Herring or Anchovy?
Herring is a widely known and healthy fish, mainly associated with a snack to accompany vodka or as a component of Lenten dishes. The anchovy, more commonly known by its Italian name anchois, is a small, fatty fish with a very salty and intense flavor. Both types of fish were preserved using a similar method – salting – which is why some old Polish recipes mention that they can be used interchangeably. It’s hard to say exactly when anchovies started being eaten, but archaeological evidence of herring consumption comes from southern Sweden, and it dates back over 9,000 years! Polish texts mention it as well, with Gall Anonim referencing it, which isn’t accidental, as the Middle Ages saw a rise in the popularity and consumption of herring.
This trend was influenced by the fact that catching herring was easy and inexpensive, and with the improved preservation method, it could be easily transported. As a result, it was eaten both in the north and south of the country. Herring was also an excellent source of protein during periods of fasting, which is why it made its way to the tables of both the poor and the rich. Although small, anchovies held an equally important place in Polish cuisine. These soft, melting, salty fillets were a frequent and desirable addition to many dishes. They appear in the oldest Polish cookbook in a recipe for capon and in the description of preparing roasted meats. They were also a common ingredient in sauces, which were served with everything.
Such sauces often served as a model for dishes "à la polonaise". The history of anchovies is also inextricably linked to butter. When combined in the right proportion, you could create aromatic anchovy butter. It was salty, often served on toast or used in roasting meats or poultry. This exquisite old Polish delicacy is also featured in the Danzig Cookbook. In the original recipe, there’s a contrast of sweet and salty, and it suggests spreading the butter on toasted slices of sweet challah. Sounds intriguing, right? There's no need to fear fresh or salted herring or anchovies in the kitchen. These are excellent fish that can be transformed into surprising and delicious dishes. They are certainly good for more than just being stuck in the saying "fish like to swim" or being forgotten in an unopened jar at the back of the fridge.
This trend was influenced by the fact that catching herring was easy and inexpensive, and with the improved preservation method, it could be easily transported. As a result, it was eaten both in the north and south of the country. Herring was also an excellent source of protein during periods of fasting, which is why it made its way to the tables of both the poor and the rich. Although small, anchovies held an equally important place in Polish cuisine. These soft, melting, salty fillets were a frequent and desirable addition to many dishes. They appear in the oldest Polish cookbook in a recipe for capon and in the description of preparing roasted meats. They were also a common ingredient in sauces, which were served with everything.
Such sauces often served as a model for dishes "à la polonaise". The history of anchovies is also inextricably linked to butter. When combined in the right proportion, you could create aromatic anchovy butter. It was salty, often served on toast or used in roasting meats or poultry. This exquisite old Polish delicacy is also featured in the Danzig Cookbook. In the original recipe, there’s a contrast of sweet and salty, and it suggests spreading the butter on toasted slices of sweet challah. Sounds intriguing, right? There's no need to fear fresh or salted herring or anchovies in the kitchen. These are excellent fish that can be transformed into surprising and delicious dishes. They are certainly good for more than just being stuck in the saying "fish like to swim" or being forgotten in an unopened jar at the back of the fridge.