anchovies

Anchovies, the favorite blue fish

Le anchovies, renowned blue fish, are present in large quantities in the Italian sea, thus becoming the basis of numerous recipes and traditional dishes.

Anchovies are small fish, rich in extraordinary properties, recommended in a correct diet. This Italian fish, in fact, is characterized by the richness of Omega-3 fatty acids (precious to the nervous, cardiovascular, immune systems), proteins, minerals (calcium, phosphorus, iron and selenium) and B vitamins (niacin and riboflavin). .

Anchovies fall within the unscientific denomination of "blue fish”Which indicates the dorsal blue color. We find anchovies widespread in the Mediterranean, in the eastern Atlantic and in the Baltic Sea, unlike other species it is not at risk of extinction. Its capture occurs very often near the coasts, which reduces the release of naphtha into marine waters. Anchovies are a fish "ecological”And we can say that its consumption is more eco-sustainable than others.

Fishing in Italian “territory” is carried out especially in Sicily and in the Gulf of Genoa, while on anchovies and recipes it is possible to open a largely national chapter (anchovies in oil, marinades, fried…).