Dried Anchovies

[Mareun-myeolchi (Korea); Ikan Bilis Sabah (Malaysia); Dilis (Philippine Stolephorus commersonii)]

This form of dried fish is used very widely in East and Southeast Asia. They come in many sizes, the photo showing some of the smallest (0.68 inch long) and largest (2.5 inches long) common sizes. These were purchased at a Korean market in Los Angeles. The small ones are often crushed to paste with some water to make an impromptu fish sauce for use in soups, stir fries and the like. The larger are used to make Korean Anchovy Stock, a very important basic ingredient.

More on Anchovy Products
More on Fish - Dried, Salted & Smoked

Buying:

These dried fish are plentiful in Korean markets, packaged in small plastic bags, but are also available in most markets serving any Southeast Asian community.

Storing:

Keep dry in a very tightly sealed container. If they came with a packet of dehydrator, include it in the container.

Cooking:

For Korean soup stocks see our recipes Anchovy Stock and Anchovy Stock with Vegetables.

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