Salted anchovies

Salted anchovies are small marine fish belonging mainly to the Engraulidae family, which have been cured through salting to preserve their intense and characteristic flavor. These anchovies are widely used in gastronomy to add a umami and salty touch to a wide variety of recipes, from sauces and dressings to pizzas, salads, and tapas.

Their origin lies in the Atlantic and Mediterranean coasts, being especially popular in Spanish, Italian, and French cuisine. The salting process allows the anchovies to maintain their firm texture and a concentrated flavor that stands out in preparations requiring ingredients with character and depth.

Regarding their properties, salted anchovies are an excellent source of omega-3 fatty acids, high-quality proteins, B vitamins (particularly B12), and minerals such as calcium, iron, and sodium (the latter due to the salt curing). Their moderate consumption can contribute to cardiovascular health and strengthening the immune system.

In different Latin American countries, salted anchovies may be known by various names such as "anchovetas" (Peru, Ecuador), "boquerones" (more commonly used in Spain, but known in some countries), or simply "anchovies". However, it is important to distinguish them from other fish or processed products that are sometimes labeled as "anchovies" but may differ in size or preservation method.

In summary, salted anchovies are an essential ingredient in cooking to add intensity and flavor to Mediterranean and Latin American preparations, enhancing dishes with their salty profile and unique texture.