Anchovies

Anchovies are a type of small, common, forage saltwater fish that are found in marine environments and brackish waters around the world.

There are more than 140 different species of anchovies.

Anchovies are part of the herring family.

The word “anchovy” comes from the Latin word “apium”, meaning “small fish”.

Anchovies are a popular ingredient in many Mediterranean cuisines such as tapenade.

They are also used in a variety of other dishes, including Caesar salads, pizza, and Worcestershire sauce.

Anchovies are high in omega-3 fatty acids, which are essential for heart health.

They are also a good source of protein and vitamins B12 and D.

Anchovies have been used in traditional medicine for centuries to treat various ailments, including arthritis and asthma.

The process of curing anchovies involves salting and pressing them in barrels, which can take up to six months.

Anchovies are often preserved in oil or salt to prolong their shelf life.

The ancient Greeks and Romans were known to use anchovies as a seasoning for their food.

The first canned anchovies were produced in France in the 19th century.

The largest anchovy fishery in the world is located in Peru.

Anchovies are an important food source for many marine animals, including dolphins, sea birds, and larger fish.

Some species of anchovies are bioluminescent, meaning they can produce their own light.

Anchovies are a common bait fish for recreational and commercial fishing.

They are also used as feed for livestock and aquaculture.

Anchovies have a very strong, pungent flavor that can be off-putting to some people

In some countries, such as Spain, anchovies are considered a delicacy and are served as a tapa or snack.