Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Wild caught fish with big volume all year round.
Anchovy can live in sea water and some species live in river. (Kaski) Anchovies are equally rich in both flavor and nutrients. These fish may be tiny, but they pack a major punch, providing tons of protein, heart-healthy fats, and important vitamins and minerals in each serving.
In English-speaking countries, alici are sometimes called “white anchovies”, and are often served in a weak vinegar marinade, a preservation method associated with the coastal town of Collioure in southwest France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.
In Southeast Asian countries, anchovies are usually sold dried, but are also popularly used in fermented condiments like the Philippine bagoong and Malaysian budu. Anchovies are commonly used to make fish stock or are deep fried.
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