what is the ingredient in anchovies?

Answer 1

It isn't an "ingredient" it is a breed of fish....

"The anchovy is a small green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. It is maximum nine inches (22.86 cm) in length and body shape is variable with more slender fish in northern populations. The snout is blunt with small, sharp teeth in both jaws. The mouth is larger than those of herrings and silversides, two fish which they closely resemble. It eats plankton and fish larvae.

It is generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays.

Spawning occurs between October and March, but not in water colder than 12 °C. The anchovy appears to spawn at least 100 kilometers from the shore, near the surface of the water."




g-day!

Answer 2

Anchovies are a kind of fish. The canned anchovies you buy at a store usually contain the anchovies themselves, some water, some salt, and possibly other spices, flavorings or preservatives. Try looking for an ingredients list, that will give you more precise information.

Answer 3

Anchovies are fish. The ingredient is salt.

This is a joke, right?

Answer 4

Anchovies are a small fish found in the Mediterean and Pacific/Atlantic oceans, they are fished an either sold fresh, salt cured, oil packed or in jars with capers wrapped inside them.

The salty flavour is from the preserving in the first process, in Italy/Spain/Portugal they are sold fresh and a product call white anchovies, these are not salted as much and are packed in olive oil.

In most countrys they are used in many dishes, as garnish to foods, melted in to sauces and eaten either fresh on the grill or fried then just on bread as a snack. In that area you have dishes like Tapas in Spain, Antipasto in Italy and in Greece there called Mezeas.

In North America, unless you go to an ethnic area of the countrys I mentioned, you will either see them in tins, jars or in paste or sauce. In the Southeast Asian area the use them to make the flavourful ingredient fish sauce, they are allowed to ferment in salt for up to a year and when they are ready to pack, the liquid is strained off and the liquid is bottled, they to use it in many dishes for a flavouring or flavour enhancer.

Answer 5

Anchovies are small fish, they are canned with oil and salt.

Answer 6

Fish (anchovie) and salt

Answer 7

Anchovies (small fish), olive oil, salt.

Answer 8

Anchovies are salty little fish. I love them on pizza. Good luck. 2D

Answer 9

anchovies are little fish

Answer 10

Fish.