Anchovy (Netahali) is a small, common forage fish of the family Engraulidae. Most species are found in marine waters. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turning a deep grey. Today, they are used in small quantities to flavor many dishes, because of the strong flavor, they are also an ingredient in several sauces and condiments. The strong taste people associate with anchovies is due to the curing process. Anchovies are usually classified as oily fish. Anchovy is a high protein sea food expectably for children.
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