Anchovies are gregarious and pelagic fish, from the same family as sardines.
They have a bluish loin and a silver-colored longitudinal stripe, being longer than sardines.
They are closer to the coastline in springtime.
They are sold in many ways such as fresh, smoked, semi-preserved, without thermal treatment, in oil, in vinegar, pickled and marinated.
Their level of freshness is better seen in entire pieces. One serving should weigh from 200 to 250 grams. They are blue, common salt-water forage fish.
piquillo green pepper and marinated anchovy salad
- Type of dish: Fish, Main course
- Temperature: Cold
Roasted sardines and red pepper salad
- Type of dish: Fish, Vegetables, Salads
- Temperature: Warm
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed