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Whole Anchovies
Posted on 9/29/20 at 2:08 pm
Posted on 9/29/20 at 2:08 pm
Local fish market doesn't typically have fresh Anchovies, so when they get them in I go and splurge. Fresh anchovy is one of the best bites in the world.
I typically just clean the fish, then S&P and throw on the grill for a few minutes. Anyone tried frying anchovy or have some other way to eat them?
I typically just clean the fish, then S&P and throw on the grill for a few minutes. Anyone tried frying anchovy or have some other way to eat them?
6
Posted on 9/29/20 at 2:30 pm to ClampClampington
No to frying, but I absolutely adore fresh anchovies too. Best I ever had were in southern Italy in Basilicata: fish were draped over a mixture of breadcrumbs, garlic, lemon zest, parsley, etc and then roasted in a wood fired oven, crumb side down so that the fish juices were captured by the stuffing.
Posted on 9/29/20 at 3:08 pm to ClampClampington
I have to be honest, I had never used whole anchovies until last week when I decided to try my hand at a homemade Caesar dressing, and I feel like I've been missing out.
And the ones I used weren't even fresh. I'll need to hit up a fish market sometime and see if they have them.
And the ones I used weren't even fresh. I'll need to hit up a fish market sometime and see if they have them.
Posted on 9/29/20 at 4:10 pm to hungryone
That sounds amazing. Also have all the ingredients. Menu for tonight is set.
Posted on 9/29/20 at 4:13 pm to AbitaFan08
They are sometimes hard to find fresh, but they are super cheap. If I can't get them at the fish mongerer here, Whole Foods usually has them in the back frozen if they aren't at the fish counter. Even at WF whole anchovies are about $5/lb which yields 10-20 fish
Posted on 9/29/20 at 4:51 pm to ClampClampington
I bought some fresh anchovies at Whole Foods on a lark and, after reading what the hell to do with them, fried them. These were too small to grill.
First I gutted/headed and then pulled out spine. Coated the fillets with flour and shallow fried in olive oil. Hit with salt and lemon juice.
They were okay for something new to try, but I doubt I'd cook them again myself.
I would like to have some fresh sardines big enough to grill, but I never see them.
First I gutted/headed and then pulled out spine. Coated the fillets with flour and shallow fried in olive oil. Hit with salt and lemon juice.
They were okay for something new to try, but I doubt I'd cook them again myself.
I would like to have some fresh sardines big enough to grill, but I never see them.
Posted on 9/30/20 at 12:56 am to ClampClampington
In Sicily, I had freshly caught anchovies filleted straight onto a plate with a little olive oil drizzled over them. Definitely in the top-10 all-time things I've ever eaten.
Posted on 9/30/20 at 9:15 am to ClampClampington
Someone correct me if I'm wrong, but there's no such thing as "fresh anchovies" in Louisiana. The Gulf of Mexico is too warm for them. The good eating ones, the European Anchovy, are all caught in the Mediterranean Sea.
There's a bunch caught in Peru, but it's mostly used for animal feed iirc.
That said, I agree with the rest of you guys. Fresh caught, grilled Anchovies are the bomb. One of my best food memories is eating grilled anchovies over pasta outdoors overlooking the Mediterranean. It was nothing fancy, olive oil, salt and pepper, and lemon zest.
There's a bunch caught in Peru, but it's mostly used for animal feed iirc.
That said, I agree with the rest of you guys. Fresh caught, grilled Anchovies are the bomb. One of my best food memories is eating grilled anchovies over pasta outdoors overlooking the Mediterranean. It was nothing fancy, olive oil, salt and pepper, and lemon zest.
Posted on 9/30/20 at 12:23 pm to BitBuster
quote:
Someone correct me if I'm wrong, but there's no such thing as "fresh anchovies" in Louisiana.
I use fresh to distinguish whole, raw anchovies from canned/preserved. I realize they were likely caught far away and frozen, then thawed at my local store.
Posted on 9/30/20 at 9:34 pm to hungryone
quote:same
No to frying, but I absolutely adore fresh anchovies too. Best I ever had were in southern Italy in Basilicata: fish were draped over a mixture of breadcrumbs, garlic, lemon zest, parsley, etc and then roasted in a wood fired oven, crumb side down so that the fish juices were captured by the stuffing.
... in Pescara. Been wanting them ever since.
Posted on 10/1/20 at 11:21 am to awestruck
Why are they so good? I'll eat almost anything and love seafood, but the anchovies I've had don't seem like even fresh they would be amazing?
Are they similar to oysters and just taste like clean salt water and fish?
Are they similar to oysters and just taste like clean salt water and fish?
Posted on 10/1/20 at 12:05 pm to ClampClampington
I'm here to eat crow.
My wife informed me that we had grilled sardines, not anchovies.
Apparently, I have never eaten fresh (or whole) anchovies. Only the jarred ones. Please accept my apologies.
My wife informed me that we had grilled sardines, not anchovies.
Apparently, I have never eaten fresh (or whole) anchovies. Only the jarred ones. Please accept my apologies.
Posted on 10/1/20 at 1:10 pm to baldona
quote:
Are they similar to oysters and just taste like clean salt water and fish?
No, anchovies have a particularly savory note that is difficult to describe. It’s a deep, sort of “essence of fish” that is admittedly not liked by everyone. Canned anchovies are at the extreme end of the funky range—the fresh item is similar in flavor but lighter and more delicate.
Re: sardines, those too are delicious fresh. The Sicilians spread them with a seasoned crumb mixture, roll them up, then stand the rolls on end in a casserole dish, pour over some good oil, and bake. Now I’m having another craving.....
Posted on 10/1/20 at 10:15 pm to hungryone
Thanks to this thread I’ve been wanting to try whole anchovies. Went to dinner tonight, saw them on the menu, and had to get them. Did not disappoint.
This post was edited on 10/1/20 at 10:18 pm
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