These glorious little fishes are like marmite - you either love them or you hate them. I personally (and some what predictably) love them - lovely little fishy salty bites and so very good in recipes. I did a bit of research and they are apparently a small forging fish - caught in lots of oceans which are salted slightly differently by different nations.
The Italians do fresh anchovies as do the Spanish - these are in oil but far less salty. In Spain, they are called boquerones and they are cured in vinegar and bottled in oil. You can buy them in most supermarkets and they make a lovely addition to a tapas meal.
In Finland, they have 'anchovy-spice' fish including herring and while I have yet to taste this, it is defiantly on my bucket list. However, then my favourite is to cook courgettes until al dente and then fry anchovies a little until they melt in olive oil and then add the courgettes to finish. Salty slightly sweet, just gorgeous. That is one of the best properties about anchovies that they melt in oil when warmed.
Also really quite good on pizza - pineapple, anchovies and ham! Strange but really quite lovely - I'm not going to argue but then again, I am South African and we eat bacon, banana and avo.
L x
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