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The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor. [7] The rare alici (anchovies - in the local dialect: "Sardoni barcolani") from the Gulf of Trieste near Barcola, which are only caught at Sirocco, are particularly sought after because of their white meat and special taste and fetch high prices ...
In Sweden and Finland, the name "anchovies" is related strongly to a traditional seasoning, hence the product "anchovies" is normally made of sprats [47] and herring can be sold as "anchovy-spiced". Fish from the family Engraulidae are instead known as sardell in Sweden and sardelli in Finland , leading to confusion when translating recipes.
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Anchovies can concentrate domoic acid, which causes amnesic shellfish poisoning in humans, sea mammals, and birds. [2] If suspected, medical attention should be sought. Anchovies also contain a high level of uric acid, a build-up of which can cause the inflammatory condition known as gout .
Millions upon millions of anchovies swarmed the California coast. As a pizza topping, you probably either love them or hate them. But if you were off the coast of La Jolla, Calif., early this week ...
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European anchovies eat plankton, mostly copepods and the eggs and larvae of fish, molluscs, and cirripedes. [7] They are migratory, often travelling northwards in summer and south in winter. They form large schools, [1] and may form bait balls when threatened (see image, below). European anchovies are eaten by many species of fish, birds and ...
Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. [6] [7] Allec, a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has been described as a "precursor to ...