The north of Spain is, without a doubt, the cradle of anchovy. Collected in the Cantabrian Sea, this fish is one of the kings of our table. Either fresh or salted, there is no house in which this delicacy has not been consumed. What is the reason for this to be so? We tell you all the details.
From the family of the engraulids
The engraulids are a family that includes several genera of fish, which we commonly call anchovy or anchovy. Although they occur in Pacific and Indian waters, the most famous are those caught in the Atlantic, especially in the Cantabrian Sea. It is also very common to find them in the Mediterranean, since they tend to live in temperate waters. In addition, it was the Phoenicians and Greeks who spread the habit of consuming them throughout Europe.
These types of fish are small, generally around 10-15 centimeters. Their color varies from bluish to light gray, although they are perfectly recognizable by their silver bands on the flank. The skin is composed of large scales that they come off easily. It is its shape and its easy handling that makes it a widely used fish for food.
The properties of eating anchovy
La anchovyLike a good oily fish, it is a source of properties. First of all, we must emphasize its low caloric level. Each fillet contributes just eight calories. They are especially recommended for athletes, since their protein levels are very high. In addition, they are especially recommended for children and pregnant women, since they contain a high amount of folic acid.
They are a source of iron, calcium, vitamins and omega-3, the healthy fat that helps lower cholesterol and triglycerides. Among the vitamins, D stands out. Its high content in this makes them a great ally to strengthen the immune system and prevent some types of cancer. But, like everything, it also has its contraindications. Salted anchovies contain somewhat high levels of salt, which is why they are recommends its moderate consumption.
The ham of the sea
Although it is common to eat them fresh or in vinegar, the anchovy It stands out above all in its salted variety. considered the sea ham, this snack stands out for its finesse, its taste and its versatility to taste it. Made in the north of our country, especially in Cantabria, where the "Anchoas de Santoña", the production process is complex. This process to elaborate begins in spring, when the best pieces are captured.
Subsequently, the elaboration is carried out between March and June, when the bocarte is in its optimal state of flavor and texture. Afterwards, they are separated by type and size, eviscerated and washed in brine. When this phase is complete, they are placed in barrels with salt, where they are cured for around seven months. After this period of time, the most traditional phase begins: manual cleaning to remove fur and residue that may remain impregnated. Finally, they get into jars with olive oil.
The use of anchovies in Spanish gastronomy
Although the anchovy, or anchovy, is a very northern product, the truth is that it is one of the queens of Spanish gastronomy. Whether in elaborate dishes, in pintxos or on toast, this delicacy is much appreciated by cooking lovers, either the traditional or the most avant-garde. One of the most common ways to eat them is in batter. An attractive way to eat it and very simple to make.
La anchovy salted offers us multiple varieties of how to enjoy it. There are countless recipes in which it goes perfectly, especially in traditional pintxos. Between these highlights the gildas. This snack is a type of pickle that combines this fish with olives and chilli pipe, whose elements are joined by toothpicks. Its taste is strong and acid, and it is ideal to taste it with a drink, preferably wine or beer.
As we have already seen, the anchovy It is a food rich in properties and very versatile. A fish that we find in every house, and that is perfect for all kinds of preparations and accompaniments, since in its different varieties, house with everything all these elements. Isn't that an appetizing morsel?
