Anchovies are a family of small salt-water fish.
There are many kind of Anchovy in the world.
If we say ancyovy, we can imagine fermented food in European.
Today, we can purchase anchovy everywhere in supermarket in Japan.
However it is very expensive. (You can check the price
It costs about $4 (4-5 fillets)
If I make anchovy by myself, it is reasonable.
Because small fishes are very reasonable in Japan.
I always use small fishes called "Katakuchi Iwashi".
The cost is always less than $1 per >25 fishes.
I like to cut the fishes.
The pictures show the fishes which are removed heads and insides of fish then salted.
I usually keep these salted fish in refrigerator for two months.
After that I remove salt from fishes using water.
Then these fishes with olive oil are kept in bottles.
I need to wait for more two months until these fishes are completely fermented.
Following are the foods which are used Anchovy.
First 3 pictures are Japanese taste.
Left : Minced Anchovy is mixed with steamed rice.
Mid : Anchovy and shaved bonitos on OKONOMI-YAKI.
Right: Anchovy with green onion on the rice.
Anchovy with garlic pasta.
Anchovy in the noodle.
There is very similar food to Anchovy in Japan.
That is " IKA NO SHIO-KARA".
This is also fermented squid.
This is fermented by squid guts and salt.
IKA = Squid
Anchovy and "IKA-no-SHIO-KARA" is very similar flavor and smell.
So that, some people like to eat, but some people don't like.
My wife doesn't eat both.