Anchovy fish. Hamsa useful properties

Hamsa is rich the following vitamins and minerals: vitamin PP - 14,5 %, chromium - 110 %.

Where% is the percentage of satisfaction of the daily norm per 100 gr.

You can find a complete guide to the healthiest foods in the My Healthy Diet app.

Useful properties of Hamsa

Reference.

Energy value or calories is the amount of energy released in the human body from food during digestion. The energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie, which is used to measure the energy content of food, is also known as the "food calorie", so the prefix kilo is often omitted when referring to calories in (kilo)calories. You can see detailed tables of energy value for Russian products here.

The nutritional value- the content of carbohydrates, fats and proteins in the product.

Nutritional value of a food product- a set of properties of a food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.

vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

Search by calorie tables and chemical composition of products and ready meals:

Hamsa calories. Properties and benefits of anchovy

Calories: 88 kcal.

The energy value of the product Anchovy fish (Proportion of proteins, fats, carbohydrates):

Proteins: 17.5 g. (~70 kcal) Fats: 2 g (~18 kcal) Carbohydrates: 0 g (~0 kcal)

Energy ratio (b|g|y): 80%|20%|0%

Anchovy fish: properties

How much does Anchovy fish cost (average price per 1 kg.)?

Moscow and Moscow region 150 rub.

The anchovy fish or European anchovy is one of the 8 known varieties of anchovies. This schooling coastal fish, as a rule, inhabits the waters of the eastern part of the Atlantic Ocean. In addition, anchovy fish lives in the Mediterranean and Black Seas, and in the warm season it often enters the North, Azov and Baltic Seas.

Outwardly, the anchovy fish is a small low-bodied fish no more than 20 centimeters long, although there are also much smaller individuals - up to 15 centimeters. The color of the back of this fish varies from blue-green to black-gray, and the sides of the anchovies are white-silver. A longitudinal band of metallic sheen can be observed along them.

Humanity has been familiar with anchovy fish since ancient times - even the Romans and Greeks bought this fish from the Crimean fishermen at the beginning of our era. According to the ancient Greek historian and geographer Strabo, anchovy fish was highly valued and was the second most profitable foreign trade commodity after bread. And today, during excavations, archaeologists discover weights from nets on the Crimean coast, with the help of which anchovy was previously caught, as well as vats in which this fish was salted.

The ancient Romans and Greeks adored the tender tasty meat and the peculiar flavor of anchovy fish, which is characterized by a slight bitterness. In ancient times, it was mainly customary to pickle it, and then use it for food or even cook spicy and sour garum sauce on its basis. The calorie content of anchovy is about 88 kcal per hundred grams of fresh meat.

To date, anchovy fish has won wide love among consumers, not only due to its high taste, but also its availability. In our time, it still remains an important object of active fishing. Anchovy fish is sold mainly in salted form, although sometimes you can find a fresh-frozen version. Pate and stew are made from this fish, it is added to pilaf and salads. Hamsa is often stuffed with olives, and in Italian cuisine, very tasty and fragrant pasta is made from it.

The benefits of anchovy

Anchovy fish is considered a fish delicacy - it can be safely consumed whole along with small bones. Moreover, it is believed that this is the benefit of anchovy for human health, in particular its bone tissue. This small fish is an excellent product for people of all ages, because it contains high-value protein, and anchovy is in no way inferior to meat in terms of nutritional value. In addition, the beneficial properties of anchovies are due to the presence of vitamin PP and a number of trace elements (zinc, chromium, fluorine, nickel and molybdenum).

The benefits of anchovy are also obvious due to the content of omega-3 polyunsaturated fatty acids. These substances in the composition of the fish help to reduce the level of bad cholesterol, and also prevent the formation of blood clots, improving the lipid profile. Another magical effect of omega-3 acids is the ability to prevent malignant neoplasms and significantly slow down the process that has already begun.

Product proportions. How many grams?

The nutritional value

The use of anchovy in medicine

In medicine, anchovy fillets are used as part of complex dietary programs that pursue certain goals. In particular, anchovy is included in the diet of people who are weakened after illness and have an increased need for saturated BAS food. Also, this fish is advised to be used by diabetics, children, the elderly, athletes and overweight people.

Consistently including anchovy in your food, you can contribute to:

• lowering cholesterol levels;
• prevention of the development of cardiovascular diseases and normalization of the heart;
• increased libido;
• reduce the risk of developing malignant neoplasms;
• normalization of thyroid function.

Speaking about dietary nutrition, it must be borne in mind that all the benefits of anchovy are revealed only if it is properly cooked, that is, by boiling, stewing, baking, or just steaming. Fried in oil, dried or dried fish is not a particularly healthy and nutritious product. Despite the fact that the use of anchovy has practically no contraindications, it is better to consult a professional dietitian before including it in your diet menu.

The use of anchovy in cosmetology and weight loss

In official Western and Russian cosmetology, anchovy fillets are not used for the manufacture of any cosmetic formulations or products. If we talk about the effect of anchovy meat on female and male beauty, then only as part of dietary nutrition.

The fact is that with a sufficiently high content of proteins and fats, the fillet of this fish contains absolutely no carbohydrates and has a surprisingly low calorie content - only 131 kilocalories. Therefore, replacing the usual fatty meat or fish with anchovy, you can count on a gradual decrease in your weight and an improvement in appearance.

Moreover, such a substitution will not require any titanic efforts of will from a person. Anchovy fillet has a surprisingly delicate taste. It is juicy, nutritious and easy to digest without leaving a feeling of heaviness and fullness.

Like most other products of marine origin, anchovy contains a lot of phosphorus, iodine, potassium, zinc, calcium, as well as polyunsaturated fatty acids and antioxidants that have a beneficial effect on the condition of the skin and hair.

Therefore, if the hair lost its strength, began to fall out and fade, and the skin turned gray and began to peel off, then you should pay attention to a small silver fish and try to use it as often as possible.

Good to know

Anchovy (in Latin Engraulis encrasicholus) is a fish from the herring order. Its shoals can be found near the shores of both the warm southern seas and in the cold northern expanses.

This peaceful creature feeds on plankton and lives in large migratory flocks. The size is small, a maximum of 15-20 centimeters in length. The body is narrow, oblong, silvery.

There are many varieties of anchovy, but only three of them are of commercial importance: European, Peruvian and Japanese. In addition to people, large and small marine predators have special species for small fish: dolphins, whales, squids and cuttlefish, birds, since anchovy plays one of the main roles in ocean food chains.

As a food product, anchovy has been known since Roman times. It has been used in a variety of forms: boiled, fried, dried, dried in the sun and ground into powder, added to dishes, seasonings and sauces.

It is believed that the Chinese and Japanese were the first to invent a method for making fermented fish sauces, but in the same Ancient Rome, the famous garum sauce was prepared on the basis of anchovies. The minced fish was mixed with wine, olive oil and spices and left to "cook" in the sun. The addition of anchovy fillet made it possible to achieve a rich fishy flavor.

Nowadays, anchovy is very popular in Mediterranean countries as an ingredient for pizza and sauces, as well as stuffing for stuffing olives and black olives.

In Russia, eating fresh, unprocessed anchovy fillets is not that common. Basically, this fish is bought for the preparation of inexpensive fish cakes or for food for the ubiquitous mushrooms and snow leopards. And very small dried anchovies have become an almost invariable attribute of any beer gatherings.

On an industrial scale, anchovy is used for the manufacture of canned fish, salted and spicy products, meat and bone meal.

That, perhaps, is all that can be said about the small and inconspicuous silver anchovy fish.

Especially for netkilo.ru - biryta

Anchovy

The anchovy is also known as the European anchovy. This coastal schooling fish is one of eight varieties of anchovy. It lives mainly in the waters of the eastern part of the Atlantic Ocean. It can also be found in the Black, Mediterranean, and in the warm season - in the Azov, Baltic and North Seas.

Hamsa is small in size - as a rule, from fifteen to twenty centimeters. On the back, its coloration can be bluish-green or black-gray, and on the sides it can be silvery-white. If you look closely at this fish, you can see a longitudinal strip with a metallic sheen along its sides.

Humanity learned about anchovy fish in ancient times - at the very beginning of our era. Thanks to historical information, it became known that the inhabitants of Ancient Rome and Ancient Greece purchased anchovy from Crimean fishermen. On the Crimean coast, vats intended for salting this fish were found, as well as weights from fishing nets. The famous ancient Greek geographer and historian Strabo argued that the anchovy was of very high value and was a very profitable commodity - only bread was ahead of it.

Hamsa fish meat has a very delicate and pleasant taste, it feels a specific bitterness. The inhabitants of Ancient Greece and Rome simply adored this fish and used it mainly for salting. In addition, anchovy was added when preparing the famous garum sauce, which had a very spicy spicy and sour taste.

Today, anchovy fish is still very popular due to its low calorie content (only 88 calories per 100 grams of product), excellent taste, and affordable cost. It has not lost its importance from a commercial point of view. Most often in domestic stores there is salted anchovy. But besides this, you can also buy this fish in a fresh-frozen form.

Quite often, anchovy is used to make wonderful pates and stews, stuffed olives, salads and pilaf. Italians are very fond of adding this fish to their famous pasta.

Useful properties and composition

Hamsa is rich in valuable minerals - zinc, fluorine, nickel, molybdenum and chromium. It also contains vitamin PP in sufficient quantities. It is recommended to consume anchovy whole, along with the bones, which are very small and thin. This fish has a very beneficial effect on the entire human body, but it is especially useful for the condition of bone tissue. Due to the content of valuable natural protein, the nutritional qualities of anchovy can be compared with meat. Omega-3 polyunsaturated fatty acids present in anchovy help to effectively reduce the amount of bad cholesterol, and also effectively protect against malignant tumors and blood clots.

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Anchovy, which can be safely attributed to the traditional components of cooking in the post-Soviet space, is called a small fish that looks like a sprat.

A more detailed description of the fish speaks of sizes from 8 to 20 centimeters in length, an elongated body, protruding upper jaw, and small teeth. Most of its varieties have a green back, a silvery-white belly, bright gray sides, and yellowish gill covers.

The variety of this fish, whose predominant habitat is the Sea of ​​\u200b\u200bAzov, is distinguished by the most modest size and a lighter color of the back, for which it received the additional name of the gray back.

Wikipedia also defines it as the European anchovy. Other alternative names for fish: kamsa, gavros.

Popularity is largely facilitated by its low price. No less relevant is the benefit that it can bring to a person.

Where does she live?

The main habitat of this fish is Atlantic Ocean, Mediterranean, Black and Azov seas. It is also found in the North and Baltic Seas, where it enters during the warm season, and in the Indian Ocean off the coast of Somalia.

Such a wide distribution is explained by the fact that the fish feels quite comfortable in a wide range of indicators of salinity and water temperature.

Main types

The anchovy varieties distinguished in ichthyology are differentiated according to the habitats of a particular species. It is customary to single out among them the following:

1. Atlantic
2. mediterranean
3. Black Sea
4. Azov.

Hamsa, found in the waters of the Atlantic, has the largest dimensions and can reach 20 cm in length and 50 grams of weight. In the Mediterranean, the dimensions are already more modest - up to 15 cm. They are even more modest in the Black Sea - no more than 12 cm. And the smallest Azov does not exceed 8–10 cm in length.

In the Black Sea, this fish is the most common.

As for the Sea of ​​Azov, it enters the Sea of ​​Azov only in summer, and for the winter nests in the Black Sea, mainly in the Novorossiysk region.

Features of biology

Anchovy shows activity in the summer, when it stays in warm layers of water close to the surface, mainly in the coastal zone. And closer to winter it goes south and into the depths. The maximum depth of its wintering is estimated at 400 meters. Usually in the Mediterranean it is found in winter at a depth of up to 150 meters, in the Black - up to 140, but most often it is limited to 40-70 meters.

The temperature that is comfortable for her is from +5 to +28 Celsius.

She spawns from April to November, the peak period is in the summer, which is explained by the optimal temperature for this process - + 18- + 26 degrees.

Anchovy individuals live on average up to four years, and can often spawn in the first year of life. However, many individuals at the age of 0–2 years do not survive wintering.

Despite the high mortality of young fish during wintering, precedents are known when its high fecundity caused an ecological imbalance and created problems not only for herself, but also for people.

The first such precedent was known in 1859 in Balaklava. A real pandemonium of anchovies happened in the local bay. The fish died in the crush and from lack of oxygen. And the smell from their decomposing bodies was so strong, then it disappeared throughout the year, and silverware and paintings blackened from it in city houses.

Then a similar emergency, however, not so global in scale, was repeated in the city in 1867.

The main food of the anchovy serves zooplankton, but with its deficiency, it does not disdain phytoplankton. Its main competitors in the food chain are other small fish, and in the Sea of ​​\u200b\u200bAzov and fry of larger species.

Anchovy itself is eaten by pike perch, herring, various bonito, less often by gull, petrel, beluga and dolphin. Her caviar becomes the prey of jellyfish, sagits and Azov sprat.

Anchovy is usually caught during the wintering period - October to May. For this purpose, purse seines are used, less often set ones are used. The most valuable, in terms of fat content, is fish caught in the fall. So, in the Azov anchovy at this time, this figure can reach 28%.

By the way, anchovy accounts for 10% of the average annual catch of fishermen in Greece.

Anchovy does not contain carbohydrates.

This fish is rightfully considered a delicacy. In particular, the taste of its meat is somewhat more tender than that of sprat.

It is customary to highlight such useful properties of the product:

• In hamsa, calorie content is estimated at 88 kilocalories per 100 grams of product.
• 200 grams is enough to cover the daily requirement of the human body for amino acids such as taurine, lysine, methionine and tryptophan.
• It also contains iodine, zinc, iron, nickel, magnesium, fluorine, chromium, sulfur, calcium, phosphorus and molybdenum, omega-3 fatty acids, a number of useful vitamins.
• Hamsa is recommended to be eaten for the prevention of cardiovascular diseases (thrombosis, atherosclerosis, hypertension - this is facilitated by the content of vitamin F in the product), cancer, treatment and prevention of skin diseases, kidney and thyroid diseases.
• Steamed fish, boiled or baked in the oven, is recommended for those who want to lose weight.
• In terms of energy value and nutritional properties, the protein contained in fish does not lag behind beef, while being better absorbed by the body.

It is worth adding that the price against the background of meat is not so high.

It can bring harm only in case of individual intolerance to it.

How to cook hamsa

First of all, a modern Russian associates anchovy with salted fish sold in retail chains. However, this is far from the only one culinary hypostasis.

Hamsa is fried, including deep-fried or battered, boiled in water and steamed, dried, dried, baked with potatoes and vegetables, stewed with onions and tomatoes, marinated, cutlets and meatballs, fondue and casseroles are made from it, used as an ingredient for various salads, including vinaigrette, soups and borscht, fish pastes, stews, various pastas, pilaf, sauces.

In Sicily, they make pizza with hamsa. And in Bulgaria, fried anchovy is popular as an inexpensive beer snack.

In ancient Greece, hamsa was prepared salted garum sauce. In addition to the fish itself and salt, vinegar and wine were used, but, unfortunately, the recipe has not survived to this day.

Anchovy dishes are known in Greek, Bulgarian, Portuguese, French and Spanish cuisines.

Well, it’s time to call the most exotic jam from it, which is made by the Laz - the Georgian sub-ethnos, compactly living along the Black Sea coast of Georgia and Turkey. To do this, they put the fish in a lemon-sugar sauce and boil it.

European anchovy or anchovy (Engraulis encrasicolus) Description:
This species forms several separate forms - Atlantic, Mediterranean, Black Sea and Azov. The Black Sea anchovy is the most numerous fish in the sea. It serves as the main food for most of the predators of this reservoir - bonito, mackerel, beluga and other fish, as well as dolphins, gulls and petrels. The Azov anchovy (E. encrasicholus maeoticus) differs from the Black Sea anchovy in its light color and smaller size - its usual length is 8-9 cm, and the maximum length is no more than 10-11 cm.

Habitat:
The Black Sea anchovy, or anchovy (E. encrasicholus ponticus), constantly lives in the Black Sea along all coasts. In summer, the anchovy is widely dispersed over the entire expanse of the sea and adheres to the upper layers of water located above the layer of temperature jump. Especially a lot of this fish happens in summer in the north-western part of the Black Sea, which is well warmed up and rich in forage plankton. In winter, when the surface water is very cold and the storms reach great strength, the anchovy is concentrated in limited coastal areas, leads a sedentary lifestyle, feeds poorly and sinks to a depth of 70-80 m. Here it stays mainly in the bottom waters and only in warm, quiet days rises to the surface. However, in mild winters, the anchovy may not sink to the depth at all. In the spring, usually in early April, the anchovy rises from the depths and begins to actively feed on plankton (mainly small crustaceans). At first, it appears off the coast near the wintering areas, but soon leaves for the sea and quickly disperses over its area. The Azov anchovy spends only summer in the Sea of ​​Azov. There she actively feeds, spawning takes place there (in June - July) and fattening of fry. In autumn, the Azov anchovy of all ages leaves through the Kerch Strait in the Black Sea and, moving along the coasts of the Caucasus and Crimea, like the Black Sea anchovy, lies down in wintering pits. Wintering of the Azov anchovy takes place in different regions in different years, but most of it usually remains for the winter in the Novorossiysk region or somewhat to the south.

Biology and Behavior:
Anchovy breeding occurs everywhere in the Black Sea and continues throughout the warm season - from May to September, and, judging by the location of eggs, the most intensive spawning takes place in places of mass development of plankton. The fertility of anchovy is about 20-25 thousand eggs, spawned in two or three (sometimes even four) portions. Hamsa has a very short life cycle - its age limit is only 3-4 years. In the first two years of life, this fish grows quite rapidly, reaching 10-11 cm in length by the end of this period, but later its growth rate slows down, and the maximum size does not exceed 13, rarely 15 cm. The total composition of the spawning anchovy population is dominated by two - and three-year-old fish, and four-year-olds account for only about 1%.

Distribution area:
It lives off the Atlantic coast of Europe and North Africa, in the Azov-Black Sea basin.

Anchovy- (lat., Engraulis eiicrasicholus (Linne)), anchovy; anchovy (English); hamsia (Bulgarian); acciuge, allice (It.); anchoa in boqueron (Nep.); Sardelle (German); hamsii (Rom.); hamsi (tur.); anchois (fr.). The body of the anchovy is covered with thin, easily falling scales.

The head is strongly compressed from the sides, the snout protrudes forward. The mouth is very large, the lower jaw is long and narrow. Jaws have small teeth. There is no ventral keel.

The bases of the ventral fins are in front of the vertical from the beginning of the dorsal. The number of transverse rows of scales is 41-50.

Gill rakers 58-77. Vertebrae 43-47 (48). There are two forms in Russia - the Black Sea, E. e. ponticus, and the Azov, E. e. haaeoticus.

Related forms

Related species: California anchovy, E. raordax, and Japanese anchovy, E. japonicus.

Spreading

European coast of the Atlantic Ocean, from the Canary Islands in the south to 62 ° N. width; Mediterranean, Black and, in summer, the Sea of ​​Azov; occasionally enters the western part of the Baltic Sea.

BIOLOGY OF HAMSA

Characteristic

Marine schooling pelagic fish adhering to the surface layers. For wintering, it dives to a depth of 150-200 m in the Mediterranean Sea to 60-70 m in the Black Sea. It occurs at water temperatures from 6-7 to 28 ° and salinity from 7-8 to 39%o. It enters desalinated pre-mouth spaces and estuaries. The Azov anchovy spends the summer in the Sea of ​​Azov and winters in the Black Sea.

Spawning

It lasts in the Black Sea from the end of May to the end of September, in the Sea of ​​Azov - from June to August, in the Mediterranean - in some places it begins in April. Spawning in the Black Sea occurs at a salinity of 12-18%o and a water temperature of 17.5 to 28°C. Caviar spawns at night, mostly between 0000 and 4000 hours. both near the coast and far from them, to a lesser extent in the bays. Portion spawning.

Development

Anchovy eggs are pelagic, without a fat drop, elongated, 1.9 by 1.2 mm in size. The duration of the development of eggs is 25-30 hours. The eggs are kept in a thin surface layer, mostly no deeper than 5-10 m. The hatched larvae, a little more than 2 mm long, stay at a depth of 25-30 m or more. In fry that have reached about 25 mm in length, scales appear; upon reaching a length of 30-35 mm, the formation ends.

Height

Reaches a length of 10-15 cm, in rare cases 20 cm. Growth is shown in the table below. Three-year-olds are rare and reach a length of 125-130 mm in the Azov anchovy, and 135-150 mm in the Black Sea anchovy. Hamsa ripens in the first year of life.

Nutrition

Feeds most intensively in summer, weaker in winter. Common food is zooplankton, mainly Copepoda, sometimes (in the Sea of ​​Azov) also phytoplankton.

Competitors

In the Black Sea sprat, to a lesser extent mackerel, in the Sea of ​​Azov - sprat and juveniles of almost all fish.

Enemies

Predatory fish: bonito, herring, flounder, beluga, haddock (merlanka), etc.; dolphins; seagulls and petrels. Arrow worms (Sagitta) and jellyfish exterminate eggs and larvae.

Migrations

In the Mediterranean Sea, anchovy in winter keeps scattered on the margin of the continental step, at depths of up to 150 m. In spring, anchovy rises to the surface, spawns and approaches the coast, and moves in the opposite direction in autumn. Juveniles sometimes hibernate near the coast, in the surface layers. In the Black Sea, anchovy (hamsa) spawns everywhere.

After spawning in late August - September, scattered shoals approach the shores. In autumn, the anchovy gathers in shoals, moves away from the coast and sinks deeper. Juveniles, as in the Mediterranean Sea, sometimes winter near the coast, especially in the southern parts of the sea.

Azov anchovy in the summer keeps scattered throughout the Sea of ​​Azov. In autumn, it gathers in schools and in October it enters the Black Sea through the Kerch Strait. The bulk of the Azov anchovy winters either off the coast of Crimea (not going west further than Sevastopol), or off the coast of the Caucasus (north of Sukhumi). Usually, until the end of December, the Azov anchovy stays near the surface, then sinks into the depths. In spring, in March-April, it rises to the surface and in April-May it enters the Sea of ​​Azov through the Kerch Strait.

HAMSA FISHING

The value is especially great in the Azov and Black Seas, where anchovy provides about a quarter of the total fish catch. Anchovy catches in the USSR ranged from 315.3 to 798.5 thousand centners in the Sea of ​​Azov, from 77.6 to 134.2 thousand centners in the Black Sea (1936-1938).
In Romania, Bulgaria and Turkey, together, less than 50 thousand centners are mined in the Black Sea.
Anchovy catches in Western Europe in 1934-1937. were: in Spain 228-250 thousand c, in France about 46 thousand c, in Portugal 9-41 thousand c, in Holland (the Netherlands) before draining the Züderzee from 15 to 50 thousand c, after draining about 3 thousand. c per year. Anchovy catches, like many pelagic fish, are subject to strong fluctuations. Anchovy fishing in the Black Sea can be significantly increased.

Technique and course of fishing

They catch with fixed and cast nets near the coast and with alamans and bastings at depths; in the Mediterranean Sea, recently they have also been caught with lanterns (with the attraction of anchovy by electric light).

In the Black Sea they hunt from autumn to spring, with a decrease in the intensity of fishing in the coldest time. In the Sea of ​​Azov, autumn fishing with alamans is of primary importance, especially in the Kerch Strait; In the spring, fishing is not great here. In the Mediterranean Sea, the main catch is in the summer.

Usage

Anchovy is a very oily fish, but its fatness varies greatly by season: the fat content in the anchovy of the autumn catch (October) is up to 29.6%, in spring and summer it decreases to 7.1% (June).
Within one season, a large anchovy ("hamsa") is more well-fed than a small one ("short" and "thread"). Almost the entire catch is salted; large anchovy is used for spicy (sprat) salting. This product is marketed in barrels, it is also packaged in tins or glass jars.

From the Atlantic anchovy, in addition, canned food in oil, pates and pastes are made. A particularly valuable product is obtained with a special salting, in which the fish is decapitated, as the heads give bitterness.
The maturation of the product lasts at least a year, and its taste improves with longer storage. Salted anchovy keeps well for 15 years or more.

Anchovy Fish Properties

The anchovy fish or European anchovy is one of the 8 known varieties of anchovies. This schooling coastal fish, as a rule, inhabits the waters of the eastern part of the Atlantic Ocean. In addition, anchovy fish lives in the Mediterranean and Black Seas, and in the warm season it often enters the North, Azov and Baltic Seas.

Outwardly, the anchovy fish is a small low-bodied fish no more than 20 centimeters long, although there are also much smaller individuals - up to 15 centimeters. The color of the back of this fish varies from blue-green to black-gray, and the sides of the anchovies are white-silver. A longitudinal band of metallic sheen can be observed along them.

Humanity has been familiar with anchovy fish since ancient times - even the Romans and Greeks bought this fish from the Crimean fishermen at the beginning of our era. According to the ancient Greek historian and geographer Strabo, anchovy fish was highly valued and was the second most profitable foreign trade commodity after bread. And today, during excavations, archaeologists discover weights from nets on the Crimean coast, with the help of which anchovy was previously caught, as well as vats in which this fish was salted.

The ancient Romans and Greeks adored the tender tasty meat and the peculiar flavor of anchovy fish, which is characterized by a slight bitterness. In ancient times, it was mainly customary to pickle it, and then use it for food or even cook spicy and sour garum sauce on its basis. The calorie content of anchovy is about 88 kcal per hundred grams of fresh meat.

To date, anchovy fish has won wide love among consumers, not only due to its high taste, but also its availability. In our time, it still remains an important object of active fishing. Anchovy fish is sold mainly in salted form, although sometimes you can find a fresh-frozen version. Pate and stew are made from this fish, it is added to pilaf and salads. Hamsa is often stuffed with olives, and in Italian cuisine, very tasty and fragrant pasta is made from it.

The benefits of anchovy

Anchovy fish is considered a fish delicacy - it can be safely consumed whole along with small bones. Moreover, it is believed that this is the benefit of anchovy for human health, in particular its bone tissue. This small fish is an excellent product for people of all ages, because it contains high-value protein, and anchovy is in no way inferior to meat in terms of nutritional value. In addition, the beneficial properties of anchovies are due to the presence of vitamin PP and a number of trace elements (zinc, chromium, fluorine, nickel and molybdenum).

The benefits of anchovy are also obvious due to the content of omega-3 polyunsaturated fatty acids. These substances in the composition of the fish help to reduce the level of bad cholesterol, and also prevent the formation of blood clots, improving the lipid profile. Another magical effect of omega-3 acids is the ability to prevent malignant neoplasms and significantly slow down the process that has already begun.

Calorie Anchovy fish 88 kcal.

The energy value of the product Anchovy fish (Proportion of proteins, fats, carbohydrates).