In the culinary universe, there are two little fish which often cause confusion: anchovy and anchovy. Although they share a similar appearance and belong to the same species, Engraulis encrasicolusthe truth is that they are two different products with unique characteristics and flavors.
Naked eye, The main difference lies in its preparation. The anchovy, as its name indicates, is obtained after a salting and curing process which can last weeks or even months. This gives it an intense flavor and firm texture, ideal to enjoy on toast, salads or as an ingredient in sauces. On the other hand, the anchovy is consumed fresh, without any type of conservation. After being caught, it is cleaned and marinated in vinegar for a few hours, which gives it a milder flavor and juicy texture, perfect to enjoy alone or accompanied by a splash of olive oil and minced garlic.
So what is the difference?
The key is in the preparation:
Anchoa: It is the version salty and cured of our little friend. After fishing, it is given a good salt bath for weeks or even months. This process gives it an intense flavor and a firm texture, perfect for enjoying on toast or salads.Anchovy: This little fish is enjoyed fresco, without preserves. It is cleaned and marinated in vinegar for a few hours, which gives it a milder flavor and juicier texture. Ideal to eat alone, with a splash of olive oil and a touch of chopped garlic.
Bocarte, boquerón or anchovy
It is important to note that, although the anchovy and the anchovy come from the same fish, the denomination may vary depending on the region. In the north of Spain, for example, it is common to refer to fresh anchovy as “bocarte”, while in the south the term “boquerón” is used for both cases.
Despite their differences, both anchovy and anchovy are nutritious and tasty fish that provide a special touch to gastronomy. Dare to try them and discover which of these two personalities conquers your palate. In summary:
Same fish: Engraulis encrasicolus.Different preparation: Anchovy (salted and cured) vs. Anchovy (fresh marinated in vinegar).Flavors and textures: Anchovy (intense and firm) vs. Anchovy (soft and juicy).
Anchovies vs. Anchovies: Habitat and Recipes
Its fishing is mainly concentrated in the Mediterranean and the Cantabrian, being especially appreciated in regions such as the Basque Country, Cantabria, Andalusia, Murcia and Catalonia. The production of salted anchovies has a long tradition in these areas, with artisanal techniques that have been passed down from generation to generation. In the north, its fresh consumption as “bocarte” is very popular.
Here we propose a couple of recipes for anchovies and a couple more for anchovies. You choose how to eat them:
Anchovy toast: A timeless classic. Toasted bread, anchovies, a drizzle of olive oil and a touch of minced garlic. Simply delicious!Anchovy salad: A fresh and tasty combination. Lettuce, tomato, onion, anchovies, black olives and a light vinaigrette.Fried anchovies: A simple and popular dish. Anchovies marinated in vinegar, coated in flour and fried until golden and crispy.Anchovy salad: A light and healthy option. Anchovies marinated in vinegar, tomato, onion, green pepper and a vinaigrette. To enjoy the best flavor, it is important to choose quality anchovies and anchovies. Look for fresh specimens with a shiny appearance. Salted anchovies are preserved in olive oil, so they can be consumed directly or used as an ingredient in different dishes. Fresh anchovies should be consumed the same day they are purchased or, at the latest. , the next day.
*This text has been generated with the help of Artificial Intelligence, guided and edited by the author.
Themes
2024-05-22 08:00:39
#difference #anchovy #anchovy
