Anchovies

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Wintem01
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2010/11/10 15:26:48 (permalink)

Anchovies

What is your favorite ways to eat anchovies? On pizza? On a sandwich? Or to cook with in paste form? I love them but normally cannot eat too, too many due to the saltiness.
#1

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    NYPIzzaNut
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    Re:Anchovies 2010/11/10 15:28:53 (permalink)
    I love them with their oil on crusty French or Italian baguette most of all - some times on pizza.
    #2
    wheregreggeats.com
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    Re:Anchovies 2010/11/10 15:37:19 (permalink)
     
    If they are of some quality, I can eat them right out of the can ... beyond that, just about any way is good ... I'd never let a bad pizza bring down a good 'chovie though.  But, I am a pizza snob.
    #3
    rjb
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    Re:Anchovies 2010/11/10 15:48:33 (permalink)
    Anchovies are an extremely useful and widely misunderstood ingredient.  Aside from the obvious (pizza, Caesar salad, puttanesca) a small amount adds tremendous depth of flavor and umami to meat stews, sauces, dressings etc.  If used in proper amounts THEY DON"T MAKE THE DISH TASTE FISHY -- OK?.  Lamb and chicken tagines, green goddess dressing, caper sauce for grilled swordfish all benefit from an anchovy or two.   I don't trust commercial anchovy paste (no doubt composed of the fish that weren't of sufficient quality to be sold as fillets) and prefer Italian ones that come in glass jars, not the generic canned variety, which are often mushy.  Besides -- how difficult is it to mash up a few & make your own paste?  Best of all are the large salt packed ones, though they usually need to be soaked to remove some of the salt.
    #4
    mayor al
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    Re:Anchovies 2010/11/10 15:57:33 (permalink)
    A real lunch treat on the fishing trips we took out of Ensenada,BC was cold beer and a paper plate loaded with fried whole Anchovies,  cooked much like the shad we have enjoyed here in the east. The anchovies came out of the live-bait well on the fishing boat and were 'sauted', which really means ' fried en masse' in a very large skillet in oil of unknown origin, over a gas-burner. A typical serving was 20 or so 4-6 inch Anchovies.
    If the live-bait on the boat that day were the larger Sardines, the serving would be cut to 4-6 Sardines in the 6-8 inch size range. The smaller the bait-fish the more fish would make-up an order!
     
    I like Anchovies better than Sardines, but am not much of a Pizza fan, so I prefer them on crackers or fried crispy and served whole, again with crackers.
    #5
    seafarer john
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    Re:Anchovies 2010/11/10 15:58:14 (permalink)
    Our fish monger now has the pickled anchovies in one pound packages. They are a great addition to a green salad, besides being a nice little snack with a cracker at the cocktail hour.
     
    Cheers, John 
    #6
    tiki
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    Re:Anchovies 2010/11/10 16:13:42 (permalink)
    heated with olive oil and crushed red pepper and poured over spagattini!
    #7
    MellowRoast
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    Re:Anchovies 2010/11/10 16:26:52 (permalink)
    In Worcestershire sauce. 
    post edited by MellowRoast - 2010/11/10 16:29:23
    #8
    chewingthefat
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    Re:Anchovies 2010/11/10 16:38:54 (permalink)
    I LOVE ANCHOVIES, not on Pizza though, don't know why, fried yep, especially battered and fried crispy, on any salad, right out of the can on a cracker works also. Anyone else love anchovies except on pizza? Reasons?
    #9
    Michael Hoffman
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    Re:Anchovies 2010/11/10 17:30:24 (permalink)
    I like to mash them up in olive oil with garlic, red pepper flakes, chopped Italian parsley chopped oregano and some black pepper and then toss it all with linguine. I also like to top Ritz crackers with rolled anchovy fillets -- the ones with a caper in the center of each fillet.
    #10
    quijote
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    Re:Anchovies 2010/11/11 00:02:56 (permalink)
    I love Spanish-style white anchovies (boquerones) marinated in olive oil and vinegar. Serve them up with a little crusty bread and some wine or beer, and it doesn't get much better. I also like anchovies on pizza, but would rather have flavorful, firm, low-salt anchovy filets than the usual salty and mushy pinkish anchovy mess that is commonly sold in tins.
    #11
    agnesrob
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    Re:Anchovies 2010/11/11 06:36:24 (permalink)
    I love to eat them along with some roasted red peppers either on a cracker or just with a knife and fork.
    #12
    ann peeples
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    Re:Anchovies 2010/11/11 08:23:33 (permalink)
    I love anchovies just as you all described. Of course i am not allowed to order them on my half of the pizza as Bob claims they swim over to his side. I just add them on...have to agree with rjb-one of the ingredients in my homemade Swedish meatballs is anchovy paste...
    #13
    seafarer john
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    Re:Anchovies 2010/11/11 09:45:49 (permalink)
    Quijote: That's the kind of anchovy I was trying to describe - I think the ones at our fish monger are Italian, but I'll have to take a closer look at the package, they may be Spanish or Portuguese.
     
    Cheers, John 
    #14
    brisketboy
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    Re:Anchovies 2010/11/11 10:03:47 (permalink)
    I had a neighbor when I was stationed in San Diego who used to cook them down until they were a paste and we would dip fresh vegetables like brocolli and celery in to the anchovy paste. Man it was good. I still do it to this day.
    #15
    rjb
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    Re:Anchovies 2010/11/11 10:35:03 (permalink)
    brisketboy

    I had a neighbor when I was stationed in San Diego who used to cook them down until they were a paste and we would dip fresh vegetables like brocolli and celery in to the anchovy paste. Man it was good. I still do it to this day.

    Assuming it also had olive oil & garlic in it, you're talking about bagna cauda, a classic Italian vegetable dip.
    #16
    mayor al
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    Re:Anchovies 2010/11/13 20:28:48 (permalink)
    Pov Pete, Janet and I visited a Brewpub and Pizzia in New Albany, IN this afternoon. We enjoyed a couple of fine, very thin crusted but way overloaded  pies and several local and European brews. Really good Pizza, and that is a comment from me who really is not much of a fan of that food.
    In addition to the ten (10) toppings on the pies, we got a nice little plastic cup (with a snap-top) that had a dozen canned Anchovy filets. We enjoyed a few on small bites of Pizza, and I got a couple that I managed to enjoy just by themselves...salty little devils. 
     
     I saved a couple to see how the Scotties would react to them.  Demi turned her nose away after she licked her filet a little, then walked away from it.  McDuff licked his, then ate it...then went looking for Demi's fish.  I think the dogs follow their family role-model pretty closely.  Janet wouldn't touch the fish either!!!
    #17
    bartl
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    Re:Anchovies 2010/11/14 16:00:22 (permalink)
    While I do enjoy anchovy pizza when I eat it, I only seem to be in the mood for it about twice a year. On the other hand, it's one of the standard proteins I add to salads. And, of course, as one of the ingredients of worcestershire sauce.
     
    A few months ago, when I was getting my hair cut, someone ordered from a local Italian restaurant a dish which was essentially mozzarella cheese and anchovies on pieces of Sicilian Pizza crust-like bread. The person who ordered it didn't like it, nobody else would touch the dish because of the anchovies, so I volunteered. Great stuff.
     
    One time, at a pizzeria, I saw a Sfincione  on display in the window (a Sicilian pie made with bread crumbs, tomatoes, onions and anchovies). I walked in and asked about it; turns out that it was the first time they had tried it, and they were pleased that a customer actually knew what it was, so they gave me a free slice in exchange for my opinion (oddly enough, this sort of thing seems to happen to me a lot. I think I'll start a new thread).
     
    Bart
    #18
    Twinwillow
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    Re:Anchovies 2010/11/14 18:13:52 (permalink)
    If they're Ortiz (brand) anchovies from Spain, right out of the jar!
    #19
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