Anchovies as food
Preparation and marketing
The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici [it], have a much milder flavor. In Sweden and Finland, the name anchovies is related strongly to a traditional seasoning, hence the product "anchovies" is normally made of sprats and also herring can be sold as "anchovy-spiced", leading to confusion when translating recipes.
Anchovies as food-5