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Salted anchovies are small fish cured in coarse salt and used in various cuisines. They have a strong flavor and should be used sparingly. Anchovy fishing is environmentally friendly and does not harm other fish.
Anchovies are small fish that live in every ocean and salted anchovies are cured between layers of coarse salt. There are several species of anchovies and they generally differ according to the geographical location. Almost all anchovies can be processed by salting. Cooks from many cultures, including Italians and Orientals, use salted anchovy in their cuisines.
Commercial food processors use salted anchovy and salted anchovy paste in sauces, such as Worcestershire sauce. Chefs and home cooks use it to flavor Caesar salad dressings and other foods. In some cultures, salted fish is a condiment and a cooking condiment.
The key to using salted anchovies is to use them sparingly. The fish is oily and the salted version has a stronger flavor than fresh anchovies. The oil from the anchovy mixes with the cheese in the pizza and spreads the salty, fishy flavor throughout the pizza. People who like salted anchovies on their pizza say this is one of the cool things about seafood. Italian cooks often add it to pasta sauces, but generally in very small quantities.
When working with salted anchovies, a cook should follow the recipe carefully. In some dishes, recipes may call for up to an eighth of a salted anchovy. Other dishes advise the cook to soak the salted fish in water and rinse it thoroughly. Soaking the fish for a few minutes to a few hours will help leach the salt out of the fillets. Usually, a person soaks the salted anchovy to partially desalt it before making the anchovy paste.
Typically, processors remove the scales, but leave the skin on when processing the fish. They fillet the small anchovies and pack the fillets in layers of coarse salt. The fillets are preserved in salt for 4-6 months before being tinned. Most salted anchovies contain up to 10-12% salt, and some contain benzoic acid as a preservative. Despite being salty as a preservative, salted anchovies tend to spoil quickly after the can is opened.
Every year, fishing companies harvest tens of billions of pounds of anchovies globally. Typically, companies sell most of the fish as bait for commercial fisheries or as food for aquatic companies. Anchovy fishing is one of the most environmentally friendly types of fishing. The process typically does not disturb ocean floor habitats and generally does not intentionally harm other fish.
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