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 ...

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 ...

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 ...

"Dolphins follow migrating fish - a winter migration of the European anchovy is ongoing, and we see that the common bottlenose dolphins from the western and southwestern water areas [adjacent to ...

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

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