Anchovies are small, cold water fish that are most commonly found preserved in salt and sold in cans or jars and do not require refrigeration before opening (see Canned Anchovies here). Originally white in color, curing turns the flesh a dark brown and causes the bones dissolve partially or entirely. Cured anchovies have a strong fish flavor and are very salty. Another method of preserving is in vinegar, a popular method in Spain. Known as boquerones, these anchovies stay white and have a much more mild tangy flavor. These fish must be kept cold, but will last for months in the refrigerator.
Anchovies are small salty green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable with more slender fish in northern populations.
Selecting and Buying
Preparation and Use
Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter.