MOST POPULAR DRIED ANCHOVI GRADE A PREMIUM SEAFOOD SALTED & UNSALTED

Description: Anchovies are very high in protein content, namely 42 g/100 g of salted dried anchovies. Anchovy protein contains a number of essential amino acids, namely amino acids that cannot be formed in the body, but must come from food. Protein is a food that contains many amino acids as building blocks for the structure of body tissues. Apart from that, anchovies also contain several nutritional contents including: 1 gram of fat; calcium 500 mg; phosphorus 500 mg; iron 1 mg; Vitamin A 47; and Vitamin B 0.1 mg. Anchovies are widely consumed by the lower middle class, apparently they are one of the best sources of calcium. The need for calcium is greatest during growth and calcium is still needed further even after reaching the adult stage to prevent bone loss. According to Hendradi (2009) anchovies are a source of calcium that is resistant and does not dissolve easily in water. Anchovies are very good as a cheap and easily available source of calcium. 3 Types of Anchovies Popular in Indonesia, There are Jengki, Medan, and Nasi 1.Jengki anchoviesAnchovy fish illustration Photo: asjjuni0/Pixabayzoom-in-whiteZoom inAnchovy fish illustration Photo: asjjuni0/PixabayJengki anchovies (Engraulis sp.) are quite large in size—bigger than Medan anchovies or rice anchovies. It has a slightly cylindrical shape with a slightly rounded abdomen, pale color, and has a short head. The color is blackish yellow and has a crunchy texture when fried.This type of anchovies is very popular in Indonesia, with two common choices on the market, namely whole jengki anchovies and split jengki anchovies. Split jengki anchovies are a type of anchovy that has had its head removed. Both have a similar taste, but usually the price of split anchovies is more expensive.These anchovies are often served in balado dishes, stir-fried vegetables, and dried anchovy tempeh. The taste is not too salty - sometimes a bit bitter - making this fish more easily suited to various types of dishes. Jengki anchovies also contain calcium and phosphorus — very good for preventing bone loss or osteoporosis. 2. Medan anchoviesTeri balado, at Warung Dadak, Kalibata City Photo: Azalia Amadea/Kumparanzoom-in-whiteZoom inTeri balado, at Warung Dadak, Kalibata City Photo: Azalia Amadea/KumparanApart from that, there are Medan anchovies (Stolephorus tri). Even though it is called 'Medan' anchovies, this salted fish is spread throughout almost all Indonesian waters. These anchovies are smaller than jengki anchovies - and similar in size to rice anchovies. Fresh Medan anchovies have a really clean and bright white color, not brownish. The head is also still intact with a fresh, typical seafood aroma.These anchovies can be used in a variety of dishes; such as dried anchovies, botok anchovies, and pepes anchovies. 3.Rice anchoviesBakwan anchovies dipped in Bakwan Day style sauce Photo: Azalia Amadea/Kumparanzoom-in-whiteZoom inBakwan anchovies dipped in Bakwan Day style sauce Photo: Azalia Amadea/KumparanFinally, there is the anchovy (Stolephorus tri), which is a type found in coastal waters and has a wide distribution. This fish has a small, elongated body size and is generally white in color. Anchovies have a duller, or brownish, color compared to anchovies.ADVERTISEMENT This difference is due to the preservation process. Along the body of the anchovy, there is generally a silvery white line; which extends from head to tail.With a white color and distinctive aroma, anchovies are usually enjoyed in the form of peanut brittle, bakwan, or made into chili sauce. When looking for them in the market, you need to know that rice anchovies are more expensive than jengki anchovies.

Price: 16 USD

Location: Indonesia

End Time: 2024-09-27T04:56:58.000Z

Shipping Cost: 0 USD