About Anchovies

Wondering what is ' Ikan Bilis'? That's we what call ' Anchovy ' in Malaysia.

Ikan Bilis = Anchovies =江鱼仔
 

  The anchovies are a family (Engraulidae) of small but common salt-water fish. The anchovy  is  a small green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. It is maximum nine inches (~23 cm) in length and body shape is variable with more slender fish in northern populations. But the species available around Langkawi Island in the Andaman Sea are only varies from 2cms to 8cms.

Preserving Anchovies
The process of preserving anchovies fillets differs around the world, as does the use of the cured fish in food preparation.

 
Anchovies Packed in Salt
Preserving anchovies in salt uses a time-honored technique to deliver that distinctive flavor. Time is critical for the preservation of the flavor and so processing must begin shortly after the fish are caught. Anchovies are cleaned and washed in salt brine, then allowed to dry. The fish are then layered into large round tins according to fish size with each layer receiving a specific amount of sea salt. These tins are then piled high into what are called seasoning towers to allow the anchovies to cure for up to two months. These towers are topped with weights, compressing the fish and removing excess fluids and fat. Once the specified curing time is over the tins are sealed and prepared for shipping.
 
Anchovies Packed in Olive Oil
The other popular way to enjoy anchovies is to have them packed in olive oil. Just like their salted cured counterparts, these fish must be fresh caught in order to ensure flavor. The fish are immersed in salt brine to clean them and then packed into very large drums with salt and strong brine. After curing for two months the fish are then cleaned of their fins and any left over hard pieces before undergoing repeated rinsing in salt water to remove scales and skin. Each anchovy is then filleted by hand, removing the bones and leaving two fillets per tiny fish. These fillets are now ready to be jarred or put into tins with olive oil
 
Anchovies Packed in other Liquids
Besides salt or oil, fillets of Anchovies are also prepared in other ways. In Sicily there is a product known as white anchovies, which are filleted and then marinated in white vinegar to produce what one manufacturer calls "Sicilian sushi”
 
Anchovies in Liquid Form
In Southeast Asia, fish sauce is a condiment made from the liquid of fermented anchovies. The  light-brown liquid is quite pungent and salty,and a small amount can wake up otherwise bland dishes with vibrant, savory flavor.
known as nam pla in Thailand and nuoc mam in Vietnam, fish sauce is also a popular flavoring and table salt substitute in Burma, Cambodia, Laos and the Philippines.
 
Anchovies in Dried Form
In Malaysia and other parts of Southeast Asia, anchovies are preserved in dried form either as a whole fish, with head, bones, guts and all, or just the two sides of the body with the head, spine and guts removed. There are two ways of drying the anchovies; traditional sun dried method and advanced indoor drying method.

Anchovy Paste
Anchovy paste is ground anchovy fillets ground to a paste. The paste is combined with salt and sometimes sugar to reduce the fishy flavor. Paste comes in tubes and is a much more pungent, salty and fishy product than other anchovies. It is used in a traditional Sicilian pizza known as Sfincione but really only adds a salty flavor when combined with the other ingredients. Otherwise this is the usually the least desirable of anchovy products.

 
Health Benefits:

Anchovies are an excellent source of protein that is especially valuable for children and seniors. Five anchovies have nine grams of protein and only fifty-five calories. Adding a few to a salad can make it more filling, so you're less likely to overindulge on other foods. They're also free of carbohydrates which make them a popular choice for the low carb dieter.

Many people are concerned about eating seafood due to the risk of contaminants such as mercury, PCB's, and dioxanes. Because anchovies are a small fish with a short life span, they're less likely to accumulate significant levels of mercury.

Anchovies are a fatty fish which makes them an excellent source of heart-healthy omega-3 fatty acids. Omega-3's are becoming known for their anti-inflammatory effects as well as their ability to lower triglyceride and cholesterol levels. They're also thought to reduce the risk of heart disease. These tiny fish pack real nutritional punch when it comes to heart health!
 

Anchovies are a good source of calcium for building strong bones and reducing blood pressure. It's also rich in selenium, a trace mineral which may play a role in cancer prevention. In terms of vitamins, they're an excellent source of niacin, a B vitamin important for health of the nervous system, skin, and digestive tract.

Consumption of Anchovies
In Western, Italian and other Mediterranean cuisine, anchovies preserved in salt and oil has a very strong flavour. They are often used to flavour sauces.

In Malaysia and other parts of Southeast Asia, they are eaten completely differently from the way they are eaten in Italy, around the Mediterranean and in the United States.
Here, anchovies are eaten as dried fish, called ikan bilis - either the whole fish, with head, bones, guts and all, or just the two sides of the body with the head, spine and guts removed. Anchovies are most often deep fried and served as crunchy, delicious topping for fried rice or fried noodles.Anchovies are also used to flavour soups and might even be discarded as most of the flavour would have gone into the soup.