The European anchovy lives in the waters of the Atlantic, the Mediterranean and the Black Sea. They are preserved in oil.
We know it as anchovy fillets, anchovy paste or as fillets. In Czech cuisine, you will find it in the recipes of M. D. Rettigová, where anchovies or anchovy paste were widely used as a seasoning.
They have a sweet and salty taste and a neutral nature. They support the production of blood and energy and support the production of Yang, meaning they are warming. They are not suitable for skin diseases.
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