The anchovy is one of those key fishes used in fish sauces and as a topping for pizzas. The most common is Engraulis japonicus but all the Engraulis genus are used in cuisine from around the world. It accounts for 10-20 % of the world’s aquatic product output which makes it an extremely valuable fish in the general seafood economy. having said that it is a common low-value food. Being a single fish species it has the highest throughput and output on a global scale (Shiriskar et al., 2010).
Anchovy Sauce
The South-east of Asia is a wonderful home for anchovy based sauces. Fish sauces such as Namh Pla rely on fishes like anchovy and are rich in lots of soluble protein and bioactive peptides, especially the antimicrobial peptides (AMPs). The sauce quality depends on fermentation time and the degree of hydrolysis (Gowda et al., 2016).
References
Gowda, S. G. S., Narayan, B. & Gopal, S. (2016). Bacteriological properties and health-r e l a t ed biochemical components of fermented fish sauce: An overview. Food Reviews International, 32, pp. 203-229
Shiriskar, D. A., Khedkar, G. D. & Sudhakara, N. S. (2010). Preparation of Boiled and Dried Products from Anchovies (Stolephorus Sp.) and Studies on Quality Changes during Storage. Journal of Food Processing and Preservation, 34, pp. 73-86
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