Tip for cooking anchovies from a fisherman from Trabzon! Turns out the secret is in this trick.

Stating that the anchovy culture in Trabzon dates back to many years, Bayram emphasizes that the most delicious period of anchovy is now. Stating that there are points to be considered when cooking this small but highly cultured fish, Bayram emphasizes the importance of the anchovy being Black Sea anchovy. Stating that they look forward to the arrival of local anchovies every year, Bayram states that one should not go beyond panning, grilling and steaming to enjoy the taste of anchovy. Additionally, Bayram states that rice with anchovies always takes its place in this flavor caravan. Saying that pancake, grilled and steamed anchovies are mostly preferred, Bayram explains the intricacies of cooking anchovies and guides those who want to enjoy this delicious fish in the best way.

TIPS FOR COOKING ANchovies

Bayram gives the following information about the tips for cooking anchovies:

“Since anchovy is a very high quality, very delicious fish on its own, we cannot limit the way it is cooked. Anchovies can be grilled, pan-fried, steamed, cracked or even pilafed. While doing these, we need to pay attention to some things. First of all, it is important that the fish is fresh and Black Sea anchovy. Anchovies are generally the fattiest and most delicious in November and December. After cleaning the fish and straining it in a sieve, we need to salt it before it gets too dry, coat it with corn flour, pour the flour on it and then add vinegar so that a light dust particle remains on it. The best way to cook it with the highest quality is to fry it in a pan with hazelnut oil. If you don’t have hazelnut oil, you can use corn oil. If that is not the case, sunflower oil can be used. You should not use olive oil. Because olive oil is very thin, it burns immediately. Therefore, anchovies cook much better in hazelnut oil and corn oil. In my opinion, the healthiest thing is to steam it in a little water. “It is the ideal cooking method to get the true flavor of the fish without using any oil.”

“NOTHING CAN BE MADE FROM ANCHOUSE”

Stating that different cooking methods of anchovy have been tried, but the most delicious ones are pan, grilled and steamed, Bayram said, “Anchovy should not be mixed with too many things. There are some things that have not been tried, if they are found, they can be tasted and eaten. The current shape of the anchovy is clear. Anchovies should not be tried with anything other than fried, grilled, steamed, cracked and pilafed. Because I think that if you go beyond what we have mentioned, it will spoil the taste of anchovy. Because the arrival of fish culture to us dates back to a thousand years ago. Therefore, the cooking methods are a style inherited from those periods,” he said.