With the month of April begins the best month for the Cantabrian anchovy. And it is that with spring, in the months of April and May, the anchovy is at the best time to consume it. An opportunity to taste excellent fish, which is also very healthy and at a very reasonable price.
Although it is possible to find it all year round, the Cantabrian anchovy is in an excellent state of freshness and quality in the month of April. A very versatile fish in the kitchen and very healthy for all people who want to take care of their cardiovascular health. The anchovy is a member of the blue fish family and as such provides us with a large amount of unsaturated fatty acids, omega 3 and linoleic. These components help to reduce lipids in our body and to accumulate and adhere to our arteries.
In addition to the aforementioned fatty acids and Omega 3, anchovies provide us with vitamin D, one of the vitamins in which we are most deficient and which is not provided by other foods. It also provides us with vitamin A, responsible for cell regeneration. As many fish are rich in minerals, in the case of the anchovy it is rich in iodine, calcium, potassium and sodium.
Enjoy the richest anchovy in April
The anchovy or the anchovy are the same fish. In fresh we can prepare the anchovy in many ways and in a very simple way. The best known is fried, but we can make it baked with garlic and parsley and in just a few minutes. Also accompanying cokes or pizzas. Macerated in vinegar for 24 hours and finished with garlic and parsley, in the same way and in vinegar, accompanying montaditos.
It goes without saying that we can find the anchovy canned or semi-canned to accompany meals and appetizers.
Finally, we must not forget, before preparing any dish with anchovies, to freeze the fish for 48 hours in order to avoid contamination by the parasite of anisakis.
