Here Fishy, Fishy

In Food on 01/07/2010 at 5:38 pm

Let’s talk anchovies.

Anchovies are the highly salted little fish common in the United States as a pizza topping, as an optional ingredient in Caesar salad, and as a component of Worcestershire Sauce.  Their famous taste comes from preserving which involves being gutted and salted in brine, matured, then packed in oil or salt. Fresh anchovies have a much milder flavor.  In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine, an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac.  (Thanks Wikipedia)

My boyfriend thinks they taste like Corpus Christi.  I like them on pizza.  In fact, I made a pizza last night with anchovies and turkey pepperoni.  The tomato sauce was no salt added so the salted slivers melded well.  They are cheap but have limited availability.  I can only find one kind at my nice HEB.  There are a couple of varieties that include capers which sound delicious too.

Admittedly, I hated these as a youngster but my madre likes them so I gave them another chance last year via appetizers for her birthday.  Maybe you should give anchovies a(nother) chance too.

Amen! trivia: One California law states sunshine is guaranteed to all people.


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