Anchovies

Anchovies are small marine fish from the Engraulidae family, known for their intense and salty flavor. They are widely used in cooking to add an umami touch and depth to numerous dishes, from sauces and dressings to pizzas and salads.

The origin of anchovies is found in temperate and subtropical coastal waters around the world, particularly in the Mediterranean Sea, the Eastern Atlantic, and the coasts of Latin America. In Mediterranean cuisine, especially in countries like Spain and Italy, they are a staple and highly valued ingredient.

Properties: Anchovies are rich in omega-3 fatty acids, high-quality proteins, B vitamins (especially B12), and minerals such as calcium, iron, and zinc. Due to their high salt content, their consumption should be moderate, but they provide benefits for cardiovascular health and help strengthen the immune system.

In different regions of Latin America, anchovies may also be known by other names such as "boquerones" (mainly in Spain, although also used in some countries), "anchoítas", or simply "anchovetas" (in Peru). They are sometimes confused with sardines due to their small size and strong flavor, but they are distinct species.

In recipes, anchovies are used both preserved (usually in oil or salt) and fresh, and they are essential in classic preparations such as romesco sauce, Neapolitan pizza, or Caesar salad.