Anchovy

Latin name:Engraulis encrasicholus (L.) or E. encrasicolus

Synonyms: Sardine, whitebait (these are different kinds of fish yet are often sold interchangeably with anchovies)

Origin: Mediterranean and Southern European coasts are home to so-called "true anchovy." Other species harvested along Pacific and Atlantic coasts are also marketed as anchovy.

Description: Small bright-silver fish that swim in schools.

Edible parts: Anchovies have white, off-white or grayish flesh with a smooth, fatty texture and rich flavour. After curing, the flesh turns deep red.

Sold as: Anchovies are most familiar in canned form, filleted and often salt-cured and packed in oil. However, in the countries of origin they are also available fresh whole (beheaded) or in fillets (flattened and rolled). They are often salted, smoked and dried, or made into butters, creams, pastes, and spreads.

Best cooking: Fresh fillets grill nicely. Before serving canned fillets or adding them to recipes, rinse them well under cold running water. To further insure against saltiness, soak in cool water for 30 minutes, then drain and pat dry. Anchovies are often used in dressings, as garnishes, or in sauces for fish or pasta.

Popular in French cuisine, anchovies are a main ingredient in poutine, a fermented condiment, and in pissaladiére, a fish and onion pie. Anchovies are also popular in Southeast Asian cooking and are used as a base for Thai fish sauce

Buying tips: Try to find unbruised specimens (the delicate flesh bruises easily) that don't smell too strong (the older the fish, the stronger the smell). Keep them well iced before cooking. Unopened canned anchovies can be stored for up to a year in a dry, cool place. Once opened, they will keep for up to two days if you wrap them well and refrigerate them.

Nutritional value (based on the US nutrition database):

Beware : as with all fish and shellfish, the nutritional value varies among (sub)species, place of origin, freshness and size. The data below thus are provided as indication only.