Anchovy Fish

Anchovy Fish

1 oz anchovy fish (pickled) contains:
50 cal
5.4 gm protein (complete)
3 gm fat
47 mg calcium
59 mg phosphorus
Essentially very small sardines, this member of the herring family is usually preserved by salting, pickling, or packing in oil. Because of their strong flavor, anchovies are most often used for seasoning; the paste tends to be saltier but less strong in flavor than whole anchovies. They are excellent for low-carbohydrate diets, but are generally processed and packed with a lot of salt (sodium).