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It is also known as anchovy. It is a blue fish and lives in saltwater. Its body is fusiform and round. Its scales have a blueish green color and it has a dark band on its belly. The mouth of this fish is large and its corner is just behind the eyes. They usually live at a depth of 100 meters. Anchovy, along with sardines and horse mackerel, are 3 of the most consumed blue fish in our country. Anchovies are obtained from anchovy fish after being salted. They are usually found in the Pacific and Atlantic Oceans, but can also be found in the Mediterranean and Black Sea. It is a carnivore that feeds on plankton, mollusk larvae, and small crustaceans. Properties and benefits: Anchovy contains B vitamins and minerals such as calcium, iodine, magnesium, and iron. It also contains vitamin A, which helps with the maintenance and repair of skin and tissues, and the development of the nervous system. Its vitamin D content regulates calcium levels in the blood, promoting calcium absorption and fixation in our bones. Its meat contains Omega 3, which helps prevent cardiovascular diseases and reduce cholesterol levels. Nutritional value per 100 grams: Calories: 128 kcal Total fat: 6.3 g Cholesterol: 69 mg Fiber: 0 g Potassium: 331 mg Carbohydrates: 0 g Proteins: 17.6 g Storage and tips: To prevent bacteria and make them last longer in the refrigerator, it is advisable to sprinkle them with coarse salt. They can also be frozen, but they should be wrapped well to prevent air from entering or stored in a suitable container for freezing. Recipe and culinary uses: The most common way to prepare these anchovies is in vinegar, an easy and simple recipe that can be stored in the refrigerator for several days, usually lasting from 15 to 20 days: Rinse the anchovies in cold water to remove any traces of blood. In a wide bowl or container, place a layer of anchovies, add salt and vinegar. Repeat until all the anchovies are used. 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 the time has passed, thaw them in the refrigerator to prevent bacteria from forming. Once thawed, drain them and place them in a container to season them with garlic, oil, and parsley.