"False anchovy" September Cookbook Contest by The Terminal: FISH 🐟 Concurso de recetas de septiembre "Falsa anchoa" por The Terminal: PESCADO

“FALSA ANCHOA” TRIBUTO A MI MADRE, AMOR ORIENTAL

"FALSA ANCHOA" TRIBUTE TO MY MOTHER, ORIENTAL LOVE

---

Sin abusar de mi economía, sustituyo mis alimentos para abastecer a mi familia y a mi corazón; Sardina noble ¡Nuestro super alimento!

Without abusing my economy, I substitute my food to supply my family and my heart; Noble sardine, our super food!

My life today, as a mother, teacher, wife, cultist, friend, sister and as a housewife is a permanent challenge; Faced with the adversities and setbacks that arise every day, I always try to have an answer and alternative at hand; Perhaps this creativity or gift, as some friends have told me, I inherited it from my mother, who died a year and a few months ago and whose ability to solve situations at home left more than one surprised; I remember how she could prepare, for example, the richest pasta to feed a whole family with just a few cloves of garlic, oil and onoto, a true delight, the best aroma and delicious flavor, the best pasta !! Everything solved it, from a medicinal cream to an intuitive advice, it did not fail... I am convinced that from her I inherited that passion to solve and be anti-industry in many cases.

---

^{Aquí, ella y yo, pilando maíz para hacer nuestras arepas… Era oriunda de Cumaná, estado Sucre; del oriente de nuestro país, Venezuela… Amaba todo lo que viniera del mar; el carite, dorado ¡sobre todo el que llaman Tajali, su favorito! Pero también las sardinas fritas y tostaditas.}

^{Here, she and I, picking corn to make our arepas... She was originally from Cumaná, Sucre state; from the east of our country, Venezuela... He loved everything that came from the sea; the kingfish, golden, especially the one they call Tajali, their favorite! But also the fried and toasted sardines.}

---

From my heart and for you, friends of HiveBlog: FALSE ANCHOVY

---

This recipe becomes the perfect substitute for anchovies; understand that anchovies and sardines are very similar fish species, both are called blue fish; but they are not the same thing: Sardines and Anchovies (anchovies, due to the way they are prepared) are very similar in size, they differ in that the anchovy has a wide and elongated mouth and the sardine has a small and short mouth; furthermore, sardines are fat-bellied and anchovies are flat-bellied; their flavor is almost identical, what makes them much more similar is their high protein value, considered among the list of super foods; In this case, anchovies are species typical of the seas of Peru, Chile, China and Japan and the kind sardine abounds throughout our immense Caribbean Sea, therefore, on all our coasts; It is a food that multiplies and abounds in Venezuelan homes. They are two super foods rich in omega-3s.

For these reasons, it is very common to observe the high cost in the prices of anchovies (understand the anchovies processed and cooked in salt, that's when it assumes its name to anchovies) that is; It is an "imported product" and is used in different preparations as an additive and in small quantities such as: pizzas, with spices for appetizers and others.

In this desire not to deprive my family of such benefits and to enjoy any craving without qualms, I apply the techniques in the preparation and preservation of food as a permanent strategy in my day to day; cooking by salting, or dehydration under the application of salt, in this case I apply it to the sardines and I obtain an almost identical product and with the same nutritional properties of common anchovies.

---

¿Cómo las preparamos y que necesitamos?:

How do we prepare them and what do we need?:

Inicialmente requerimos sardinas, bien limpias, se destripan y se les quita la cola, se descaman suavemente; procedemos a filetearlas y a colocarlas en una bandeja en la que previamente hemos hecho una cama de sal, es decir; hemos extendido una capa de sal gruesa (preferiblemente) se extiende una primera capa de sardinas sobre la sal y así vamos alternado capa de sal y capa de sardina; terminamos cubriendo por completo las sardinas de sal, muy bien, tratando de que todas las sardinas queden cubiertas . Seguidamente las coloco un rato al sol cuidándola de animales, suciedades y un poco inclinadas, para que en este tiempo se les escurra la sangre y les penetre la sal, permitiéndoles así tener una cocción directa por sal.

Initially we require sardines, well cleaned, they are gutted and the tail is removed, they are gently flaked; We proceed to fillet them and place them on a tray in which we have previously made a bed of salt, that is; we have spread a layer of coarse salt (preferably) a first layer of sardines is spread over the salt and so we alternate layer of salt and layer of sardine; We ended up completely covering the sardines in salt, very well, trying to get all the sardines covered. Then I put them in the sun for a while taking care of animals, dirt and a little inclined, so that during this time the blood drains from them and the salt penetrates them, thus allowing them to have a direct cooking by salt.

^{Destripar, descamar, limpiar, filetear y salar
-Gut, flake, clean, fillet and salt-}

Seguidamente, así las dejo por 24 horas, las coloco al sol y las guardo dentro de casa al anochecer; evitando que se humedezcan. A las 24 horas de cocción en sal procedo a botarles la sanguaza (restos líquidos de sangre y agua) sacudirles toda la sal y nuevamente descamo muy bien; trato de quitar cualquier resto de espinazo y fileteo más finamente;

Así, las coloco en mesón o tabla y les paso suavemente un rodillo, ejerciendo cierta presión para suavizarlas aún más.

Next, I leave them for 24 hours like this, I place them in the sun and keep them indoors at nightfall; preventing them from getting damp. After 24 hours of cooking in salt, I proceed to throw away the sanguaza (liquid remains of blood and water), shake off all the salt and again flake very well; I try to remove any remaining backbone and fillet more finely;

Thus, I place them on a counter or table and gently roll them over, exerting some pressure to soften them even more.

Una vez terminado este proceso de suavizar la carne, tomo aceite vegetal y lo caliento un poco, (se entibia como diría mi madre) aparte tomo frascos pequeños, limpios, sus respectivas tapas, preferiblemente nuevos y los sumerjo en agua hirviendo, durante diez minutos; para matar cualquier agente de microorganismos contaminantes como mohos que afecten el producto final; así también esterilizo pinzas y cualquier cubierto que utilice para esto. Una vez esterilizados, los coloco calientes sobre un trapo seco, voy tomando con pinza de acero inoxidable mis filetes de sardinas secos en sal, limpios y lleno los frascos hasta el límite de la rosca, dejando aproximadamente tres centímetros de la boca del frasco, termino vaciando el aceite tibio, unas hojas de laurel, orégano, tomillo; el que tenga al momento de envasar; saco el aire del frasco introduciendo y moviendo un cuchillo esterilizado, hasta que suban al borde las burbujas de aire, limpio los bordes del frasco con trapo limpio y pasado por agua hirviendo, coloco tapa.

Once this process of softening the meat is finished, I take vegetable oil and heat it a little, (it warms up as my mother would say) apart I take small, clean jars, their respective lids, preferably new ones and immerse them in boiling water, for ten minutes ; to kill any agent of contaminating microorganisms such as molds that affect the final product; so I also sterilize tweezers and any utensils that I use for this. Once sterilized, I place them hot on a dry cloth, I take my dried sardine fillets in salt with a stainless steel tweezers, clean and fill the jars to the limit of the thread, leaving approximately three centimeters from the mouth of the jar, I finish emptying the warm oil, some bay leaves, oregano, thyme; the one you have at the time of packaging; I remove the air from the bottle by introducing and moving a sterilized knife, until the air bubbles rise to the edge, I clean the edges of the bottle with a clean cloth and run through boiling water, I place a lid.

Una vez terminado el llenado, en una olla aparte coloco agua, un trapo en el fondo e introduzco mis envases y esterilizo nuevamente mis frascos con mi falsa anchoa, (aunque su base de aceite ayuda a conservarlo, prevengo cualquier contaminación) es un producto final con un sabor idéntico a las anchoas, importadas. Estas las dejo hervir otros diez minutos contados a partir del momento de hervor, saco de la olla, coloco en mesa lejos de entradas de aire corrientes, en trapo seco y grueso y dejo enfriar. Las almaceno y tengo siempre a la mano para nuestras preparaciones especiales como pizzas, panes, pastas y otras. Es un producto exquisito, fácil de hacer pero que tampoco debe consumirse así solo y en exceso, ya que como su cocción es a base de sal por su alto contenido en purinas no se aconseja su consumo en personas con gota, enfermedades renales, ácido úrico alto o hipertensión y que deban seguir una dieta baja en sodio.

Once the filling is finished, in a separate pot I put water, a cloth in the bottom and insert my containers and sterilize my jars again with my false anchovy, (although its oil base helps to preserve it, I prevent any contamination) it is a final product with a flavor identical to imported anchovies. These I let them boil for another ten minutes counted from the moment of boiling, I take them out of the pot, place on the table away from current air inlets, on a dry and thick cloth and let them cool. I store them and have them always on hand for our special preparations such as pizzas, breads, pastas and others. It is an exquisite product, easy to make but it should not be consumed alone and in excess either, since as its cooking is based on salt due to its high purine content, its consumption is not recommended in people with gout, kidney diseases, uric acid high blood pressure or hypertension and must follow a low sodium diet.

BENEFICIOS DEL CONSUMO DE SARDINAS:

BENEFITS OF CONSUMING SARDINES:

• Son una fuente alta de proteína similar a la carne de res y a los huevos
• Ricas en vitaminas A, D, E y K
• Ricas en vitaminas del grupo B (B2, B3, B6, B9 y B12)
• Contienen minerales esenciales como el potasio, hierro, sodio, fósforo, magnesio y calcio
• Son excelentes para el tránsito intestinal, tiene cierto efecto laxante gracias a su contenido en magnesio
• Mejora nuestro funcionamiento de nervios y músculos
• El yodo que contienen es importante para el buen funcionamiento de la glándula tiroides y en el embarazo para el crecimiento del feto y el desarrollo de su cerebro
• Consumir sardinas nos previene de anemias gracias a su alto contenido en hierro, entre otros beneficios.
• They are a high source of protein similar to beef and eggs
• Rich in vitamins A, D, E and K
• Rich in B vitamins (B2, B3, B6, B9 and B12)
• Contain essential minerals such as potassium, iron, sodium, phosphorus, magnesium and calcium
• They are excellent for intestinal transit, it has a certain laxative effect thanks to its magnesium content
• Improves our function of nerves and muscles
• The iodine they contain is important for the proper functioning of the thyroid gland and in pregnancy for the growth of the fetus and the development of its brain
• Consuming sardines prevents us from anemia thanks to its high iron content, among other benefits.

…Como tributo al ser más benefactor de mi vida, esta falsa anchoa,
Ella sabía que para inventar estoy hecha, ¡¡siempre me lo decía!! Muchacha tu si inventas, así me decía, y lo que ella no sabía era que yo, soy igual a ella…

... As a tribute to being the most benefactor of my life, this false anchovy, She knew that I am made to invent, she always told me! Girl, if you invent, that's what she told me, and what she didn't know was that I am the same as her...

---

Esta es mi primera publicación para el Cookbook contest de The Terminal ¡Disfruten!