 |
| anchovy - www.healthnote25.com |
Anchovy is one of the most common marine
caterers found in the Atlantic, Indian and Pacific coastal seaside, and is
categorized as an oily fish. This fish comes from the family Engraulidae, which
consists of fish with a size between 2 cm to 40 cm depending on the species.
 |
| anchovy - www.healthnote25.com |
In
Madura, anchovies are commonly caught with a device called a payang, although
it is later known that payang is not sustainable.
The
most common processing of anchovy is salted in salt solution and then packed in
oil or salt. This process makes the skin color of the bluish-green fish to be
gray. In Spain, anchovies are fermented in vinegar solution.
In
Ancient Rome, anchovy was the basic ingredient of a fermented fish sauce called
a garum. Garum has a high shelf life so it can be traded to a location far from
the beach.
 |
| anchovy - www.healthnote25.com |
This
fish is also believed to have an aphrodisiac effect. This fish though small but
has a strong flavor so that various kinds of fish sauce using anchovy as its
basic ingredients.
0 Comments:
Post a Comment