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2018 AOTY/DOTY Entry

Topic: Anchovy Recipe?  (Read 401 times)

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Malibu_Two

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Last night's dinner.
May the fish be mighty and the seas be meek...


eiboh

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 :smt001


yakyakyak

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Last night's dinner.

Will your recipe make the bones to be soft and edible? Curious ...



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cal.ndn-yakin

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Those look really good!

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Eddie

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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
« Last Edit: August 10, 2017, 05:31:29 PM by Eddie »
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Malibu_Two

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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.
May the fish be mighty and the seas be meek...


Scurvy

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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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Uminchu Naoaki

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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...
The heads are the best part!!!


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PISCEAN

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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.
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