NorCal Kayak Anglers
General => Recipes => Topic started by: krusty on August 01, 2017, 05:32:19 PM
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There are tons of large anchovies in half moon bay right now. I love oily fish such as mackerels, sardines, and herrings, so i figured i want to try anchovies. Anyone got a recipe for fresh anchovies?
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:smt010 I thought I was gonna learn a great way to prepare them! Since I've only managed to catch short Halibut, I was gonna target some 'choves for eating with your recommendation!
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:smt010 I thought I was gonna learn a great way to prepare them! Since I've only managed to catch short Halibut, I was gonna target some 'choves for eating with your recommendation!
Oops. :smt003 I added ? to the subject. :smt001
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Gut and scale them (scaling's not all that necessary), salt and pepper, and fry lightly in olive oil until browned on both sides. Crispy and delicious, bones, heads, and all!
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Cardinal rule: don't eat your bait unless your name is Tony. Then it is acceptable because you are Tony and we all love Tony even if he eats questionable things.
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my GGF,Grandfathers, Uncles etc were fishermen from Genoa Italy ..my Nonna would clean em, cut em in chunks, saute em in olive oil /garlic and just toss em in pasta ..sometimes she would do garlic ,olive oil and Panchetta w/the Chovies simple but good
Thanks! I will give that a try. The only time I had fresh anchovies was in Italy. It was anchovy antipasto.
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Gut and scale them (scaling's not all that necessary), salt and pepper, and fry lightly in olive oil until browned on both sides. Crispy and delicious, bones, heads, and all!
Thanks! I will give that a try. Kind of like fried smelt?
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Cardinal rule: don't eat your bait unless your name is Tony. Then it is acceptable because you are Tony and we all love Tony even if he eats questionable things.
Did you forget I ate a lingcod barfed up octopus last salmon season? :fat :smt005
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Right now I am trying the Anchovies à la Boquerones recipe from Kirk's sea forager book.
(https://uploads.tapatalk-cdn.com/20170802/d7c4f36d31b581edd76c325028e4a559.jpg)
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Gut and scale them (scaling's not all that necessary), salt and pepper, and fry lightly in olive oil until browned on both sides. Crispy and delicious, bones, heads, and all!
Thanks! I will give that a try. Kind of like fried smelt?
Yep!
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I wish I had that many anchovies to try out the different recipes. But I landed the salmon too early. :smt012 :smt003
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Cardinal rule: don't eat your bait unless your name is Tony. Then it is acceptable because you are Tony and we all love Tony even if he eats questionable things.
Did you forget I ate a lingcod barfed up octopus last salmon season? :fat :smt005
Gotta love me some ghost shrimp and penis fish
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I wish I had that many anchovies to try out the different recipes. But I landed the salmon too early. :smt012 :-D
Don't jinx your salmon mojo .... lol ... just go back to HMB and jig them up, so thick, deep, and wide. Heck, do some salmon fishing while you are there!
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Take the head off, scale them and deep fry them.
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Take the head off, scale them and deep fry them.
I just did that for dinner. They were so good! I definitely need to go back for more. :fat
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Last night's dinner.
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:smt001
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Last night's dinner.
Will your recipe make the bones to be soft and edible? Curious ...
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Those look really good!
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I make boquerones with left over anchovies from my bait well. They are a pickled anchovy that can be eaten with crackers or like other small cured fish. Beheaded and gutted. Rinse and brine anchovies in a brine of 1 part vinegar, 20%salt, 10%sugar overnight or up to 48 hrs. A little tedious but bend up spine and lift out bones. They peel out nicely and store finished anchovies in olive oil with some crushed garlic cloves. They last quite a while and are healthy. They are great on fresh mozzerella with tomatoes and basil. :smt006
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Last night's dinner.
Will your recipe make the bones to be soft and edible? Curious ...
Yep, a little crunchy, but I eat the whole thing.
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The Portuguese gut their sardines and then shove them right up against the red embers of what must be a burning oak fire log. Served them with boring boiled potatoes & carrots. Very simple, very yummy.
For the Italian pasta treatment, I would add some fresh oregano at the end....
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I posted on my Instagram, but here...
Just flour & little salt & pepper.
It was so good! just kept eating while cooking...(https://uploads.tapatalk-cdn.com/20170810/deb59bbc0a338b30aaef650cdd9c844e.jpg)(https://uploads.tapatalk-cdn.com/20170810/d99be37a358084c8abd4abb1756ea345.jpg)(https://uploads.tapatalk-cdn.com/20170810/a13595e5c96b3c3d302a10f1dcd4fd21.jpg)
The heads are the best part!!!
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these pics look great. Noaki, your photos are making me hungry!
I picked up a dozen or so a few weeks back for bait the next day, and the whole time I was fishing I just kept thinking how good the fresh anchovies smelled. It felt kinda wrong....
I'll file this under potential ideas for when I end up with more.