Use code SPRUCEDUP to take 20% off your order. See details & exclusions here*.Free Standard Shipping on Orders $199+.View Details
Skip to main content

Join The Table to earn rewards.

Already a member?

Are you using fresh anchovies or canned?

Joseph Kramer-Miller
  • 2549 views
  • 2 Comments

2 Comments

Order By
Threads
bigpan
bigpanJuly 1, 2014
I use fresh anchovie as a tapa, "cooked" in lemon juice and olive oil served on toasts. For all other anchovie uses I use Italian, packed in oil in a glass jar. I stopped using the American tin can variety (where the opening "key" never works) once I discovered the taste difference. And, you can store the remainder of the glass jar in the fridge forever as long as they are covered in oil.
Many people swear by the salt packed - you need to rinse and when taking out of the can they break into pieces. I like the whole pieces from the jar.
But, at the end of the day - it is your choice.
Let your taste buds guide you.
A few pennies more and you get bigger flavor...
PazzoNico
PazzoNicoJune 30, 2014
I have never seen or made bagna cauda with fresh anchovies. Always canned/jarred either packed in salt or oil (preferably oil). Save the fresh ones for other, more straight-forward preparations (left whole).
Showing 2 out of 2 Comments
Recommended by Food52

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.