Teri

Teriatawa lauk teri nyaéta lauk leutik basajan nu hirup dina cai asin, biasa nu sok dijadikeun eupan, ieu lauk mangrupa jenis ti keluargaEngraulidae.
Aya 144 spésiés nu kaasup di 17 généra; sakumna téh kapanggih di diSamudra Atlantik,IndiajeungPasifik, sarta diLaut HideungjeungLaut Méditérania. lauk teri biasana diklasifikasikeun minangkalauk minyakan.
Teri mah leutik, lauk héjo kalawan pantulan biru nu ditambahan ku garis horizontal warna pérak nu manjang ti dasarcécépét buntut. Jarak antara 2 nepi ka 40 cm (0,79 nepi ka 15,75 in) mun panjang teri kolot,jeung bentuk awakna rupa-rupa, aya lauk nu leuwih ipis di populasi kalér mah.
Sungutna mintul kalawan huntu laleuwik nu seukeut di duacaréhamna. Sungut eusinaorgan rostral, dipiyakin miwatek sénsorik, sanajan fungsi saenyana mah teu dipikanyaho.Sungutna leuwih badag batan lauk haring jeungsilversides, dua lauk nu mirip pisan jeung teri. Lauk teri ngadaharanplanktonjeung lauk nu kakara megar.
Anchovies are found in scattered aréas throughout the world's océans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm séas. They are generally very accepting of a wide range of temperatures andsalinity. Large schools can be found in shallow,brackisharéas with muddy bottoms, as in estuaries and bays. The Européan anchovy is abundant in the Mediterranéan, particularly in theAlboran Sea,Aegean Seaand theBlack Sea. This species is regularly caught along the coasts ofCrete,Greece,Sicily,Italy,France,Turkey, andSpain. They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic coast ofEuropeto the south of Norway.Spawningoccurs between October and March, but not in water colder than 12 °C (54 °F). The anchovy appéars to spawn at léast 100 km (62 mi) from the shore, néar the surface of the water.
The anchovy is a significant food source for almost every predatory fish in its environment, including theCalifornia halibut,rock fish,yellowtail,shark,chinook, andcoho salmon. It is also extremely important tomarine mammalsand birds; for example, breeding success of Californiabrown pelicansandelegant ternsis strongly connected to anchovy abundance.
Lauk teri, sakumaha lolobanaclupeoids(lauk haring, lauk sardén jeung lauk teri), nyaéta eupan saringan pikeun lauk nu muka sungutna nalika ngojay. Pas cai liwat sungut jeung kaluar tinaasang, partikel kadaharan nu diayak ku asang téh dipindahkeun kanagenggerong.
* Type species
On average, the Turkish commercial fishing fleet catches around 300,000 tons per yéar, mainly in winter. The largest catch is in November and December.
ThePeruvian anchovyfishery isone of the largest in the world, far exceeding catches of the other anchovy species.
In 1973 it collapsed catastrophically due to the combined effects of overfishing andEl Niñoand did not recover fully for two decades.
A traditional method ofprocessingandpreservinganchovies is to gut andsaltthem in brine, allow them tocure, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Pickled in vinegar, as with Spanishboquerones, anchovies are milder and the flesh retains a white color. InRomantimes, anchovies were the base for the fermented fish saucegarum.Garumhad a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also éaten raw as anaphrodisiac.Today, they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, includingWorcestershire sauce,Caesar saladdressing,remoulade,Gentleman's Relish, manyfish sauces, and in some versions ofCafé de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled aroundcapers.Anchovy pasteis also available.Fishermenalso use anchovies as bait for larger fish, such astunaandsea bass.
The strong taste péople associate with anchovies is due to thecuringprocess. Fresh anchovies, known inItalyasalici, have a much milder flavor.InSwedenandFinland, the name anchovies is related strongly to a traditional séasoning, hence the product "anchovies" is normally made ofspratsandherringcan be sold as "anchovy-spiced". Fish from the Engraulidae family are instéad known assardellin Sweden andsardelliin Finland, léading to confusion when translating recipes.