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How to use Asian dried anchovies?
Delicious and nutritious, these delicate and tiny dried anchovies are imported from Japan. Dr. Weston A. Price witnessed the ancient wisdom of preserving the nutrients in fish through drying. Great for healthy snacks, to add to salads, for school lunches or to take with you when traveling or on the go. Contains only healthy fats and protein, nothing else added. This is a nutritious powerhouse!
In Malaysia, they are used e.g. in rice porridge. In Sri Lanka they are used usually dried in various dishes, e.g. halmesu moju, which is pickled eggplant with anchovies. It was very interesting, that when they bought the dried anchovies on the market, they removed they heads one by one, they washed them, dried again and only then used them for cooking. It contains calcium, iron, magnesium, phosphorus, potassium, sodium and zinc. Anchovies are a good source of vitamins such as thiamin, riboflavin, niacin, folate, vitamin C, vitamin B12, vitamin B6, vitamin A, vitamin E and vitamin K. It also contains fatty acids and cholesterol.
Athough people around the world refer to small silvery fish caught off their coastlines as “anchovies,” true anchovies live only in the Mediterranean Sea and off the coast of Southern Europe. Canned anchovies kept at room temperature last for at least a year. Once a can is opened, anchovies can last for up to two months in the refrigerator, as long as they’re kept in an air-tight container and covered in oil.
A standard 2-ounce can of European dried anchovies packed in oil has approximately 94 calories, 13 grams of protein, 4.4 grams of fat, 1.7 grams of sodium, 1 gram of saturated fat and no fiber or carbohydrates. These numbers represent 69 percent of the daily value of sodium, 26 percent of the DV of protein, 7 percent of the DV of fat and 5 percent of the DV of saturated fat.
Dried anchovy purchase price how much 1 kg.
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