The humble anchovy has a long culinary history, which dates back thousands of years. But this small, strongly flavoured fish ...

You can also whip up some pasta puttanesca, or take a world tour with a French-inspired salade niçoise, Japanese candied ...

In Japanese cuisine, katsu refers to boneless ... Scrub the shells and dry them with a dish cloth. Make the anchovy and caper mayonnaise just before frying the abalone. Put the mayonnaise in ...

such as Japanese pilchard or Japanese anchovy. But the four fish have a number of distinctive morphological characteristics. They're huge compared to other species in the same family, which are ...