A common fish ... anchovy, the Engraulis encrasicolus is most commonly used in cooking. Known as the European anchovy, it is sometimes enjoyed fresh, but it’s more commonly canned, smoked, dried ...

Baskets of fresh anchovies are hauled ashore - some sold to traders for making fish sauce, while the majority are purchased by processing facilities for export as dried anchovies. Depending on the ...

The sauce contains traditional sweet and spicy barbecue sauce that may contain a fish (anchovy) allergen that is not declared on the label. People who have an allergy or severe sensitivity to fish ...

In Indonesia, Malaysia and Singapore, anchovies are used to make fish stock, Javanese sambal, or are deep-fried. Ikan bilis is normally used in a similar way to dried shrimp in Malaysian cuisine.