Desang Diabetes Magazine, Making Carbs Count, carbohydrate counting for diabetes

38

FOOD making carbs count

Lovely little fishies?

Around far longer than Marmite, anchovies are the

stuff of legend when it comes to dividing opinion as to

liking or disliking the taste of these salty little slivers

of silver.

Often an item removed

(as if offensive) from a

pizza, and turns noses

up if included in a Caesar

salad, anchovies are nonetheless an

extremely popular foodstuff.

Christopher Hall in an article

called Homage to the Anchovy Coast

for Smithsonian Magazine, explained

why they are a prized delicacy and

a cultural treasure in the area. He

explained, "The hardy Engraulis

encrasicolus, commonly known as

the European anchovy. A slender,

silvery blue-green creature with a

pointy snout and forked tail, it can

grow nearly eight inches long in

its three-year life, though often it's

caught before reaching that size.

The small fish has an unusually large

jaw - hence one of its Spanish names,

boquerón, or 'big mouth'.

"Found in coastal waters of

the eastern Atlantic from Norway

to South Africa, as well as in the

Mediterranean, Black and Azov seas,

European anchovies swim in compact

schools and feed on plankton and

other nutrients during the day,

dispersing into shallower waters

at night. They love a full moon and

traditionally are fished using a light

known as a lamparo. Suspended from

the prow of a small boat floating

within the perimeter of a purse seine

net, the light mimics the moon and

lures the fish to the surface.

"Anchovies often went into garum,

the pungent fermented fish sauce

favoured by Roman empire-builders

- and alternately described in

contemporary accounts as heavenly

or putrid. During the Middle Ages,

when salted anchovies were largely

a food of the poor, communities all

around the Mediterranean produced

them, especially in places with ready

access to salt."

Saltwater

According to British Sea Fishing's

website, anchovy is a family of

small forage* fish with a worldwide

distribution. There are over 140

different species of anchovy found

across the world with a number of

these species being of significant

commercial importance.

The website states, "European

anchovy live in huge shoals and feed

on small planktonic creatures. They

live in shallow seas and usually stay

close to shore, but can tolerate water

with extremely low salinity and have

been known to swim up rivers and

estuaries and have also been found

in saltwater lakes and lagoons which

are connected to the sea.

"While there are many species

of anchovy found across the world

there are five species which make

up the bulk of commercial catches.

These are: Californian Anchovy

(Engraulis mordax); European

Anchovy (Engraulis encrasicolus);

Japanese Anchovy (Engraulis

japonicus); Peruvian Anchoveta

(Engraulis ringens); South African

Anchovy (Engraulis encrasicolus).

"In European waters anchovy are

most commonly caught by purse

seining or small-scale trawling.

Despite the commercial pressure on

this species the IUCN (International

Union for the Conservation of

Index

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