Properties of anchovy fish
Nutritional value and composition | Vitamins | Minerals
How much does anchovy fish cost (average price per 1 kg)?
Moscow and Moscow region.
150 rub.
Anchovy fish or otherwise European anchovy belongs to one of the 8 known varieties of anchovies. This schooling coastal fish, as a rule, inhabits the waters of the eastern part of the Atlantic Ocean. In addition, anchovy fish lives in the Mediterranean and Black Seas, and in the warm season it often enters the North, Azov and Baltic Seas.
Externally, the anchovy fish is a small, low-bodied fish no more than 20 centimeters long, although there are also much smaller specimens - up to 15 centimeters. The color of the back of this fish varies from blue-green to black-gray, with the sides of the anchovy being distinguished by a white-silver color. A longitudinal strip of metallic luster may be observed along them.
Humanity has been familiar with anchovy fish since ancient times - the Romans and Greeks bought this fish from Crimean fishermen at the beginning of our era. According to the ancient Greek historian and geographer Strabo, anchovy fish was highly valued and was the second most profitable foreign trade product after bread. And today, during excavations, archaeologists discover on the Crimean coast sinkers from the nets with which anchovy was previously caught, as well as vats in which this fish was salted.
The ancient Romans and Greeks adored the tender, tasty meat and the peculiar taste of anchovy fish, which is characterized by a slight bitterness. In ancient times, it was generally customary to salt it, after which it was used as food or even used to prepare a hot and sour sauce called garum. The calorie content of anchovy is about 88 kcal per hundred grams of fresh meat.
Today, anchovy fish has gained wide popularity among consumers not only due to its high taste, but also due to its availability. Nowadays, it still remains an important object of active fishing. Anchovy fish is sold mainly in salted form, although sometimes you can find a fresh-frozen version. This fish is used to make pates and stews, and it is added to pilaf and salads. Hamsa is often stuffed with olives, and in Italian cuisine it is used to make a very tasty and aromatic paste.
Application
You can prepare many different dishes from anchovy. This fish is often baked and fried in anchovy fillet batter. Anchovy is also used to make pate, stewed and smoked. Many people even experiment with drying this fish.
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The benefits of anchovy
Anchovy fish is considered a fish delicacy - it can be safely consumed whole, along with small bones. Moreover, it is believed that this is the benefit of anchovy for human health, in particular its bone tissue. This small fish is an excellent product for people of different ages, because it contains high-value protein, and the nutritional value of anchovy is in no way inferior to meat. In addition, the beneficial properties of anchovy are due to the presence of vitamin PP and a number of microelements (zinc, chromium, fluorine, nickel and molybdenum).
The benefits of anchovy are also obvious due to the content of Omega-3 polyunsaturated fatty acids. These substances in fish help reduce bad cholesterol levels and also prevent the formation of blood clots, improving the lipid profile. Another magical effect of Omega-3 acids is considered to be the ability to prevent malignant neoplasms and significantly slow down the process that has already begun.
Beneficial features
Thanks to its rich composition, European anchovy provides health benefits:
- The increased content of calcium and phosphorus helps strengthen bones and ensure proper muscle function.
- Improves the condition of teeth, hair and nails.
- Due to the presence of vitamin F (a group of essential fatty acids), it has a beneficial effect on the skin and reduces skin itching - a manifestation of various diseases.
- Reduces the risk of developing atherosclerosis and cerebrovascular accidents.
- Provides prevention of vascular thrombosis and angina attacks, resists cardiovascular diseases.
- Improves the functioning of the urinary system.
- Useful for pathologies associated with the thyroid gland.
- Fat-soluble vitamins (A, D, E) in its composition accelerate skin regeneration and improve appearance.
- Due to the content of easily digestible proteins, this product can replace beef or pork in the diet.
- Essential amino acids in combination with zinc and vitamins have a positive effect on the reproductive system in men.
- Omega-3 fatty acids speed up thought processes, strengthen memory, and normalize brain function.
Preparing anchovy salad in pictures
Simple ingredients for a delicious anchovy (anchovy) salad: Marinate the onions in a mixture of vinegar and water, peeled anchovy, cleaned, cut everything and mix. The anchovy salad is ready! Delicious potato salad with anchovy, Yalta red onion))
There are foods that you can either passionately love or hate, and herring is their bright representative. Some will never be tempted even by the king of salads “under a fur coat”, while others are ready to eat this fish without restrictions with “naked” potatoes or just with bread.
Forshmak is a dish that can reconcile the former with herring and increase the love of the latter, because the fish in it recedes into the background, and the delicate and juicy texture of the unusual pate remains in the foreground.
However, today we are not talking about herring, but about its closest relative (both biologically and in taste) - anchovy or European anchovy.
Hamsa can successfully replace herring in most dishes that are prepared from it, and in the same way, anchovy makes an excellent mincemeat. Anchovy is a little more hassle, because the fish itself is small and it takes a long time to separate the fillets, but on the other hand, it is cheaper and you can always buy exactly as much as you need.
Salted anchovy
Advantages and disadvantages
Salted anchovy can bring both benefits and harm.
- Contains a large amount of vitamins and minerals in a small serving.
- Easier to digest compared to beef and other types of meat.
Disadvantage: high salt content, contraindicated for people with kidney disease and cardiovascular pathologies.
How to pickle at home
- 1 kg of fish;
- salt to taste;
- spices: allspice, cumin, bay leaf.
- Rinse the fish, place in a clean container and cover with salt.
- Place the container in the refrigerator for 3-4 hours.
- Drain off the released liquid.
- Place the anchovy in layers, sprinkling each with salt and spices (except for the very last top layer).
- Refrigerate for 1 week. After this, the product is ready for use.
The shelf life of home-salted fish in the refrigerator is no more than 3 weeks.
Useful properties of Hamsa
Reference.
Energy value, or calorie content
- this is the amount of energy released in the human body from food during the digestion process. The energy value of the product is measured in kilocalories (kcal) or kilojoules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called a food calorie, so when caloric content is reported in (kilo)calories, the prefix kilo is often omitted. You can see detailed energy value tables for Russian products here.
The nutritional value
— content of carbohydrates, fats and proteins in the product.
Nutritional value of food product
- a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins
, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.
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