Lovers of salted fish always serve them with ouzo or tsipouro before the main course. Freshly pickled fish, matured for a long time and accompanied by legumes, salads and seafood.
Without Preservaties
Serving: Open the package and rinse the fish with fresh cold water. After filleting them, remove the bones and serve, preferably, with vinegar and olive oil.
*You can also serve without filleting them
Keep refrigerated.
Ingredients: anchovies, salt, water
Allergens: fish
(scientific name: Engraulis Encrasicolus)
It is a popular, much sought-after summer fish. In winter, they remain at depths of 100-200 meters, hence their limited fishing during this period. The anchovy is a very tasty and beneficial epipelagic fish, gracefully abundant in our seas. It constitutes 1/10 of the total annual Greek catch, coming second in catch quantity after the sardine.
