Introduction:
Anchovy is another name for the European anchovy. In Southern Europe, it means pickled, very salty anchovy fillets.
Use/Preparation:
Due to their strong aroma and high salt content, they are less intended for direct consumption, but rather as a spicy ingredient or in the form of anchovy paste as a condiment, e.g. in tapenade, Nice-style salad, anchovy butter, in sauces, pasta dishes or soups.
Health:
Anchovies contain valuable minerals and vitamins, such as vitamin D, a number of B vitamins, iodine, iron, magnesium and zinc. Like all sea fish, anchovy is a good source of protein, iodine and omega-3 fatty acids. As it is very salty, it should only be enjoyed in moderation, especially by people with high blood pressure. Due to the long storage and fermentation, anchovies contain a lot of histamine and are therefore unsuitable for histamine intolerance.
Alternatives:
Fresh and freshly marinated anchovies contain hardly any histamine. Fatty sea fish rich in omega-3 fatty acids that can be used instead of anchovies are mackerel, herring, tuna and salmon.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 131/548 |
| Fat | 4,8 g |
| Healthy fatty acids | 1,3 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 20,4 g |
| Salt | 0 g |
