Envío sólo Comunidad de Madrid
- Nombre científico: Engraulis Encrasicolus
- Método de producción: Capturado
- Origen: España – Golfo de Vizcaya - Zona FAO 27 - Atlántico Noreste
It is also known as bocarte. It is a blue fish and salt water. Its body is fusiform and round. Its scales have a greenish-blue color and on its belly it has a dark band. The mouth of this fish is large and its corner is just behind the eyes. They usually live 100 meters deep. The anchovy along with the sardine and the horse mackerel are 3 of the most consumed blue fish in our country. The anchovy is taken from the anchovy, which is obtained after salting it. They are usually found in the Pacific and Atlantic Oceans, but they can also be found in the Mediterranean and Black Seas. It is a carnivore that feeds on plankton, mollusk larvae and small crustaceans.Properties and benefitsAnchovy contains B vitamins and minerals such as calcium, iodine, magnesium and iron. It also contains vitamin A, which helps maintain and repair skin and tissues and develop the nervous system. Its vitamin D content regulates calcium levels in the blood, promoting the absorption and fixation of calcium in our bones. Its meat contains Omega 3, which helps us prevent cardiovascular diseases and reduce cholesterol levels.Nutritional value per 100grCalories: 128 kcal Total fat: 6.3 gCholesterol: 69 mgFiber: 0 gPotassium: 331 mgCarbohydrates: 0 gProtein: 17.6 gConservation and tricksTo prevent bacteria from entering and last longer in the refrigerator, it is advisable to sprinkle them with coarse salt. They can also be frozen, but you must wrap them well to prevent air from entering or store them in a container suitable for freezing.Recipe and uses in cookingThe most common way to prepare these anchovies is in vinegar, an easy and simple recipe that you can have for several days in the refrigerator. They usually last 15 to 20 days: Wash the anchovies in cold water to remove any trace of blood.. In a bowl or wide container, place a layer of anchovies, add salt and vinegar. Repeat until the anchovies are gone. Cover and store in the refrigerator for 12 hours or even overnight. Once the anchovies are white, it is best to freeze them for at least 48 hours. After time, you defrost them in the refrigerator to prevent them from collecting bacteria. Once thawed, we drain them and place them in a container to season them with garlic, oil and parsley.
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