Anchovy group ( Stolephorus commersonii )

Name: Anchovy group
Brand: Viet Asia Food

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PRODUCT INFORMATION

Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Wild caught fish with big volume all year round.

Anchovy can live in sea water and some species live in river. (Kaski) Anchovies are equally rich in both flavor and nutrients. These fish may be tiny, but they pack a major punch, providing tons of protein, heart-healthy fats, and important vitamins and minerals in each serving.

In English-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade, a preservation method associated with the coastal town of Collioure in southwest France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.

In Southeast Asian countries, anchovies are usually sold dried, but are also popularly used in fermented condiments like the Philippine bagoong and Malaysian budu. Anchovies are commonly used to make fish stock or are deep fried.

In Vietnam, anchovy is the main ingredient in the fish sauce - nước mắm. In Thai cuisine, dried anchovies are called pla katak haeng. They are used in a variety of dishes and especially popular deep-fried as a snack. Similarly to Vietnamese fish sauce, Thai fish sauce (nam pla) is also often made from anchovies. In other parts of Asia, such as Korea and Japan, sun-dried anchovies are used to produce a rich soup similar to setipinna taty. These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups. There are many other variations on how anchovy is used, especially in Korea.

Fresh and dried anchovies are a popular part of the cuisine in Kerala and other south Indian states, where they are referred to as netholi/chooda and provide a cheap source of protein in the diet. Fresh anchovies are eaten fried or as in a spicy curry.