Small fish, big reputation, a great taste.
They are known as "anchovy" in Cantabria, "Seito" in Catalonia, "ALADROC" on the east coast and the Balearic Islands and "anchovy" in the Basque Country. The " boquerón " ( white anchovy ), named in southern Spain, is a classic of Spanish cuisine and generally Mediterranean. This little fish has a unique flavor, very tender steaks and indisputable health benefits-so go for it and have a bit of anchovy tapas!
Spanish anchovies. The Cosmopolitan, Malaga.
Preparation forms as a culinary delicacy are several. There are the traditional and most common options such as fried or marinated in vinegar, but can also prepare Arabic style (with garlic, cumin, parsley, flour, salt and pepper paprika), battered, baked in the oven with garlic or-pil-pil, Cordovan or cooked with onion, parsley, garlic, green pepper and white wine, stacked layered style.
In addition, a very famous and appreciated way of eating them is like salty canned anchovies. You can find them in the "Grocer" stores and even today are prepared in an artisan and laborious manner. Usually, they preserved in olive oil and that is the way to create this small dish of heaven: toast, good olive oil extra virgin, grated tomato and anchovy fillet on top
In any case, the bear. note that the white
Anchovy is much smoother and a tasty treat like this
for the whole family.
the secret of a good fried anchovies , as written in a previous post, is the oil temperature and cooking time : they are only lightly floured then fried at 180/10 ° C for about 3 minutes. In this way the meat (almost like steam from the inside) is sealed and abroad can have a thin layer of light and crispy. Made with extra virgin olive oil, this form of preparation adds even more nutrients to it.
In the other "whitebait" side usually consumed marinated . For "pickled anchovies" that are thoroughly cleaned and then dipped in vinegar (also can be done with lemon). This causes the meat is tender, and preserve it.
Spanish anchovies in vinegar. The Cosmopolitan, Malaga.
With garlic, parsley and salt
will be flavored to perfection.
What is very important to note here is that it is advisable to eat this dish with a " Reed " (a small beer) as it is a perfect combination (white wine however in combination with vinegar creates an unpleasant taste in the mouth). Another possibility is to marinate in lemon or orange juice (usually marinated in fruit juice foods are called "ceviche" in Spanish) and thus, it can also be used as a special delicatessen shop in a salad.
Play in the type of "fatty fish" which offers several positive effects on our health . Although it is indeed quite greasy, so this is precisely what makes beneficial- containing a lot of omega-3 fatty acids, vitamin B3 and B6, reducing cholesterol levels and high blood pressure and quantity calcium is ideal, especially for pregnant women.
Another curiosity is that this fish was used as a base for a sauce called " garum ", which was prepared during the Roman Empire and therefore also in Malaga. It is a sauce or condiment with fish and fish guts, herbs, wine, vinegar, oil and salt and then fermented for days or months before using it to flavor cooked dishes (perhaps comparable with oyster sauce in today). In Malaga there can still find containers in which they were kept and old factory premises: next to the Roman Theatre, at the rectory of the UMA or the Thyssen Museum. In fact, there are still more remains below the city
And one last detail :. Did you know that this fish is so famous and representative in Málaga people of that city is actually called " whitebait " ?!
I'm sorry to bother you with a little self-promotion here 🙂 but I just wanted to let you know that if you want to learn more about the Andour Spanish tapas local food in Malaga, we invite you to join our cooking class Tapas or one of our food tours which are very proud of.
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