Pickled anchovies, authentic stories, recipes Pickled anchovies are a traditional Italian dish, one of the best known recipes for oily fish preservation. They are fished between March and August to the light of lanterns, on the Tyrrhenian and Adriatic coasts. This, their working, is...
Anchovies, the best oily fish
Anchovies, the renowned oily fish, are present in large numbers in the Italian seas, and for this reason are the main ingredient in a great deal of traditional dishes.
Anchovies may be small but are rich in unique properties and are highly recommended for a balanced diet. In fact this Italian fish is known for having high levels of Omega-3 fatty acids (essential for the nervous, cardiovascular and immune systems), protein, minerals (calcium, phosphorus, iron and selenium) and B vitamins (niacin and riboflavin).
In Italy anchovies are not named as “oily”, instead being classified under the category of “pesce azzurro”, or bluefish, referring to its colour. Anchovies are plentiful in the Mediterranean, the east Atlantic and in the Baltic Sea, and unlike other species is not at risk of extinction. Anchovies are usually caught near the coast, with small boats and little fuel, and are thus one of the most sustainable species to be consumed.
Fishing of anchovies mainly takes place in Sicily and in the Gulf of Genoa, but anchovies are enjoyed throughout the whole country, and there is an enormous variety of recipes to discover: anchovies in oil, or marinated, or fried, to mention just a few.