2006-10-04 04:17:30 · 34 answers · asked by moe 1 in Food & Drink ➔ Other - Food & Drink
Anchovy is a sardine which is heavily salted and compressed
to withdraw all the water withing the fish. Takes from one week
to one month, depending on the heat and weather factors.
Once all the water is withdrawn, the sardines are compressed
again into blocks of salted fish. Next, the sardine is opened,
and only the filleted part is called anchovy, no scales skin and
preferably no bones. Then topped off with edible oil, the better
quality use olive oil. Domestic use are sold in small sardine tins.
Commercially, pizza houses and others, buy in large tins. Both
are hermetically sealed.
2006-10-04 06:48:47 · answer #1 · answered by Ricky 6 · 0⤊ 0⤋
The small fish does not start out salty, it is salted as part of the curing/ preservation method. Anchovies are also available stored/cured in a vinaigrette and are very tasty on salads if you don't like the salty ones. Also you can soak the salted ones in cold water to rinse them and rid them of some salt.
2006-10-04 04:26:20 · answer #2 · answered by onottopilot 4 · 1⤊ 0⤋
An anchovie is a type of very small, salty tasting fish
2006-10-04 06:40:27 · answer #3 · answered by bridgid G 1 · 0⤊ 0⤋
An anchovy is a very small sardine. It is typically pickled in a strong salt mixture. it could be used as a topping to add flavor to a Caesar salad or rolled up inside an olive instead of a pimento stuffing. It is sometimes ground up into a paste form to add a spicy fish flavor to Italian meals.
2006-10-04 04:25:40 · answer #4 · answered by Rich Z 7 · 1⤊ 0⤋
do u mean an anchovy? if u do then it is a small green fish that is eaten by most of the fish in the sea. because it has quite a strong flavour it is used in sauces such as Worcestershire and many fish sauces.
2006-10-04 06:05:41 · answer #5 · answered by matey 1 · 0⤊ 0⤋
Similar to other answers, it is a small fish which is mostly found cured in salt. If EVER you get chance to try them on the north west coast of Italy, do so. They are prepared fresh after a slight marinade in lemon. Caught fresh and served same day, they are amazing.
2006-10-04 04:39:15 · answer #6 · answered by suzy c 5 · 0⤊ 0⤋
All the answers up to this point concern an anchovy rather than an anchovi.
If you mean "anchovy", you have your answer.
But if you do mean "anchovi", I for one am unable to help you.
2006-10-04 04:22:03 · answer #7 · answered by nontarzaniccaulkhead 6 · 1⤊ 1⤋
The Anchovyis a small ocean fish similiar to the sardine that preserved in heavily salted brine and then canned in oil.
2006-10-04 04:22:38 · answer #8 · answered by thecooking_king 1 · 1⤊ 0⤋
A small, herringlike marine fish of the family Engraulidae, especially the European fish (Engraulis encrasicholus), widely used in appetizers and various dishes.
2006-10-04 04:22:55 · answer #9 · answered by sxcbatch 1 · 1⤊ 0⤋
A very salty fish
2006-10-06 10:40:34 · answer #10 · answered by Candy 5 · 0⤊ 0⤋