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Anglers constantly debate this issue. Some say they are the same small but tasty fish, indispensable in cooking. Others argue the opposite, arguing that these species have nothing in common.
Although you won't be able to catch these representatives of the Clupeidae family on trophy fishing trips in the Putorana Plateau, we'd like to dispel myths and resolve disputes and questions with the help of reliable sources. We suggest taking a closer look.
What is anchovy?
A schooling species found in various seas (the Baltic, Azov, and Black Seas) is called anchovy by fishermen and chefs in the country. Fish found in large numbers outside of Russia, for example in the Mediterranean, are called European anchovies.
This small fish seems to be a distant relative of the common herring, as it belongs to the Clupeformes order but is classified in the anchovy family. This classification is constantly debated, as the fish have numerous differences. They even differ in the structure of their eggs.
Some people confuse anchovies, the European anchovy, with sprats, but they are completely different species. The connection is most likely due to ignorance. Previously, many small fish that didn't grow to large sizes were commonly called anchovies.
They are similar only in the structure of their long, torpedo-shaped bodies. Anchovy differs from its relatives, the sprat, even in its fat composition, not to mention its appearance. The same applies to its taste. European anchovies are less sweet and have a higher fat content.
Types of anchovies
Besides the Russian favorite, anchovy, there are a huge number of varieties. The most popular, besides the European varieties, are:
- Peruvian,
- Australian,
- Argentine,
- Japanese,
- Silvery,
- Cape.
However, it's worth noting that depending on their habitat, individuals vary significantly. Anchovies vary in appearance, size, and, of course, taste.
How to distinguish anchovy from its relatives?
This tasty, healthy, small fish found in European waters looks like this:
- The size of anchovy averages 15 cm, in rare cases it reaches 20 cm.
- The body is long, torpedo-shaped, covered with small silvery scales.
- The back of the fish differs from the sides in its dark color with a greenish tint.
- The European anchovy has no ventral keel or lateral lines.
- The head has a wide mouth and is slightly flattened on the sides.
Summing up
Abroad, anchovy is not considered an anchovy, and this is incorrect. According to biologists from various countries, the fish found in Russia is a close relative of the anchovy family. As described above, there are differences in habitat.
It's worth noting that some foreign specimens of this species are not used in cooking at all because they have an unpleasant taste. Anchovy is a key ingredient in the world-famous "Black Caesar" salad. This European fish is considered far superior to most of its relatives in the culinary world.
Found in the Azov, Black, and Baltic Seas, this species can be compared in nutritional value to salmonid predators of the Putorana Plateau, such as lenok, whitefish, and grayling. Anchovy meat also contains a rich composition of vitamins, fats, and amino acids, which can have beneficial effects on the human organs and immune system.
