Anchovies and anchovies are terms used in Italy to describe the same fish, but with differences in meaning related to the processing method. Although both names refer to Engraulis encrasicolus, only in Italy is there a distinction between “alice” for whole fish and “acciuga” for processed or preserved fish. The nomenclature also varies according to the types of products searched for: a search for “anchovies” shows fresh fish, while “anchovies” refers to canned or pickled fillets.
The word “anchovy” is mostly used to refer to cleaned and preserved fish, while “alici” refers to whole fish. The recognition of these terms is also supported by the Ministerial Decree of 2017, which identifies scientific names related to common ones. However, there is still a debate about their correct use.
Regarding the anchovy, this is a common bony fish in the Italian seas, with an average length of 10-15 cm and a silvery-gray color. It belongs to the Engraulidae family and is widely distributed in the Mediterranean. Anchovies are also important from a commercial point of view, being treated in various ways, such as salted or in oil, and their market extends to France and Scandinavia, where they are consumed in various culinary preparations.
Article published on 24 December 2024 - 14:28
It is interesting to note the differences between anchovies and sardines, but I did not know that there was such a precise distinction. In fact, many people use the two terms without knowing the difference. We should inform more.