Dried anchovies (Pusu/bilis)

Description

Anchovies is also known as Ikan bilis in Malaysian.
Ingredients: 100% Anchovies
Ikan Bilis/Dried Anchovies
A much loved ingredient in South East Asia
Premium anchovies from Malaysia.
Packaging: 500g and 1kg
Ikan bilis (in Malaysian) is also known as anchovies in English.
Anchovies are small, salt-water fish and are easily found is most parts of the world. They are important in Asian as well as Mediterranean cuisines.
In Asia, we would eat them differently to worldwide. The traditional method of processing and preserving anchovies in Asia is to salt them and dry them under the sun, and then eat them whole – including the head, bones and tail; of course we would usually gut them before cooking and eating.
Growing up, we used to have to gut the anchovies ourselves; however, nowadays, most dried anchovies have already been gutted before selling it. So all we need to do is wash and cook them.
Mostly in Malaysia, we usually use ikan bilis as stock or deep fry them and serve as a crunchy topping, or eat them whole with sambal in nasi lemak.  As for stock, instead of using chicken/meat bones, we substitute ikan bilis as an alternate source of protein and umami flavour.
How long can you keep the dried ikan bilis?
Ikan bilis is already dried, so a pack can be kept in a cool dry area for up to 1 year or if you keep them in the fridge. They will last for quite a while.
Note: Please let me know your choices either medium size(photo number 2) or blue eye anchovies(photo number 3) or you can contact me first to avoid any confusion. Thanks.