Anchovies
Anchovies or anchois (from synonymous Spanish anchoa ) is another name for the European anchovy ( Engraulis encrasicolus ). The old spelling of anchovy is no longer in use.
In the kitchen language , this is understood to mean two different fish products that belong to the anchoses :
- Anchovies , which are filleted, salted and fermented, are used in many ways as a seasoning ingredient in southern and central European cuisine (see also garum , fish sauce , soy sauce ). These anchovies sometimes mature for over two years and have a crumbly consistency. Because of their very intense aroma and high salt content, they are not intended for direct consumption. Anchovy paste is also made from them.
- Sprats , which are less salted (partly with the use of curing salt ) and also fermented with spices or herbs and belong to Northern European and especially Scandinavian cuisine. These (fake) anchovies made from scarps ( Baltic Sea sprats , Sprattus sprattus balticus) only ripen for a few weeks. Their taste is much milder and more reminiscent of herring . They are called ansjovis z. B. an important part of the popular dish Janssons frestelse in Sweden . Sweet and sour they are inserted u. a. in Denmark as appetitsild (note: sild means herring ) also consumed directly.
There is also the distinction that anchovies are counted among the anchos and salted anchovies among the salt fish.
If anchovies are listed in a recipe without further comment, it is important to note the origin of the recipe and the quantities given in order to avoid confusion, as anchovies made from anchovies and anchovies made from sprats cannot replace each other.
Anchoïade is an anchovy preparation used in French cuisine.
Henriette Davidis already made a distinction between anchovies and anchovies in her “Practical Cookbook”.
Trivia
In the 6th episode of the first season of the US series Futurama, Fry buys the last can of Norwegian anchovies from 1997 for 50 million dollars, because anchovies were exterminated in the 23rd century by Zoidberg's species.
Web links
Individual evidence
- ↑ Do not do without fish: consumer center gives tips , Frankfurter Neue Presse of August 23, 1997, p. 1: “These fish products include frozen foods and canned fish, fish in jelly, smoked fish, marinades such as sour herring or rollmops, anchos such as anchovies or matjes and salt fish such as salted herring or anchovies. "
- ↑ Henriette Davidis : Practical cookbook. Reliable and self-checked recipes from the common and fine cuisine. ; Recipe Geneva sauce for salmon: "... shortly before serving, add 2 tablespoons of anchovy butter or anchovy sauce."