Purchase:
FRESH ANCHOVY, is a saltwater fish, small size and silver color. It is found in all the seas mainly in the Mediterranean.
When the fillets are preserved by the salt method it is called “anchovy” (canned).
It is also found in pasta.
Freshness:
Firm texture and fresh, pleasing smell to sea.
Fresh, her skin is shiny and her eyes are bulging and crystalline.
In canned anchovies, when purchased, check the can that is perfect, not blown, or rusty, with labels in good condition. Look at the expiration date (see canned anchovies).
The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.
Uses:
Fresh, cooked fried and served as a base for sauces.
Storage:
If it is fresh, wash with cold water, drain, pack in portions and freeze immediately. Or refrigerate and marinate (season) if prepared soon. Otherwise freeze immediately. Defrost in the Refrigerator.
Its duration, fresh refrigerated and marinated (seasoned), 1-2 days approx. Fresh frozen, about 2 months.
Canned (tin, glass or plastic) without uncovering, it is stored in shelves at room temperature. (See Canned ANCHOVIEs. OR ANCHOVY).
It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
When defrosting, move to the refrigerator. Never defrost at room temperature. Once thawed, do not re-freeze, because microorganisms are activated and can become harmful to health.
Conservation:
Freeze. Cool.
Duration:
2 months approx. 1-2 days approx.
Note: For handling fish or any other food, clean hands and clean utensils (knife tables) must be kept.
