Anchovies are high in omega-3 fatty acids, protein, niacin, and selenium and very low in calories. Because they're small fish that are low on the food chain, they're unlikely to harbor high levels of mercury, PCB's, dioxanes, or other contaminants.
This salty cured fish isn’t exactly fishy. In many ways it is the aquatic version of bacon which can be shockingly intense or pungent when left whole. The texture and flavor isn’t for everyone but you might be surprised at how often you eat them without knowing. Did you know the flavor in Worcestershire sauce relies hugely on the anchovy?
The Romans used anchovies to make garum, a gravy-like sauce, to season most of their cooking. In southern France, Spain and Italy, the sauce gave way to the use of the salted fish itself. Scotch Woodcock is a traditional Scottish recipe from the Victorian period which was spread on toast served at the end of a meal before dessert. This is my dog friendly version of that recipe. You can serve it alone or as a topping for kibble.
Savory Scrambled Eggs (Scotch Woodcock)
Cook Time: 10 minutes
Nutrition facts: 157 calories, 83 calories from fat Total fat: 9.2g or 14% (2.3g saturated fat, 0.0g trans fat)
- 3 large eggs
- 2 cups cooked brown rice
- 1 (2 oz) can anchovies in olive oil*
- 3 tablespoons of greek yogurt with peaches
- 1/8 teaspoon ground egg shell
- Whisk the eggs and chop the anchovies into small pieces.
- Pour the oil from the can of anchovies into a non-stick pan and slowly cook the eggs over low-medium heat.
- Add the anchovies and ground egg shell to the eggs when they are about halfway cooked.
- When the eggs are done remove the pan from the heat and stir in the yogurt.
- Let cool and serve
*I drained the anchovies (saving the olive oil) and soaked them in milk for 10-15 minutes to remove most of the salt.