Acciughe
In Italian
Le acciughe o alici si distinguono dalle sardine, con le quali condividono pressoché
le stesse dimensioni e quasi le stesse abitudini, per il profilo del capo (la mascella
inferiore è più breve della superiore) e per la linea mediana ventrale (liscia e smussata
mentre nella sardina è tagliente e dentellata).
Le acciughe sono apprezzate come alimento fin dall'antichità e forse sono stati i primi
clupeidi ad entrare nella dieta dell'uomo, anche perché si conservano molto bene in salamoia
e quindi sono facilmente commerciabili.
In English
Anchovies are small silvery green fishes in the family Engraulidae. They are found throughout
the Mediterranean and along parts of the coastline of Southern Europe, sometimes ranging as far
north as the base of Norway. Anchovies have been an important food fish for centuries, for both
humans and marine life alike. They are available fresh in regions where they are heavily fished,
and preserved all over the world. The distinctive flavor of preserved anchovies is present in
many dishes, especially in Mediterranean cuisine.
Some people confuse anchovies with sardines, another silvery fish in the herring family.
Sardines grow larger than anchovies, range in different waters, and have different physical
characteristics. Six anchovy species are widely harvested for food purposes. All of them have
characteristic gaping mouths, along with pointed snouts and green to blue bodies which flash
silver underwater. Anchovies feed on plankton, and also act as a food source for larger fish.
Their role in the food chain makes anchovies an important fish species to preserve.
Like many fish in the herring group, anchovies live in large schools, groups of fish which
can contain thousands of individuals. Anchovies in a school can protect themselves from predators
by hiding in the middle of a school. Both humans and birds look for anchovies by seeking areas of
disturbance on the surface of the water which indicate a panicked school of fish struggling to
escape a predator from below.
Like many heavily fished species, anchovies are potentially at risk for serious decline.
Several European nations have cooperated to institute limits on sardines, and to regulate
the fishing industry to ensure that the fish are caught sustainably. Many fishing companies
fish with large drag nets, which can pose environmental problems as they stir up the ocean floor.
Some of these companies have voluntarily modified their fishing practices to ensure that anchovy
fisheries will remain healthy.
Fresh anchovies have a mild, slightly oily flavor. They are very popular in both France and Italy,
especially grilled. Preserved anchovies, typically packed in salt and oil, are also a staple food
in many European countries, and around the world. They can be extremely salty, so some consumers
soak preserved anchovies in cold water for half an hour before consuming them, to draw out some of
the salt. Anchovies are also available in the form of anchovy paste, a thick mixture made from ground
anchovy fillets, vinegar, sugar, and spices.
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