Fish
Whole
Whole anchovies are the intact small oily fish—fresh for frying and marinating, or salt-cured in barrels for later filleting. Fresh whole fish should be bright and firm with a clean sea smell. Flour and fry, cure in vinegar and oil, or salt for months. Whole cured anchovies are filleted and trimmed as needed for the kitchen.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.5 g
- Saturated Fat 1.01 g
- Trans Fat 0 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 5.94 g
- Cholesterol 55 mg
- Sodium 79.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 69.8 g
- Energy 206 kcal
- Water 69.8 g
- Protein 21.1 g
- Fat 10.5 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 5.94 g
- Omega-3 2.38 g
- Vitamins 51.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.07 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.6 µg
- Vitamin E 1.44 mg
- Vitamin K 0.5 µg
- Minerals 399 mg
- Major Minerals 397 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4.07 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.7 · vitamin-d: 11.6 · vitamin-e: 1.44 · vitamin-k: 0.5 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole anchovies were netted and eaten fresh or salted across the Mediterranean and beyond.
Barrel-salted whole anchovies underpinned European trade and inland cookery.
Fresh whole anchovies returned to restaurant fryers and escabeche pots seasonally.