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The description and the Italian names of the sea fish 


anchoviesThe anchovies (acciughe or alici): description and Italian names 

anchovies particular  school of anchovies

sliced anchoviesThe anchovies are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. It is generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. Anchovies are abundant in the Mediterranean .The colour is green  with blue reflections due to a silver longitudinal stripe that runs from the base of the  caudal fin . Hence the characteristic blue-silver light of the school.

The anchovy can be confused with sprat and herrings; from which is distinguished by the different sliced anchovy snout blunt with small, sharp teeth in both jaws. Also the mouth is larger. The anchovies are most commonly marketed in small tins, either as "flat" slices, or as "rolled anchovies" where each fillet is rolled around a caper . Preserved by being gutted and salted in brine, matured, then packed in olive oil are a key ingredient for many recipes. There is also a concentrate in tube. If preserved the slices are very good, but we donít suggest to by them fresh, if not prepared at the time of purchasing. Generally the fish prepared in this manner in not very fresh.

Cheap and with strong taste in Italian cuisine are cooked fried or grilled and are present in many spaghetti sauces, in the  panzerotto and pizza recipes.


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