Anchovy dried fish refers to anchovies that have been preserved by drying. Anchovies are small, saltwater fish known for their strong, salty flavor. After being caught, these fish are cleaned, sometimes salted, and then dried in the sun or using other drying methods. The drying process intensifies their flavor, making them a potent ingredient in various culinary traditions.
Dried anchovies are commonly used in many cuisines, particularly in East and Southeast Asia. Here are some common uses:
- Korean Cuisine: Dried anchovies are often used to make broth (called "myeolchi yuksu") for soups and stews, or they can be stir-fried with spices for a side dish known as "myeolchi bokkeum."
- Japanese Cuisine: Used in making dashi, a fundamental broth in many Japanese dishes.
- Southeast Asian Cuisine: Dried anchovies are often fried and used in dishes like nasi lemak in Malaysia or sambal ikan bilis in Indonesia.
- West African Cuisine
The flavor of dried anchovies is very concentrated, so they are typically used in small quantities to add a deep, savory (umami) taste to dishes.
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