boiled, salt 3-5%, moisture 30% Latin Name: Stolephorus commersonnii
Latin Name: Stolephorus commersonnii
Vietnamese Name: Cá cơm khô
Korean Name: 멸치 (Myeolchi)
Chinese Name: 干鳗鱼 (Gān màn yú) or 干江鱼 (Gān jiāng yú)
Japanese Name: 干しアンチョビ (Hoshi Anchobi)
Filipino Name: Dried Dilis
Preparation Methods: Dried anchovies are typically prepared by boiling in salted water or simply salted and then dried naturally under the sun.
Nutrition Facts: Dried anchovies are rich in protein and essential nutrients such as calcium, iron, and omega-3 fatty acids. They are low in calories and fat, making them a healthy choice for adding flavor to dishes.
Popular dishes include Korean stir-fried anchovies (Myeolchi Bokkeum) and Vietnamese anchovy-based soups. Across cultures, from Chinese to Japanese and Filipino cuisines, dried anchovies are valued for their ability to enhance dishes with savory depth and nutritional benefits.
Cultural Value: In Korean cuisine, dried anchovies 멸치 are a staple ingredient used to make broth 멸치육수 (myeolchi yuksu) and as a key component in side dishes like 멸치볶음 myeolchi bokkeum (stir-fried anchovies). They add a unique salty and savory flavor to dishes and are valued for their nutritional benefits.
In Chinese, Japanese, and Filipino cuisines, dried anchovies are also used similarly in soups, stir-fries, and as snacks due to their intense umami flavor and nutritional richness. They are appreciated for enhancing the taste of various dishes and providing essential nutrients to diets across these cultures.
