Uma uhlangabezane nama-anchovies esaladini lakho likaKesari noma i- pizza , ungase uzibuze ukuthi hlobo luni inhlanzi. Ama-Anchovies yizinhlanzi ezincane, ezicwebezelayo, zesiliva / eziluhlaza ze- Engraulis (iMedithera neYurophu) noma umndeni wakwa-Anchoa (eNyakatho Melika). Kuyinto inhlanzi yokudoba inhlanzi. Ama-Anchovies ayedabulela eMedithera naseLwandle Olumnyama futhi ngaleyo ndlela adume kakhulu ekhiqizweni lendawo.
Ngokufana ne-herring, ama-anchovies agijima ezikoleni ezinkulu.
Badla i-plankton nezinhlanzi ezisanda kukhishwa. I-Anchovies nayo, idliwa yizinye izinhlanzi, kuhlanganise i-halibut, u-shark, ne-salmon, kanye nezinyoni nezilwane ezincelisayo zasolwandle. Abadobi bangabasebenzisa njengezinhlanzi ze-bait. Zitholakala emanzini ahlanzekile kunezilwandle ezinobanda noma ezifudumele. Baya esikoleni ezindaweni ezinama-brackish ezifana nama-bays nama-estuaries lapho umfula uhlangana nolwandle.
Imithombo emikhulu yama-anchovies yi-Peruvian anchovy fishery, ephethe ama-68 amaphesenti okudoba. Ukudoba kwe-anchovy yaseJapan kunesibili ngamaphesenti angaphezu kwangu-19, kanti i-European fishery fishery ngamaphesenti angaphezu kwangu-8.
Anchovies vs. Sardines
Ngenxa yokuthi amancane, ngokuvamile ama-intshi angu-5 kuya kwangu-8 ubude, ama-anchovies avame ukudideka ngama-sardine (i- Sardinella anchovia ). Kwezinye izindawo, imigomo i- anchovy ne- sardine isetshenziswa ngokungafani. Ama-anchovies alula futhi ancane kunama-sardine. Ama-Anchovies ane-flavour okukhulu kakhulu kunama-sardine, ngakho-ke avame ukusetshenziswa emanini amancane, kuyilapho ama-sardine evame ukudliwa.
Bobabili yizinhlanzi ezinamafutha. Ama-sardine aphakeme kuma-omega-3 fatty acids kunama-anchovies, kodwa kokubili yimithombo emihle ye-fatty acids enenzuzo. Ngenxa yobukhulu babo obukhulu, ziphansi kwe-mercury kunezinhlanzi ezinkulu. Kodwa-ke, ama-anchovies angumthombo we-amnesic shellfish poisoning kubantu nasezinyoni lapho bedla ngesikhathi se-algal blooms futhi bagxilisa i-domoic acid emanzini abo.
Ukusetshenziswa kwama-Anchovies ku-Cuisine
Izisindo ezincane ezingama-anchovies cishe azikho, futhi isikhumba siyadliwa ngokuphelele. Izibopho ze-Anchovy zikhiqizwa nje ngokugaya futhi ziwahlanza bese ziwafaka ngamafutha noma usawoti. I-Anchovy paste nayo ikhiqizwa ukuba isetshenziswe njengesithako. Ama- boquerones aseSpain aqoshiwe kuviniga, okwenza kube nzima.
I-Anchovies iphawuleka emlandweni we-cicinary usawoti kanye nama-condiments enikeza umami, "ukunambitheka kwesihlanu" okuthakazelisayo okufaka ukujula nokumnandi ezitsha. Ziyisisekelo se-Roman fermented sauce garum . Namuhla, amasobho amaningi asebenzisa ama-anchovies ukuze ahlinzeke umami, kufaka phakathi i- Worcestershire sauce , i-remoulade sauce, nama-sauces ezinhlanzi njenge-Vietnamese nuac mama nomama we- Thai nam.
Abantu abaningi bavele balahle noma iyiphi iresiphi eyenziwe nge-anchovies, ngokushesha bacabanga nge- pizza noma mhlawumbe isaladi ye-antipasto. Lokhu kuvame ukusetshenziswa ngenxa ye-anchovies engabizi kakhulu, ekhangayo kakhulu futhi enamanzi. Okuncane kuhamba ngendlela ende. Ukusebenzisa ama- boquerones noma ama-anchovies amasha, i-tapas e-Barcelona iyinto ejabulisayo.
Izindlela eziningi zokupheka zisebenzisa i-anchovies ukuze i-punch ye-flavour lapho ama-anchovies engabonakali ngokubonakalayo noma nge-efihlekile. I-Anchovies ivame ukuthi leyo isithako semfihlo ukuthi awukwazi nje ukubeka umunwe wakho, lowo owenza i-recipe pop.
Okuningi mayelana nama-anchovies
Funda amathiphu wokupheka i-anchovy namacebiso wokuwasebenzisa kahle, kufaka phakathi izilinganiso ze-anchovy, izinyathelo, kanye nezindawo zokufaka esikhundleni . Ucezu oluyinhloko ukwazi ukukhetha nokuthenga ama-anchovies .