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Anchovy recommendations

What are your favorite brands of anchovies to use for flavoring / sauce? Thank you!

Pegeen is a trusted home cook.

asked over 5 years ago

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4 answers 1749 views
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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

I look less at brand than country of origin. Good ones come from Spain and Sicily. Unless you are buying salt packed anchovies I would avoid tins altogether. What I have in my pantry at the moment are the flat ones packed in jars, both are from Sicily. Avoid the flat tins packed in Morroco---those are the "pizza anchovies" everyone hates.

Restaurants prefer the large tins of salt packed anchovies because they turn over a pretty high volume. Those require a little finger work.

The best anchovies---not so much for sauces---are boquerones. They are pickled white anchovies. Unbelievably delicious.

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516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

I never (no more, anyway) buy the ones in the little tin can but buy the ones in glass jars from Italy. Chop into chunks for an original Caesar salad. (very hard to find a restaurant that makes a fresh Caesar with anchovies- the way it is supposed to be)
Boquerones are the very best but not for cooking - just sprinkle a bit of lemon on them on a piece of baguette - yum! A superb tapa.

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Yes, bigpan! What's up with the stupid eggless, anchovyless, souless caesar salad???

I agree on not cooking boquerones, except that I've had success with them on pissaldiere where the anchovy is essential. I love using them combined with big fat Castelvetrano olives and marcona almonds as a tapa. Knocks everyone out all the time.

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Pegeen

Pegeen is a trusted home cook.

added over 5 years ago

Thanks everyone

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