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Old 08-29-2006, 01:23 PM   #11
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No substitute for salt packed anchovies. I do keep a tube of anchovy paste on hand in the fridge, but I have to agree with everyone, NO subbing anchovies.
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Old 08-29-2006, 02:21 PM   #12
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Lea & Perrins Worchestershire sauce has some of the flavor of anchovies because they are an ingredient so depending on the recipe it might work.. Sardines are just not the same at all. I could sit and eat sardines in Louisianna hot pepper sauce all afternoon - couldn't eat anchovies like that!
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Old 08-29-2006, 03:59 PM   #13
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i could eat both anchovies and sardines all day (but not .10 a can ).

They are not interchangeable, as people have said.

What are you making?
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Old 08-29-2006, 04:11 PM   #14
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I love them both too - but enjoy both differently.

I love good canned sardines - the ones in olive oil, as well as the ones in "sauces" (mustard, tomato, & even "hot" sauce!!). One of my & my mom's favorite sandwiches is olive-oil-packed sardines with sliced raw red or sweet onion & lettuce on a hard roll. Yum!!

As for anchovies - I love cooking with them, as well as enjoying them on salads & pizzas. Again, prefer the jarred ones in olive oil to cheaper canned versions, although I do like the ones rolled around capers. I do have to admit, however, that I'm not a fan of the salt-packed ones. Even with rinsing - even soaking - they're still a bit too "fishy" for me.
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Old 08-29-2006, 04:26 PM   #15
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Quote:
Originally Posted by jennyema
i could eat both anchovies and sardines all day (but not .10 a can ).

They are not interchangeable, as people have said.

What are you making?
It was an everythings got to go sale!! I got spices for 70% off too. It was great!!
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Old 08-31-2006, 08:10 PM   #16
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Anchovy substitute

If you only want the flavor, you could use fish sauce.

It is a salty anchovy extract liquid, actually similar to the garum the Romans put on everything. The story is they would fill a barrel with anchovies and salt, leave it in the sun for a year, and whatever ran out the bottom, was the sauce

It comes from Thailand (nam bplah), or Viet Nam (Nuc Mam).

I buy Squid Brand in the supermarket. You get about a quart for a couple of bucks, and It lasts for about 2 years before its expiration date. I usually discard about half, even though I put it in things as diverse as vinigarette dressings and potato salad. You just need from a few drops to maybe a teaspoon.

You can't really taste it, but, it adds a depth of flavor that you miss when its not there.

Go ahead and try it, just don't smell it, or you won't use it.
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Old 09-02-2006, 04:31 PM   #17
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how about kippers? Kippers are awesome
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Old 09-02-2006, 04:40 PM   #18
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Quote:
Originally Posted by Walt Bulander
If you only want the flavor, you could use fish sauce.

It is a salty anchovy extract liquid, actually similar to the garum the Romans put on everything. The story is they would fill a barrel with anchovies and salt, leave it in the sun for a year, and whatever ran out the bottom, was the sauce

It comes from Thailand (nam bplah), or Viet Nam (Nuc Mam).

I buy Squid Brand in the supermarket. You get about a quart for a couple of bucks, and It lasts for about 2 years before its expiration date. I usually discard about half, even though I put it in things as diverse as vinigarette dressings and potato salad. You just need from a few drops to maybe a teaspoon.

You can't really taste it, but, it adds a depth of flavor that you miss when its not there.

Go ahead and try it, just don't smell it, or you won't use it.
I'll have to look for this, thank you for bringing it to my attention!!
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Old 09-02-2006, 04:47 PM   #19
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Quote:
Originally Posted by goodgiver
Can a person substute sardines for anchovies? If so do you clean them first of the mustard and/oil and bones or what ?
Goodgiver, can you show us the recipe? First instinct, IMHO, is that tuna or salmon (maybe adding capers) might work. But, can't tell w/o seeing the recipe.
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