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Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable with more slender fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish ''boquerones en vinagre'', are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce ''garum''. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac.〔(【引用サイトリンク】title=Tacitus: Germania )〕 Today they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available, as is anchovy essence. Fishermen use anchovies as bait for larger fish, such as tuna and sea bass. Anchovies are also a popular pizza topping. ==Preparation and marketing== The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as ''alici'', have a much milder flavor.〔(【引用サイトリンク】title=White Anchovy Fillets (Boquerones) )〕 In Sweden and Finland, the name anchovies is related strongly to a traditional seasoning, hence the product "anchovies" is normally made of sprats〔(【引用サイトリンク】title=Food: First catch your anchovies )〕 and also herring can be sold as "anchovy-spiced", leading to confusion when translating recipes. The European anchovy, ''Engraulis encrasicolus'', is the main commercial anchovy, with Morocco being the largest supplier of canned anchovies.〔(【引用サイトリンク】title=Homage to the Anchovy Coast )〕 The anchovy industry along the coast of Cantabria, initiated in Cantabria by Sicilian salters in the mid-19th century, now dwarfs the traditional Catalan salters.〔 File:Tatsukuri Engraulis japonica.jpg|Dried Japanese anchovy File:Korean salted anchovy-Myeolchijeot-01A.jpg| Salted and fermented anchovy (jeotgal) Korea File:Filetti di Alici.jpg|Canned anchovies File:Workers handling anchovies.jpg|Workers handling anchovies in a canning company in Cantabria, Spain File:Mae sot dried fish 01.jpg|Workers cleaning dried anchovies at a market in Mae Sot, Thailand File:Hamsi.jpg|Anchovy at the market, Turkey 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Anchovies as food」の詳細全文を読む スポンサード リンク
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