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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 ...
Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from 2 to 40 centimetres (1 to 15 + 1 ⁄ 2 inches) in adult length, [9] and their body shapes are variable with more slender fish in northern populations.
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 ...
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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 .
Legend has it that the trade in salted anchovies was a way to trade salt, thus avoiding paying the high duties: tubs full of salt presented a layer of salted anchovies in the upper part to the control of the tax collectors. In reality, throughout the Piedmont of the old regime, the salt gabelle was a compulsory tax and not linked to consumption ...
Clupeiformes / ˈ k l uː p iː ɪ f ɔːr m iː z / is the order of ray-finned fish that includes the herring family, Clupeidae, and the anchovy family, Engraulidae and sardines.The group includes many of the most important forage and food fish.