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Anchovy (engraulis encrasicolus)

A small round, oily fish, belonging to the herring family; it reaches a length of up to 20cm. It is rarely eaten fresh, but excellent when salted or canned - and a necessary ingredient of Salade Niçoise, and is excellent when used to enliven sauces - even those used for beef..

Those for sale here mainly come from the Mediterranean and western coast of Europe, but they sometimes venture as far north as the English Channel. The "Striped Anchovy" (Anchoa hepsetus) mirrors the image in the same latitudes of the Western Atlantic.

It occurs in various forms, around the world, although it favours warm waters.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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