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 ...

As European culture revived, the French started the Renaissance and recovered the anchovy. In 1455, the humanist Enoch d’Ascoli rediscovered the Apicius in a monastic library. In 1536 the first ...

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

Interestingly, according to European Union regulations, not only anchovies can be used to produce anchois. Sardines, sprats, and even herring are also permissible. However, if you are interested ...

Through scientific research and stock assessments, the adoption of multi-annual management plans, and the establishment of ...