One of the most common questions that people ask about anchovies is how they’re prepared. Because of the intense flavor and smell of anchovies, some get disheartened and just set it aside for another time. To help you with this dilemma, here are a few pointers that can help you correctly prepare anchovies.
When buying fresh anchovies, choose those that have bright eyes. Blemishes on an anchovy are normal because they bruise easily. Take note that fresh anchovies need to be cooked at once because they spoil faster than other types of fish.To help you with cleaning fresh anchovies, here is a guide from The Spruce:
Wash the anchovies under cold water.
Remove the scales by scraping them backward (tail to head) with a butter knife. Do this over a bowl of ice water or under cold running water. Rinse the fish after scaling.
Cut away the head of the anchovies. Cut the anchovy diagonally from the front of the anchovy’s bottom fin. Remove all the guts. Wash under cold water.
After cleaning and preparing your fresh anchovies, they can be marinated, preserved or added to different dishes.
Another way that anchovies are available is packed in salt. These are usually available in either glass bottles or tin cans. Salted anchovies can be filleted, but extra care is needed so as not to cause the fishes to disintegrate. Follow these steps on how to properly clean and fillet anchovies:
Gently wash the salt particles off the anchovies. Let them soak in milk, water or white wine to get rid of the remaining salt. Make sure that you don’t oversoak them to avoid them getting overly mushy. The recommended soaking time about 15 minutes to 30 minutes.
After soaking, fillet the fish by gently peeling the flesh and exposing the bones. Slowly pull the viscera and the collar bones out. Let them dry.
After drying, salted anchovies can be added to pastas, salads, spreads or even eaten whole. Oil-packed anchovies can be used similarly to salt-packed anchovies.
This is news from Safimex Joint Stock Company
Source: https://foodfacts.mercola.com/anchovies.html
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Iris (Ms.)
Export Executive
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