Nice article! I've never understood the thing about anchovies. I've used them almost anywhere as a salt substitute, and when they were disguised/dissolved, the reviews were excellent. They round out the taste of any savory dish in a mildly exotic way. We also love fresh anchovies and were last served them deep-fried on the Greek island of Tinos, when none of the "big fish" boats had come in. And then for lunch today there was pizza Napolitano. We're definitely ready to explore the connection with mayonnaise. Thanks for the tips.
I hope you enjoy the mayonnaise recipe! And yes, as a fellow anchovy lover this all sounds delicious (how was Tinos, by the way - I'm in the middle of Greek island research!) but I am assured that some people feel quite differently...
Research for travel? We were in the middle of off-season island hopping with zero reservations, so we dropped by Tinos for a night on the way back to Piraeus. Almost no one was open (except for this amazing fish restaurant), and we only got a room when a woman who was closed for the season took us around to meet another hotelier. We have friends who are there now and have had a spectacular time with minimal activity. It’s a big island, and if we go back, we’ll be bussing all over. Those deep-fried anchovies, BTW, were paired with grilled pilchards, Tzaziki, a local herring paste, and a native Assyrtiko. Amazing stuff for a half-closed place.
I potential trip, yes! Just in the very early stages. And that sounds incredible. Sometimes, I think the best food and experiences come when they were unplanned / unexpected.
I never liked anchovies as a kid, but I think that was due to two factors: I never tried the good kind, and US pop culture told me that they were gross. I appreciate them more now (and even sometimes will have them on my pizza), but as you said, they have a strong flavor and it took some getting used to!
I’m still not a huge fan of boquerones, but David loves them. He’s done a couple of experiments this summer to make them at home, but he’s still not completely happy with how they’ve turned out. If he ever figures out the sweet spot for the marinade ratio, I’ll let you know!
I think anchovies are “cooler” these days. There’s been a whole tinned fish revival in the US so now they’re apparently trendy. Not when I was growing up in the 90s, though!
Nice article! I've never understood the thing about anchovies. I've used them almost anywhere as a salt substitute, and when they were disguised/dissolved, the reviews were excellent. They round out the taste of any savory dish in a mildly exotic way. We also love fresh anchovies and were last served them deep-fried on the Greek island of Tinos, when none of the "big fish" boats had come in. And then for lunch today there was pizza Napolitano. We're definitely ready to explore the connection with mayonnaise. Thanks for the tips.
I hope you enjoy the mayonnaise recipe! And yes, as a fellow anchovy lover this all sounds delicious (how was Tinos, by the way - I'm in the middle of Greek island research!) but I am assured that some people feel quite differently...
Research for travel? We were in the middle of off-season island hopping with zero reservations, so we dropped by Tinos for a night on the way back to Piraeus. Almost no one was open (except for this amazing fish restaurant), and we only got a room when a woman who was closed for the season took us around to meet another hotelier. We have friends who are there now and have had a spectacular time with minimal activity. It’s a big island, and if we go back, we’ll be bussing all over. Those deep-fried anchovies, BTW, were paired with grilled pilchards, Tzaziki, a local herring paste, and a native Assyrtiko. Amazing stuff for a half-closed place.
I potential trip, yes! Just in the very early stages. And that sounds incredible. Sometimes, I think the best food and experiences come when they were unplanned / unexpected.
I never liked anchovies as a kid, but I think that was due to two factors: I never tried the good kind, and US pop culture told me that they were gross. I appreciate them more now (and even sometimes will have them on my pizza), but as you said, they have a strong flavor and it took some getting used to!
I’m still not a huge fan of boquerones, but David loves them. He’s done a couple of experiments this summer to make them at home, but he’s still not completely happy with how they’ve turned out. If he ever figures out the sweet spot for the marinade ratio, I’ll let you know!
I've never noticed that! I'm going to pay more attention to American shows and films now...
And do - I'm very jealous that he gets to experiment with them!
I think anchovies are “cooler” these days. There’s been a whole tinned fish revival in the US so now they’re apparently trendy. Not when I was growing up in the 90s, though!
Funny. (Also, have you had an email from me? I'm suspicious the Substack publication email addresses are not working...)
I just checked and I did get it, but it was hiding in a weird folder. I’ll respond in a bit!
Coolio info about those impossibly wonderful squishy fish!
I'm so glad you enjoyed reading it!