Each decade brings a different use for all those
anchovies.
Add a splash of oil from
anchovies. Add the fennel, sugar, vinegar, fennel seeds, a splash of water and cover the dish.
Heat the olive oil in a medium frying pan, add the fennel and saute for several minutes until softened, then add the tomatoes and
anchovies. Season and simmer for 10-15 minutes until the tomatoes start to soften.
INGREDIENTS: (Serves two as a side dish) 30g flat-leaf parsley, finely chopped 15g mint, finely chopped 50g freshly grated coconut Juice of 1 lime Sea salt and freshly ground black pepper 1/2 small red onion, thinly sliced A handful of cherry tomatoes, chopped 2
anchovies, finely chopped Optional: 1 green chilli, deseeded and thinly sliced 1 spring onion, finely chopped 1 celery stick, thinly sliced Handful of pomegranate seeds METHOD: 1.
From
anchovies to sardines and back: multidecadal change in the Pacific Ocean.
| Heat 2 tbsp of the oil from a jar of
anchovies in a pan, and fry 50g of chopped
anchovies until they melt.
Add the
anchovies and half the basil, and pound to a paste.
In a small bowl, mash together butter,
anchovies, garlic, salt and pepper.
Abscond
anchovies, asudden an Adelie armada, all abreast and aqua aboil, accelerates across an abyss and appetites are abated.
42% of total production corresponds to
anchovies and herring, 43% to industrial and artisanal scale fishing, 7% to tuna and the remaining 8% to other fish and aquaculture products, reports Panamaamerica.com.pa (Oct.
SEASIDE - Thousands of
anchovies have died trying to swim up the river at Seaside.
Editor Ganias presents this broad-spectrum volume on the ecologically and commercially important sardines and
anchovies. Phylogenetics, biogeography, and population genetics of the fish are covered first.
