Dried anchovies are small fish that are salted and air-dried for preservation. They are a popular ingredient in Southeast Asian cuisine and can be used in soups, stews, and as a snack. The smaller anchovies are best used whole, while larger ones are preferred for stocks. They can be ground into a powder for use as a spice or to make tea. Dried anchovies can last up to a year at room temperature or longer in the freezer.
Dried anchovies are the result of a process in which small fish are caught, salted and then dried for preservation. Dried anchovy is a popular ingredient in many kinds of Southeast Asian dishes. From southern India to Korea and Japan, dried anchovies are regularly used to add flavor to soups and stews and are enjoyed as a quick snack, condiment or side dish. Although dried anchovy is known by several names, the process of curing and air-drying the fish is consistent throughout the area. Both industrial fishing companies and artisanal fishermen create dried anchovies.
A dried anchovy comes in various sizes, some more suitable for some uses than others. The smaller anchovies, less than 3 inches (7.62 cm) long, are best used whole in side dishes, used as a side dish, or eaten as a snack. Large anchovies are preferred for stocks and other staples where they will provide more flavor. Although it is purely a personal preference, small anchovies are generally used whole, with the head and intestines intact. Larger anchovies sometimes have their heads and intestines removed, mainly because some people find these sections can lend an “off” flavor to the dish.
In South India, a dried anchovy is known as kozhuva. It can be used to add flavor to soups or it can be made into an anchovy curry called kozhuva meen tilappicathu. The robust fishing industry in areas of southern India, especially regions like Kerala, means that fish and anchovies are readily available and inexpensive to use in cooking.
In Southeast Asia, a dried anchovy is called ikan bilis. It is popularly used as a seasoning for fish stocks. Anchovies are also fried with garlic or peppers to create a crunchy snack. Ikan bilis is a primary ingredient in some variations of the spicy chili condiment known as Sambal. The smallest dried anchovies can be covered in sugar and sesame seeds, creating a sweet surprise.
A fine powder can be formed by grinding down the dried anchovy. This powder can be used in soups or as a spice and has a much milder flavor than the whole anchovy. Ground anchovy powder contains a high concentration of calcium due to the bones of the fish and can be used to make a healthy tea.
In a package at room temperature, dried anchovies can last up to a year. If they are placed in a freezer, they can last significantly longer. Any dried anchovies that have been stored for too long will impart very little or no flavor to any dish they are added to.
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