Salted Anchovies


Salted European Anchovies whole and de-boned [European Anchovy; Encrasicholina devisi]

From Roman times anchovies have been salt packed, but are not easily available that way in North America. Many chefs insist the salt packed are superior, with a meatier flavor and firmer texture. They are whole headless fish just as they came from the salt cure barrels, packed in 5 inch cans with lots of coarse salt and a little brine. They need to be de-boned, but that's easy

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Buying:

  In North America these may be carried in a few gourmet outlets, but are most easily ordered on-line. The photo specimens, from Italy, were purchased from JF Distribution for 2018 US $21.99 including shipping. They came in a 5 inch by 2-1/4 inch round plastic can holding 29.9 ounces. Ingred: Anchovies, Salt, Brine.

Storing:

  Keep in a cool dry place. Since I don't use them that often, I keep them in the fridge.

Prep:

  This is easy. Don't worry about fragments of skin on the outside side, they will do no harm.
  1. Carefully remove Anchovy from can and wash to remove the large salt crystals.
  2. Pull off the collar bones at the front of the fish, which will also remove the pectoral fins.
  3. Pry the backbone loose at the very front of the fish until you can get hold of it - then pull it towards the bottom of the fish. It will act as a rip cord, slicing the fish open all the way to the tail.
  4. If you wish, you can pull the two sides of the fish away from each other and will have the equivalent of two fillets from a can.
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