Fish Guide
Fresh Anchovies in Saranda: Not What You Think They Are
Anchovies (angula in Albanian) at the Saranda counter bear no resemblance to the small, intensely salty, brown fillets from tins. Those are a cured product. Fresh anchovies are silver, delicate, and mild — closer to fresh sardines than anything from a can.
They are also very cheap, very abundant in summer, and one of the best ways to understand why Sarandeans eat so well on small budgets.
Seasonality and availability
Fresh anchovies peak June through September. They are schooling fish that appear in large numbers close to shore in summer. In peak summer, as cheap as 200-300 ALL per kilogram.
What to do with fresh anchovies
Fried: Lightly flour the whole fish, fry in very hot oil for 60-90 seconds. Crispy and sweet. Bones are edible when fried. Serve with lemon.
Marinated: Clean, butterfly, and marinate in lemon juice for 2-3 hours. The acidity "cooks" the fish. Add olive oil, garlic and parsley — the Albanian version of boquerones.
Grilled: Thread onto skewers with olive oil, grill whole for 3-4 minutes.
Rruga Idriz Alidhima 230, Sarande - Open every day 8:30 AM to 10 PM