like all the blue fish, anchovies are protein (about 17 grams of protein per 100 grams of product), Rich in Omega 3 (unsaturated fats), but also mineral salts including iodine, iron, selenium, calcium and phosphorus. In addition, anchovies are rich in B vitamins (riboflavin and niacin), In (Retinol ) and D (calciferolo). Modest l’calorie intake, 100 calories per 100 grams. Anchovies and anchovies are therefore a blue fish to cook as often as possible.
Tips for ’purchase
When buying fresh anchovies in fishmongers, must have sod meat (press the fish with one finger, must resist), a delicate, traceless smell of ammonia, a protruding eye, shiny and not flushed. And still, the body must have a bright color and the gills must have an intense color, blood red.
Anchovies in the kitchen
But how to cook anchovies and anchovies? Among the most typical Italian productions based on anchovies, there are the "alici cola of Cetara, anchovies in oil, the salted ones and the anchovy paste. In the kitchen, fresh anchovies are an extremely versatile ingredient: you can consume both cooked and raw, previa marinating.
As far as MARINATED ANCHOVIES, though, you have to be careful. marinating, with vinegar or lemon, does not secure the risk of contracting an Anisakis infection, a parasite potentially very harmful to human health. Anisakis is only destroyed by cooking above 60 degrees or freezing above 18 degrees. For this reason, marinated anals must be cut off in advance. In case the anals you buy were not already felled, you have to eviscerarle, open them like a book and remove the bone (without washing them). Then spread them on a sheet of baking paper (also in several layers, always separated by a sheet of parchment paper) and keep them for at least 96 hours (4 days) at -18 °C in freezer or at -20 °C for 24 hours. He spent 96 hours, transferred the anchovies in the refrigerator and, when they are thawed, wash them carefully and proceed as recipe.