Fresh anchovies don’t come along that often, so when they do its a real treat. These little fish spoil very quickly after being caught, so typically they are quickly packed into salt or oil to preserve them. This is how we most often see them in jars or cans, or on our deli counter. Forget all about a salty fillet, a fresh anchovy is another thing altogether.
About Anchovies
Anchovies are small, common saltwater fish. There are some 144 species found in most of the worlds oceans. Anchovies are considered one of the most abundant fish species. Anchovy populations can fluctuate with changes in ocean temperatures which can make them vulnerable to climate change in poorly managed fisheries. That said, anchovies remain one of our planet’s most important food sources due to their high nutritional value, which includes essential omega-3 fatty acids and protein content. When cured anchovies often have a dark reddish flesh.
People often confuse anchovies and sardines (maybe because the both often come in tins). Even though they look similar they are separate species. Sardines are a larger fish, typically sardines are about 5cm longer than anchovies.
Fresh Anchovies
So if we have some of these fresh on our counter it is well worth treating yourself. These perfect little silver/white fish will be at their best with very simple preparation and cooking. A couple of recipes/cooking tips below:
Fresh Anchovies with Lemon Recipe
This can be done in an hour, the light marinade works well with the rich flesh of this oily fish. You can readily adjust the quantities for more or less people.
Ingredients
20 Anchovies
Juice of a large lemon
50ml White wine vinegar
1/2 tsp Salt
Chilli Flakes, Ground Pepper, and fennel or dill fronds for garnish
Cooking Method For Fresh Anchovies Marinade
Start by preparing the anchovies. With a sharp knife remove the heads and slice each anchovy open along its belly. Rinse under the tap to clean inside. To butterfly, with the fish skin side up push down firmly to loosen the spine. You can then flip over and remove the spine and any other large bones, rinse again.. Place on kitchen roll to dry
For the marinade, mix together the lemon juice, white wine vinegar and salt until fully combined. Pour the marinade into a bowl or large tray, then add the anchovies to the tray skin-side up. Cover with cling film and leave to marinate for 20–30 minutes. When the flesh has turned a lighter colour they are suitably cured
To serve, drain the anchovies from the marinade, arrange the fillets an a plate. Drizzle over a little olive oil and garnish with the fennel or dill fronds. Sprinkle a few chilli flakes and some coarsely ground pepper.
Fried Anchovies Recipe
A quick and easy recipe that is perfect for these fish. As above it is easy to change the quantities for more or less people.
Ingredients
500g of Fresh Anchovies
Plain flour for dusting
Olive oil, for frying
Salt for seasoning
Cooking Method For Fried Anchovies Recipe
Clean the anchovies as above by removing the heads and innards. Be fast but gentle when cleaning the anchovies, they are quite delicate. Place them in a bowl with ice underneath to keep them fresh.
To shallow fry the fish heat the olive oil in a pan – at least 2cm deep. Don’t let the oil get to hot – smoking hot olive oil will taint the flavour. While oil is heating dredge the fish in well seasoned flour. They should be covered all over.
Fry the fillets in batches, avoid crowding the pan. (This will keep the heat steady). It will only take a couple of minutes, they are done when light golden. Remove each batch with a slotted spoon and keep on a warmed plate with a paper towl to absorb any oil. Continue until all done and eat right away.
Serve with some lemon slices and a sprinkle of chunky sea salt.
