Anchovies, small and silvery, pack a potent punch with their intense, salty-fishy flavor. Belonging to the Engraulidae family, these 2 to 4-inch fish thrive in temperate waters, notably the Mediterranean Sea. A culinary staple globally, they add depth to dishes like Caesar salad and puttanesca sauce. Often salt-cured or fermented, anchovies are nutrient-rich, offering omega-3 fatty acids, protein, calcium, and selenium. Their sustainability, historical significance, and role in the marine food chain underscore their importance. Whether enjoyed as whole fillets or in concentrated paste form, anchovies continue to leave a lasting impression on diverse palates.

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