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.
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.