Anchovies have characteristic sensory aspects that distinguish them from the other

pelagic species members. They have a slim body with similar coloration of pelagic

fish. They have a very bright almost iridescent bluish-violet surface with

translucent watery slime covering its convex 12 cm body. Anchovies have vivid

red gills and a firm center.

(https://books.google.ca/books?id=Qukk4fmqsrcC&pg=PT108&lpg=PT108&dq=anchovies%20aphrodisiac&source

=bl&ots=6z0rlFfMyI&sig=BziT-HMo17-

qhlChGOkmDcs46pY&hl=en&sa=X&ved=0ahUKEwi3uZq_99zWAhUL6YMKHYJxBnwQ6AEIVjAH#v=onepag

e&q=anchovies%20aphrodisiac&f=false ) However, packaged anchovies are cut into fillets and only the brownish

red flesh is seen with little to no silver skin. Taking a closer look at the interior of this fish, a velvety clear flesh is

observed. The odor can be described as seaweed like and fishy. (Sensory analysis to assess the freshness of

Mediterranean anchovies (Engraulis encrasicholus) stored in ice, Sanchez-Cascado, Carou, Nunes, Nogues, p.g.

567)

In addition, the taste can be described as neutral yet salty and savory. Anchovies, a strange

yet nutritional food, is found in many recipes, some new and some ancient. One very popular

dish, is pasta alla puttanesca. This dish originated from old Naples. The following recipe

proves why it was labeled as a quick, easy and cheap dish:

400 g of Ripe Plum Tomatoes (or one can of tomatoes)

1 Fresh mild red chili

3 Large garlic cloves

100 ml Extra Virgin Olive Oil

6 salted Anchovy fillet

2 tbsp. Capers

12 Black olives

Generous handful of basil

250 g Dried penne pasta (traditionally spaghetti is used; however, penne tends to absorb

the sauce much more efficiently)

(https://books.google.ca/books?id=Qukk4fmqsrcC&pg=PT108&lpg=PT108&dq=anchovies%20aphrodisiac&source

=bl&ots=6z0rlFfMyI&sig=BziT-HMo17-

qhlChGOkmDcs46pY&hl=en&sa=X&ved=0ahUKEwi3uZq_99zWAhUL6YMKHYJxBnwQ6AEIVjAH#v=onepag

e&q=anchovies%20aphrodisiac&f=false)7

If used, roughly chop the washed plum tomatoes and finely slice the red chili. Next, smash, peel and mince the

garlic cloves. Drain the oil from the anchovies and separate them. Heat a pan with the olive oil, adding the minced

garlic, sliced chili and anchovies. After frying the following for two minutes, add the chopped tomatoes and bring to

a boil. Wash the capers and pit the olives, cutting them in half. When the sauce starts simmering, add the chopped

olives and capers, allowing the sauce to reduce slowly for 20 minutes. Using the following chiffonade technique to

chop up the basil with minimum bruising: 1/ Place the leaves on top of one another and fold the edges rolling the

leaves into a cigar shape. 2/ Finely slice the leaves, leaving behind chopped basil ribbons.

In a saucepan, boil water with salt and a bit of oil, add the pasta, and drain when cooked. Add the drained pasta to

the sauce and combine thoroughly. Serve and sprinkle the basil ribbons on top.

(https://books.google.ca/books?id=bBntDQAAQBAJ&pg=PT20&dq=pasta+puttanesca&hl=en&sa=X&ved=0ahUK

EwjnsZbq3u7WAhUGIMAKHTliDMkQ6AEISTAG#v=onepage&q=pasta%20puttanesca&f=false)