ANCHOVIES
Anchovies are harvested year-round, with peak seasons from September to November and March to June, yielding large quantities, with each catch reaching 4-5 tons. Despite their small size, anchovies are packed with nutrients, rich in protein, calcium, omega-3, and essential micronutrients, benefiting bone health and heart function. With their delicious flavor and versatility, anchovies are processed in various ways, including fresh consumption, drying, dehydrating, and making fish sauce or fermented anchovy.
ANCHOVIES
Anchovies are harvested year-round, with peak seasons from September to November and March to June, yielding large quantities, with each catch reaching 4-5 tons. Despite their small size, anchovies are packed with nutrients, rich in protein, calcium, omega-3, and essential micronutrients, benefiting bone health and heart function. With their delicious flavor and versatility, anchovies are processed in various ways, including fresh consumption, drying, dehydrating, and making fish sauce or fermented anchovy.
NAMES
Scientific: Stolephorus Commersonii
English: Anchovy
Vietnamese: Cá Cơm
Chinese: 尖吻鱸
Japanese: Akame Aji
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