Where do anchovies come from?
According to the words on the can, all anchovies are harvested in the Mediterranean and North Atlantic, but in reality some are sourced in the South Atlantic. Which are the best kind? The best-flavoured anchovies are Engraulis encrasicholus (EE), the species found in waters around western and northern Spain, Portugal and the Mediterranean Sea. The finest of this type are harvested in the cooler waters of the Bay of Biscay off the coast of north-west Spain and France, where they feed on the area’s special algal “blooms”. The lowest grade anchovies are fished near the coasts of Argentina and Peru. How can I spot good anchovies? Fillets in oil should be a pinky brown, firm to the touch, but tender in the mouth. The flavour should be more of fish than salt. Anchovies in dry salt should be deep pink in colour and taste less of salt than anchovies that have been stored in oil. When they have been cleaned and filleted, they will be smooth-textured, rather than prickly on the tongue. Can I buy
