anchovies
Anchovies, the blue fish to prefer
The anchovies, renowned blue fish, are present in large quantities in the Italian sea, thus becoming an ingredient at the base of numerous recipes and traditional dishes.
Anchovies are small-sized fish, rich in extraordinary properties, recommended in a proper diet. Indeed, this Italian fish is characterized by its richness in Omega-3 fatty acids (precious for the nervous, cardiovascular, and immune systems), proteins, minerals (calcium, phosphorus, iron, and selenium), and B vitamins (niacin and riboflavin).
Anchovies fall under the non-scientific designation of “blue fish” which indicates the blue dorsal coloration. We find anchovies widespread in the Mediterranean, the eastern Atlantic, and the Baltic Sea; unlike other species, it is not at risk of extinction. Its catch very often occurs close to the coast, a fact that reduces the discharge of fuel oil into marine waters. Anchovies are an “ecological” fish, and we could say that its consumption is more eco-sustainable than others.
Fishing in the Italian “territory” is mainly carried out in Sicily and the Gulf of Genoa, while anchovies and recipes could open a broadly national chapter (anchovies in oil, marinated, fried...).
