In Korea, we have different kinds of anchovies for cooking: big dried anchovies (about 2 inch length) for making broth, medium size dried anchovies (about 1 inch) for side-dish, and really tiny ones (Like the picture) for side-dish. Anchovy sauce is also used for an important ingredient for kimchi. Anchovy has calcium in it, so it’s good for your bone.
Since it’s very tiny like the picture, you can just use for cooking without removing any parts of them.
Read about anchovy from Wikipedia…
- Use:
Side-dish- Storage:
Put it in the freezer bag, and keep in the freezer to use longer.
Hi Aeri….
I come from Indonesia and we have a similar fish but very salty named “Ikan Teri” (Ikan means Fish)…
Is this fish has a very salty taste?
(So sorry for my bad english…)
Thank you…=^-^=
Hi Rizka,
Nice to meet you !!!
Oh… I don’t know that small fish you told me.. so I can’t compare it with this Korean fish exactly.. It’s not very salty..but you can feel it’s salty to eat plain. ^^ Your English is fine..I’m not that good either..^^
Rizka,
It’s the same fish just different process. Korean anchovy (teri) not salted. Their weather is dry when they were drying the anchovy. Our country Indonesia is humid all year round. So the anchovy needs to be salted when being dried. Also the species of the anchovy are different.
Ima
hi Ima,
Thanks for sharing your info with Rizka about anchovies. 🙂