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Old 08-12-2005, 06:11 PM   #11
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Location: Fort Worth, TX
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Arrgh.... I don't remember if it was Mario Batalli or Tyler Florence - but one of them had a show on 3-4 months ago where they visited an anchovy processing plant in Italy and they showed how they do this ... both salt and olive oil cured. All I remember is that they were gutted, filleted, and then processed.

I have also run across something similar in an Asian market - they were gutted (heads and tails left on) and then cold smoke cured.

If I ever see that show again I'll try to pay attention to how they do it. Since I don't have anchovies in the lakes around here I didn't feel it necessary to store the process in my brain.
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Old 08-13-2005, 08:37 PM   #12
 
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Originally Posted by Michael in FtW
Arrgh.... I don't remember if it was Mario Batalli or Tyler Florence - but one of them had a show on 3-4 months ago where they visited an anchovy processing plant in Italy and they showed how they do this ... both salt and olive oil cured. All I remember is that they were gutted, filleted, and then processed.

I have also run across something similar in an Asian market - they were gutted (heads and tails left on) and then cold smoke cured.

If I ever see that show again I'll try to pay attention to how they do it. Since I don't have anchovies in the lakes around here I didn't feel it necessary to store the process in my brain.

I understand.

Miles and miles of anchovies. I can fill a 50 gallon barrel with anchovies in about 15 minutes. No exaggeration.

And so, when I spend a dollar or thereabouts on a two oz. can of flat filet -- which is an oz. of olive oil -- I wonder about these "free fish" out in the ocean.

No kidding. No exaggeration. I can get a bucket full just by standing in the surf with a scoop -- tight mesh net.

Gallons and gallons of these little fish. I love them. They're free.

Seems like I should figure out a way to prepare them.
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