When you are faced with a plate of buyer marinades or pasta alle anchoviesperhaps wondering which is the difference between the two main ingredients of the recipes is not our first thought. With a full stomach, however, curiosity finds more space. Kind of pescemethods of processing and origin of Name these are the elements to be evaluated and it can be above all ours to take advantage of them kitchen.
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The difference between anchovies and anchovies is not in the fish
To understand what the difference between anchovies and anchovies is, you need to start from a solid basic concept: the pesce It’s always the same. The origin of both foods is theEngraulis encrasicolusbelonging to the family of blue fish. Like all inhabitants of the seas and oceans of this species it has scales blue on the back, while they tend to silver on the belly. The body it is tapered and small in size, with a length that reaches a maximum of i 18 cm. Il government it has a very recognizable pointed shape and the jaw upper longer than the lower. Engraulis encrasicolus it abounds both in the Mediterranean, in the Baltic Sea and in the Atlantic Ocean.
In short, the difference between anchovies and anchovies must not be sought in the fish, but rather in the process which leads to the creation of the finished product. To give us some clues can be, first of all, the Name. In fact, anchovies derive from the Latin hallēx. At the time of the Romans, the term indicated a salsa prepared with fermented fish entrails. The term is today particularly widespread in the regions of Sud, especially in Campania, Sicily and Calabria and indicates a food processed in a precise way. Anchovies are, in fact, fish filleted and preserved in oil. In case of marinade in the preparation we also find vinegar, wine or lemon, in addition to the abundant spices. These products are mostly prepared roast or served directly as antipasti.
The difference between anchovies and anchovies becomes quite evident by looking at the features of the latter. For the preparation of being the Engraulis encrasicolus remains, in fact, entire and is kept in salt. The name comes from the vernacular helpwhich in turn originates from the Greek word aphyē, which indicated a generic “small fish”. Today this denomination is widespread in the Central-Northern Italy. Anchovies are, however, popular throughout the peninsula and are generally used as ingredients to flavor pasta dishes, pizzas and other preparations. It is important to remember that preserving in salt would make it necessary rinse carefully the product before consumption. This allows, in fact, to reduce the amount of sodium absorbed.
Therefore, there are some differences between anchovies and anchovies. Often i fishmongers distinguish the two products also on the basis of the age of the fish. It is not uncommon, in fact, to see the anchovies label on more specimens young and naming anchovies on those already adults. This practice has created quite a lot over time confusion and finds no practical foundation.