Showing posts from February, 2014

لنشوبة أو شطون ديال الفران/Moroccan Style Roasted Anchovies / Anchois au four à la marocaine!

Some people have an intense dislike for anchovies and at just the mention of the name of these tiny little creatures, they will turn up their nose, and I don't blame them if the only anchovies they've ever tasted are those over-salty, fishy and dried-up fillets that seem mostly bones, thrown on top of each takeaway seafood pizzas. Anchovies, known as Lanchouba {L A N S H O O B A} or Chtone {S H T O N E} are not expensive in Morocco and they have been one of the most popular fish for centuries, which is not surprising with nearly 3,600 km of a Mediterranean and Atlantic coastal water, however; Morocco is not Peru or Chile, the world’s largest anchovy fishery. Moroccans are one of examples of a fish-eating population, and most popular fish/seafood are Anchovies, Sardines, Horse-mackerel, Whiting, Squid, Dorade, Red Mullet, Crab, Lobster, Spiny Lobster, Sole, Tuna, Cod, mackerel, Monkfish, Mussels, Shrimps, Red sea bream, etc...  Fish is more affordable than meat/poultry