Description
- Shape
- The Cantabrian anchovy has a small, firm, relatively elongated body.
- Colour
- The belly is silver and the back is bright green and greyish blue.
- Eating habits
- They are carnivorous and eat plankton, mollusk larvae and small crustaceans.
- Length and weight
- 9 to 20 cm A few grams
How to detect the freshness of fish
Anchovies should be as firm and stiff as possible.
The scales should be shiny with blue or green shimmering.
The eyes should be bright and clear.
Fresh anchovies have a clean, fresh smell of seaweed and the sea.
The gills should be pink or bright red and free of slime.
El pescado en casa
Keep refrigerated
As the cold chain can easily be broken once the fish leaves the fishmonger, it is important to store it in the coldest part of the refrigerator (between 2 and 4°C). Always consume as soon as possible.
Handle with care
To enjoy fish at its best, the less it is handled, the better. Always handle and cut fish quickly and firmly.
Store wrapped in a damp cloth
The best way to keep fish fresh for longer is to store it in the fridge wrapped in a damp cloth.
Fish freezes well
The fresher it is when you freeze it, the better it will be upon thawing. To ensure best results, always allow frozen fish to thaw slowly in the fridge to prevent sudden changes in temperature.
Anchovy omelette
Ingredients
- Fresh anchovies - 100 g
- Green Italian pepper - 50 g
- White onions - 75 g
- 1 dried chilli
- Eggs - 240 g
- Extra virgin olive oil - 20 ml
- Salt
- Chopped parsley - 3 g
- 1/5 bread baguette
- Sunflower oil
- Garlic 10 g
- Fresh herbs
- Bluefin tuna
- Verrugato
- Sargo
- Mullet
- Thornback ray
- Monkfish
- Octopus
- White sea bream
- Hake
- Bass
- Sole
- Horse mackerel
- Atlantic mackerel
- Sea bass
- Conger eel
- Boga
- White Tuna
- Mackerel
- Cantabrian anchovies