Anchovies

[Mark Kelly]

Given the provenance they might have been named after Picpoul, a white variety grown near there and often regarded as the world's best oyster wash. It's also pretty good with anchovies. The name is a contraction of the French for "lip stinger".

[steve garro]

Similar to mackerel, anchovies out of a can are good but not the same. I hated both until a friend introduced me to fresh ones.

.

These guys are really good fresh
- Garro.

IMG_6634.JPG

[false_aesthetic]

These guys are really good fresh
- Garro.

Looks delish!

[steve garro]

IMG_6218.JPGIMG_6217.JPGIMG_6210.JPGIMG_6221.JPGIMG_6222.JPGIMG_6223.JPG

Looks delish!

Fresh mackerel......they are tiny members of the Tunas, you know.........olive oil & coarse salt.........

I was just in the Ensenada fish market on the end of a three week fishing safari - stopped in for breakfast and some shopping.
- Garro.

[Mark Kelly]

A quest has been set... If you could post a pic of a good brand to start with would be a great head start...

Mythical Pink Anchovies

I bought the pack on the left, my wife bought the pack on the right. Tasted side by side they are chalk and cheese.

[skiezo]

I buy 1kg tins of salt cured anchovies a couple times a year. The one I get come from Portugal. They are packed in salt and are whole w/o heads. I use 4 or 5 and rinse them and pull the fillets off and throw them in a saute pan w olive oil till they turn to paste. Add black olives,capers,garlic and red bells and use it over good italian made pasta with some fresh basil on top at the end.
Also a must for a good caesars dressing.