The anchovy is the symbol of Black Sea cuisine and an inseparable part of the region's culture. Despite its small size, its nutritional value and flavor make it the crown jewel of the table.
Why Is It So Valued?
Anchovy is extraordinarily rich in omega-3 fatty acids, protein, calcium, and vitamin D. Eaten together with its bones, it is a significant source of calcium. What is more, being affordable, it is a fish that can find a place at every table.
When Is It Most Delicious?
Between November and January is when the anchovy is at its fattiest and most delicious. In these months, the anchovy on the counter is both larger and sweeter.
Cooking Methods
- Pan-fried anchovy: Coated in cornmeal and fried crisp in hot oil.
- Grilled anchovy: On paper or a wire grill, plain and simple.
- Steamed anchovy: With onion, peppers, and spices in a pot.
- Anchovy pilaf: A Black Sea specialty, baked with seasoned rice.
How to Tell If Anchovy Is Fresh?
Its eyes should be bright and lively, its body firm, and its smell as fresh as the sea. Anchovy with vivid red gills is fresh.
At Balıkçım, in season you can enjoy anchovy pan-fried, grilled, and steamed.
