Dried anchovy Nha Trang

As a painter of fish species live in salt water (with some species live in fresh water and brackish water), small size (the longest was 50 cm, usually less than 15cm), popular and swarming creatures eat ephemera, mostly phytoplankton. Allocation is worldwide
In our country, anchovies concentrated in Central and Southern provinces, especially in the waters of Quang Ngai, Phu Yen, Nha Trang, Phan Thiet, Vung Tau, Phu Quoc ... In the Central region, anchovy is kind of the biggest fishing reserves, followed by the white anchovies, anchovy chancre.

Fish protein in relatively stable: 16-17%. Similar quality meat, however interconnectedness low in fish and distributors are, almost without elastin, so the fish protid easily absorbed and assimilated than meat.
Fats of fish better than meat. The unsaturated fatty acids have high activity accounted for 90% of total lipids, including oleic, linoleic, linolenic, arachidonic ... disadvantages of fish fat is most unpleasant smell, and because fish fat fatty acids so no more double stranded fish fat unstable, easily oxidized and easily change the organoleptic properties.
Vitamin A, found in fish liver D, vitamin B resembles meat
Sea anchovy many minerals than freshwater fish, the ratio of calcium / phosphorus better meat. The micronutrients in fish, especially sea fishing is very high and full. Extracts lower in fish meat so stimulates gastric secretion lose flesh.
Dried anchovies way:
- Fresh anchovy caught after the wash with water
- Soak in salted water for fish dilute salinity, will last longer
- Then, take away cooked anchovies
- After being steamed fish, taken great exposure on the net, the fish will drain and dry out faster
- Fish just 1 day under the blazing sun exposure is satisfactory. If in the cafeteria, just ½ sun exposure (half day exposure) is dried anchovy tasty dishes while ensuring quality
Storage:
Store at freezing drawer of a refrigerator (temperature -180C)
Processing:
Dried anchovy is the raw material used to prepare many delicacies, exotic domain in Nha Trang, Phan Thiet: sweet and sour roasted anchovies, anchovy salad dried mango, dried anchovy garlic lice ...
This article would introduce popular dish from dried anchovies: dried anchovy mango salad
Material:
- Dried Anchovy: 100g
- Mango green glue: 1 left
- Herbs, coriander, lemon, red pepper, garlic, sugar, fish sauce, water, roasted peanuts
Making:
- Dried anchovies are soaked in warm water about 20-30 minutes, to fish out and clean soft sand. Then wash off with warm water and leave to drain tray
- During the soft fish wait, we prepared sweet and sour sauce. Pound peppers, garlic, lemon, sugar. For fish and little water and stir well. Just salty sauce tasted salty, sour, sweet, spicy just as satisfactory
- Put the pan on the stove for heat, the oil and garlic in a little fees until aromatic flavor. Then, the dried anchovies fried drain on preliminary until the surface is golden fish. Fish will just crispy and fragrant
- Shred mango green glue, put on plate, mixed with just-fried anchovies and sweet and sour dipping sauce.
- Then, sprinkle peanuts shelled and little basil, coriander onto salad trim.
- Mango salad with dried anchovies will do more exotic meal or sip a drink recipe ideal