Anchovies.

One of the sustainable fish in the ocean is anchovies. Anchovies are considered sustainable because they are at the bottom of the food chain and small in size, which means that they are likely to contain low levels of mercury. In choosing healthy seafood, it is important to check the level of mercury. The bigger the size, the more the fish contains mercury. They are commonly found in Mediterranean and Black Sea. Especially in Adriatic Sea, the most environmental-friendly fishing method is used.

 Anchovies are tiny, silver-colored forage fish that belong to the Engraulidae family. They range in size from 1 to 15.5 inches (2 to 40 centimeters) long. Despite their size, they’re flavorful and nutritious. Anchovies are widely known for containing omega-3 and other nutrients such as protein which provides energy and supports muscles and bones, and vitamin B-12 which keeps blood cells healthy. Anchovies are often considered salty and strong-flavored since they are usually cured and packed in oil or salt before being sold in tins or jars. This kind of processing will increase the risk of developing high blood pressure. So a simple way to reduce your anchovies’ sodium content is by rinsing them before eating them. You can enjoy anchovies in various ways, such as served with eggs at breakfast or as an ingredient in your pasta, salad, or pizza.