“Gavros” (anchovies) is one of the relatively cheap fish and that is why in Greece it is called “the fish of the poor”.
Fish like anchovies, sardines etc., also known as “foam fish” are a good source of Omega 3 fatty acids, which are known for their anti-inflammatory effects as well as their ability to lower triglyceride and cholesterol levels.
They are not only good when it comes to heart health, but also for our kidneys, the digestive system and help in treating depression and other brain disorders.
I have been cooking anchovies for decades which are around 10 – 12 cm / 4 – 5 inches maximum.
I was really surprised to see for the first time in Nafplion farmers’ market, anchovies which were so huge, around 15 – 18 cm / 6 – 7 inches but was really very curious to try them.
I asked the fish monger how they can be prepared and they told me just like any other recipe using anchovies, that is baked, fried, plaki or marinated.
Instead of doing one of the classic recipes, I created my own by stuffing them.
They tasted delicious! The only flaw, if it can be called a flaw, was that their bones were much bigger than usual and had to be removed before eating them.
Did you know that there are 144 species of anchovies? I didn’t know this until today when I saw that abroad they scale anchovies and google searched it.
The Mediterranean anchovies (Engraulis encrasicolus) do not have any scales so there is no need to scale the fish but depending on what kind you will be cooking, you may need to scale yours.
Serving Size: 1
Amount Per Serving: Calories: 795 Total Fat: 52g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 39g Cholesterol: 213mg Sodium: 9256mg Carbohydrates: 8g Fiber: 2g Sugar: 3g Protein: 74g
Kopiaste and Kali Orexi,