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 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!
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 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!
Coolio info about those impossibly wonderful squishy fish!