Originally Posted by BreezyCooking
I've often wondered about the pricey jarred white ones I've seen in catalogs. Besides "sublime", how would you describe them compared to the regular ones Jennyema?
I've never seen them jarred, just in high end gourmet stores sold by the pound ... but now you've got me interested ....
They are entirely different. Since they are pickled, they have a piquant taste and aren't salty. A bit fishy (thats a good thing).
A little bit like pickled herring but less fishy and softer and, well, anchovier.
I guess they are hard to describe!