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Dried Anchovies 100g Jefi
- F33083
Only Zealand & Lolland-Falster
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Dried anchovies have for generations been an essential ingredient in Korean, Japanese and Southeast Asian cuisines, where they add intense umami and a crunchy texture.
In Korean cooking dried anchovies play a central role in dishes such as kimchi, doenjang-jjigae (soybean paste soup) and sundubu-jjigae (soft tofu stew). They are often used to make a strong fish stock (dashima-yuksu), which forms the basis for many soups and stews. In Japan they are used in iriko dashi, while in Southeast Asia they are often roasted until crispy and used as a topping for rice and noodle dishes.
Jefi’s mini-anchovies are particularly convenient in the kitchen – they can be used directly in dishes or softened in water to release their full flavor. A light rinse removes excess salt, after which they can be simmered in water for about 20 minutes to create a deep and aromatic broth.
🐟 Perfect for soups, snacks and stir-fries
🔥 Roast for a crunchy and flavorful snack
🍜 Essential ingredient in Asian broths
Storage: Frozen
Order now and experience the authentic taste of dried anchovies in your Asian dishes!
kr 65.00
Tax included
Product specifications
Data sheet
- Hovedlager Roholmsvej (stk)
- 30
- Nørrevoldgade store warehouse (pcs)
- 0
- Torvehallerne store warehouse (pcs)
- 0
- Godthåbsvej store warehouse (pcs)
- 8
- Amagerbrogade store warehouse (pcs)
- 0
- Lyngby butikslager (stk)
- 0
- Brands
- Jefi
- Package
- 15,000000
- Storage
- Køligt, tørt
- Net unit
- g
- Gross weight (g)
- 110
- Product labels
- Frost
Nutritional content
- Nutritional information per g/ml
- 100
- Energy (kJ-kcal)
- 709-169
- Of which saturated fatty acids (g)
- 1,6
- Carbohydrate (g)
- 0,8
- Protein (g)
- 36
- Salt (g)
- 10,8
Ingredients
Ingredients: ANCHOVY (FISH) 85%, salt. May contain traces of CRUSTACEANS, MOLLUSCS.
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Dried anchovies have for generations been an essential ingredient in Korean, Japanese and Southeast Asian cuisines, where they add intense umami and a crunchy texture.
In Korean cooking dried anchovies play a central role in dishes such as kimchi, doenjang-jjigae (soybean paste soup) and sundubu-jjigae (soft tofu stew). They are often used to make a strong fish stock (dashima-yuksu), which forms the basis for many soups and stews. In Japan they are used in iriko dashi, while in Southeast Asia they are often roasted until crispy and used as a topping for rice and noodle dishes.
Jefi’s mini-anchovies are particularly convenient in the kitchen – they can be used directly in dishes or softened in water to release their full flavor. A light rinse removes excess salt, after which they can be simmered in water for about 20 minutes to create a deep and aromatic broth.
🐟 Perfect for soups, snacks and stir-fries
🔥 Roast for a crunchy and flavorful snack
🍜 Essential ingredient in Asian broths
Storage: Frozen
Order now and experience the authentic taste of dried anchovies in your Asian dishes!