Anchovies (Ribbonfish) are also known as anchovies, swordfish, and croakers.

Anchovies (Ribbonfish) are also known as anchovies, swordfish, and croakers. Because its forked tail is shaped like a phoenix's tail, short, red, pointed and narrow, like an phoenix's tail, it is called anchovy. The body of the fish is elongated, flattened on the sides, and gradually elongated backwards; the ribs on the abdomen are prominent; the head is larger; the snout is short and round; the eyes are large, close to the end of the snout; the interval between the eyes is round and convex. The body of the fish is silvery white, with a darker back, forming a bluish-gray band along the dorsal ridge, and a light belly; the rear edge of the gill opening and the base of each fin are light yellow, the anal fin is gray with a darker edge; the lip and operculum membrane are orange-red.

Anchovies are distributed in the western Pacific Ocean and along the coast of China. It is a warm-temperature bottom fish in coastal waters and estuaries and lives in waters with less transparency along the coast. Larvae and juvenile fish mostly feed on zooplankton such as cladocerans, copepods, and amphipods, while adults feed on small fish, shrimps, and decapods. Stop feeding during reproductive migration.

Anchovies (Ribbonfish) are a type of fish rich in nutrients. The following is the general nutritional value of anchovies:

1. Protein: Anchovies are a good source of high-quality protein and are rich in amino acids. Protein is important for maintaining healthy muscles, tissues, and repair and growth of the body.

2. Omega-3 fatty acids: Anchovies are rich in omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids are beneficial for heart health and may reduce the risk of heart disease and stroke, while also having a positive impact on brain function and cognitive ability.

3. Vitamins: Anchovies are rich in multiple vitamins, including vitamin B12, vitamin D and vitamin A. Vitamin B12 is essential for proper functioning of the nervous system, vitamin D aids in calcium absorption and bone health, and vitamin A plays an important role in vision and the immune system.

4. Minerals: Anchovies contain a variety of minerals, such as calcium, iron, phosphorus and zinc. These minerals are essential for bone health, hemoglobin synthesis, and cell function.

It's important to note that specific nutritional values may vary depending on the size, species and portion of anchovies eaten. In addition, cooking methods and processing of ingredients can also affect the retention of nutrients.

Overall, anchovies are a nutrient-dense fish, rich in protein, omega-3 fatty acids, vitamins, and minerals. It is a healthy alternative that is suitable for a variety of cooking methods and dishes, such as frying, roasting, steaming or stewing.

Anchovies (Ribbonfish) can be prepared using a variety of cooking methods. Here are some common methods of cooking anchovies:

1. Fry: Clean the anchovies and drain them with kitchen paper towels. Sprinkle appropriate amounts of salt and pepper on the surface of the fish, and add some seasonings such as garlic powder or lemon juice to enhance the flavor. Heat a pan, add an appropriate amount of vegetable oil, and when the oil is hot, add the anchovies to the pan and fry until golden brown on both sides.

2. Grill: Clean the anchovies and cut into suitable size pieces. Coat the anchovies with a thin layer of olive oil, salt and pepper, and add some spices or lemon juice to enhance the flavor. Preheat the oven to a suitable temperature, place the anchovies on a baking sheet, and bake for about 10-15 minutes, until the fish is cooked and golden brown on the outside.

3. Steaming: Clean the anchovies and cut them into suitable pieces. Sprinkle salt and pepper on the surface of the fish, and add ginger slices, scallions or other seasonings to enhance the aroma. Put the anchovies into the steamer and steam for about 8-10 minutes, until the fish is cooked through. You can add some minced garlic, coriander or chopped green onion to the steamed anchovies according to your personal taste.

4. Stew the soup: Clean the anchovies and cut them into pieces. Put the anchovies into the soup pot together with vegetables and seasonings. You can choose clear soup, tomato soup or curry soup as the basic soup base. Simmer for about 20-30 minutes, until the anchovies and vegetables are cooked and the soup is thick. You can add some seasonings such as salt, pepper or spices according to your personal taste.

When cooking anchovies, it's recommended to adjust to personal taste and preferences, and make sure to buy fresh, healthy anchovies. Also, the cooking time needs to be adjusted based on the size of the anchovies and cooking method to ensure the fish is cooked through and tastes delicious.