Anchovi (Natholi - Kozhuva)

A Complete Guide

Anchovies, locally known as Natholi in Kerala and Kozhuva in Tamil Nadu, are small, oily saltwater fish belonging to the Engraulidae family. These fish are famous for their rich umami flavor, high nutritional value, and versatility in various global cuisines. Whether in Indian curries, Southeast Asian dishes, Mediterranean tapas, or Italian pizzas, anchovies are a prized ingredient worldwide.

Average Size and Weight

• Average Length: 5-15 cm (2-6 inches)
• Maximum Length: 20 cm (8 inches)
• Average Weight: 5-30 grams (0.2-1 oz)

Anchovies are among the smallest commercially important fish but are rich in flavor and nutrients, making them highly sought after in seafood markets.

Saltwater or Freshwater?

Anchovies are saltwater fish, primarily found in:

• Coastal waters of the Indian Ocean (India, Sri Lanka, Maldives)
• The Bay of Bengal and Arabian Sea
• The Pacific Ocean (Japan, Korea, Indonesia, Thailand, and the Philippines)
• The Atlantic Ocean (Spain, Portugal, France, Morocco, and the USA)
• The Mediterranean and Black Sea

They prefer warm, shallow waters and often form large schools, making them easy to catch in bulk.

Catching Methods

Anchovies are caught in large numbers using:

• Purse Seining – Large nets encircle schools of anchovies for commercial fishing.
• Gill Netting – Traditional method used in India and Southeast Asia.
• Dip Netting & Cast Netting – Small-scale fishing technique along coastal areas.
• Trawling – Used for mass harvesting in the global seafood industry.

Main Producing Countries

Anchovies are harvested worldwide, with major producers including:

• India – Kerala, Tamil Nadu, Maharashtra, Gujarat, and Andhra Pradesh.
• Sri Lanka & Maldives – Important suppliers to Asian markets.
• Indonesia & Thailand – Large-scale anchovy production for exports.
• Spain & Portugal – Famous for canned and salted anchovies.
• Morocco & Tunisia – Major suppliers to European markets.
• Peru & Chile – Leading exporters of anchovy fishmeal and oil.

Fat Content and Nutritional Value

Anchovies are oily fish with high amounts of healthy fats and proteins.

Nutritional Breakdown (Per 100g Serving)

Health Benefits of Anchovies

1. Rich in Omega-3 Fatty Acids – Supports heart health and brain function.
2. High-Protein Content – Aids muscle growth and repair.
3. Good for Bone Health – Rich in calcium and phosphorus.
4. Boosts Immunity – Packed with vitamins A, D, and B12.
5. Low in Mercury – Safer to consume than larger predatory fish.
6. Promotes Healthy Skin & Hair – Due to omega-3s and essential minerals.

Flavor, Texture, and Color

• Flavor: Strong, salty, and umami-rich.
• Texture: Soft and flaky when cooked, firm when dried or salted.
• Color:
  • Raw – Silvery with a slightly bluish tint.
  • Cooked – Turns white and opaque.
  • Salted/Dried – Light brown to dark reddish-brown.

Can Anchovies Be Eaten Raw?

Yes, anchovies can be eaten raw, but they are usually cured, fermented, or pickled before consumption. Fresh anchovies must be frozen at -20°C (-4°F) for at least 7 days to kill parasites before eating raw.

Raw Anchovy Dishes

• Japanese Sushi & Sashimi – Served with soy sauce and wasabi.
• Spanish Boquerones en Vinagre – Marinated in vinegar and olive oil.
• Italian Alici Crude – Fresh anchovies cured in lemon juice.

Cooking Methods for Anchovies

Anchovies are used in various ways, including:

1. Deep-Frying – Popular in India and Southeast Asia.
2. Grilling – Mediterranean-style whole grilled anchovies.
3. Salted & Fermented – Used in sauces and curries.
4. Dried & Powdered – Used as a seasoning in Asian cooking.
5. Boiled or Stewed – Added to soups and stews.

Anchovies in Indian and Asian Cuisine

Anchovies are widely consumed across India, especially in Kerala, Tamil Nadu, and Goa.

• Natholi Fry (Kerala) – Spiced and deep-fried whole anchovies.
• Kozhuva Curry (Tamil Nadu) – Anchovies in a tangy, coconut-based curry.
• Sri Lankan Fried Anchovies – Stir-fried with onions, chilies, and curry leaves.
• Japanese Niboshi Dashi – Anchovy broth for ramen and miso soup.
• Korean Myulchi Bokkeum – Stir-fried anchovies with soy sauce and sesame.

Anchovies in Western Cuisine

• Spanish Boquerones – Vinegar-marinated anchovies with olive oil.
• Italian Pizza Napoletana – Topped with anchovies and capers.
• French Pissaladière – Anchovy and caramelized onion tart.
• Caesar Salad Dressing – Anchovy-based dressing for salads.
• English Anchovy Toast – Anchovy paste spread over toasted bread.

Global Demand and Market Value

Anchovies are highly valued worldwide due to:

• Demand for canned and salted anchovies in Europe and the USA.
• Asian demand for dried anchovies and fish sauce.
• Use in animal feed and fishmeal production.

Major Exporters

• Peru & Chile – Leading in anchovy fishmeal production.
• Spain & Portugal – Top exporters of canned anchovies.
• India & Sri Lanka – Major suppliers of dried and fresh anchovies.
• Indonesia & Thailand – Leading exporters to East Asia.

Major Importers

• USA & Canada – High demand for canned anchovies.
• China & Japan – Large-scale imports for fish sauce production.
• France, Italy & Spain – Import fresh anchovies for Mediterranean dishes.
• South Korea – High consumption of dried anchovies for soups and side dishes.

Storage, Freezing, and Shelf Life

Fresh Anchovies

• Refrigerated (0-4°C/32-39°F) – Lasts 1-2 days.
• Frozen (-18°C/0°F) – Stays fresh for 6-8 months.

Dried & Salted Anchovies

• Room Temperature (In airtight containers) – Can last 6-12 months.
• Refrigerated (For better longevity) – Up to 1.5 years.

Best Freezing Methods

• Vacuum-Sealing – Preserves flavor and prevents freezer burn.
• Flash Freezing – Maintains texture and freshness.

Final Thoughts

Anchovies (Natholi / Kozhuva) are a nutrient-rich, flavorful, and globally consumed fish. Their high demand in Asian, Mediterranean, and Western cuisines makes them a valuable seafood commodity. Whether fried, grilled, pickled, or used in sauces, anchovies bring depth and umami to any dish.