Anchovy Selection - Buying Anchovies
Finding fresh anchovies is difficult for two main reasons: There is not enough demand, and they are highly perishable.If you do find them fresh, don't expect them to be unblemished. The flesh is very soft and bruises easily. Use your nose to help judge freshness. When anchovies begin to spoil, they begin to really stink. As with any fresh fish, also look for bright eyes.
The most common forms of anchovies are salt-preserved anchovies and those canned in oil. Canned anchovies, both whole and fillets, are readily available in 2-ounce cans in most markets. Salted anchovies can be found in Italian markets.
Since most recipes only call for a tablespoon, if that, anchovy paste is becoming very popular. It comes in a tube making it easy to squirt out small amounts. Be aware that anchovy paste also contains added vinegar, spices, and water.
More about Anchovies:
• Anchovy Cooking Tips and Hints• Anchovy Selection - Buying Anchovies
• What are anchovies? FAQ
• Anchovy Equivalents, Measures, and Substitutions
• Anchovy Recipes
Cookbooks
| • | Olives, Anchovies and Capers |
| • | The New Legal Sea Foods Cookbook |
| • | Fish : The Complete Guide to Buying and Cooking |
| • | Go Fish: Fresh Ideas for American Seafood |
| • | More Cookbooks |
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