Anchovy fillet

Anchovy fillet refers to a portion of the small fish known as anchovy that has been cleaned, deboned, and cured in salt or brine, and in many cases subsequently preserved in oil. This ingredient is fundamental in Mediterranean cuisine and is used to add an intense, salty, and umami flavor to various dishes.

Origin: The anchovy (Engraulis encrasicolus) is a small fish that primarily inhabits the coasts of the Mediterranean Sea and the Atlantic Ocean. Traditionally, the technique of curing anchovies has been developed in countries such as Spain, Italy, and France, where its use is very common in popular recipes like salads, pizzas, sauces, and appetizers.

Properties: The anchovy fillet is an excellent source of protein and omega-3 fatty acids, which are beneficial for cardiovascular health. Furthermore, it provides minerals like calcium and phosphorus due to the salt-curing process. In cooking, its characteristic intense flavor enhances and balances other ingredients, which is why it is used in small quantities.

Synonyms in Latin American Spanish: In different regions of Latin America, the anchovy fillet may be known by various names such as anchoas, filetes de bocina, or simply bocineta (although the latter may vary by region). However, the most common and recognized term is filete de anchoa.