Anchovies and products in brine | Conservas Gonsal

Engraulis encrasicholus
: Anchoa

: Anchovy
: Ansjovis
: Anchovis (Sardelle)
: Anchois

It is produced the 90% of fish in the world. During the past decade the marine catch has increased slightly compared to the preceding decade. The Anchovies (off the coast of Peru and Chile) is the most caught marine species. After capturing more high in 2000, the anchovy catch in 2001 was reduced and then partly recovered in 2002, with a catch of 9.7 million tonnes (FAO, 2006). This species is caught in the spring and summer.

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It is said that the first products above the sea were canned anchovies. It happened near Santander, in the mid-nineteenth century when an Italian company founded to commercialize the large catches of the "coastal. " As canning technology was in its infancy, there was no safe system that ensures the tightness of the can, and therefore used boxes similar to those of bitumen and creams for cleaning shoes, equipped with a "tab" or "moth”., which facilitated the opening. With this system was not possible to use oil, and thus covering the fish, previously prepared with butter Cantabrian valleys, which is liquid during the heating process and solidified at room temperature.

Later, when the can was assured no problem that kick up the oil, butter was replaced by olive oil, with much success.
Some ingredients have been prized for their ability to make a soda and food taste better.

This was never truer than with the anchovy, a small fish and no more than 20 cm long, which reacts to healing and maintenance in a magical way that other fish do not. Once cured and preserved, is a star ingredient, adding a unique taste and used in any dish tasty. The anchovy has been used to enhance the aspirations of kitchens around the world. In Russia, it is eaten smoked and hot on the East drying, and in Southeast Asia, is crushed and tossed in a pungent fish sauce.

People think that in traditional British cuisine as bland would be amazed to learn that anchovies are fundamental to the British diet for hundreds of years .. In the days of Elizabeth's reign, someone who attended a special dinner of very high quality had a barrel of salted anchovies in the cupboard for the occasion. And throughout the XVIII and XIX centuries, was a key ingredient in bottled sauces with a succession of variations such as Harveys (anchovies, pickled walnuts, soy, scallions and garlic), Pontac ketchup (anchovies, cranberry juice, chives and spices). Salsa Gentleman's Relish is still being spread on toast today, and the most famous bottled salsa in the UK, USA and Australia introduced in 1838, Worcestershire sauce (Worcestershire Sauce), has as its main ingredient anchovy. At first, the anchovies were packed in salt, but far more comfortable for the cook, they come without thorns, clean and preserved in oil in cans, glass jars and tapers or other formats so that for every kitchen has an option .