Anchovy is a fish of the Engraulidae family. Anchovy is a common small fish, most of which are found in marine waters. Anchovies are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea, and there are more than 140 species in 17 different groups. Anchovies are usually classified as oily fish. Anchovies are small, green fish with a blue reflection and a silver stripe on them (from fin to tail).
Anchovies are caught in southern Iran and are usually sold dried, this fish can be caught in the waters of the Persian Gulf. After being caught, the anchovies are spread out on the sand by the seashore in direct sunlight and dried.
Nutritional value of anchovy fish: Anchovy fish is rich in omega-3 fatty acids, vitamin D, vitamin B12, vitamin A, calcium, phosphorus, potassium, iron, iodine, zinc, and selenium. Its consumption also reduces the risk of cardiovascular diseases, lowers blood sugar, strengthens bones, and maintains health.
Protein percentage 65-70%
Fat percentage 5-8%
Cholesterol 0%
Calcium 62%
Iron 8%
Essential amino acids rich in lysine, methionine and arginine
