Anchovies Recipes
Melissa Said:
Why do live anchovies start to die once they're put in a bucket?We Answered:
It's the oxygen. A bucket of water only has so much oxygen in it. If you put 3-4 anchovies in a 3-gallon bucket they'll use up the oxygen in about 5-10 minutes. The bait tanks on the boat are constantly pumping fresh seawater through the tanks -- fast enough to completely change the water in under 10 minutes.There are pocket-sized aerators I've seen used which can keep a bucket of anchovies alive for long periods. I remember once as a kid seeing guys go to the old Monstad pier at Redondo with a 20-gallon ice-chest equipped with an aerator, buy a few dozen anchovies, and roll the ice-chest a quarter mile to the little pier inside the harbor, where there were bonito, but no live bait. They used those baits for an hour or more while the rest of us were stuck with frozen anchovies and ineffective lures. They caught fish, we didn't.
That being said, at least the southern California boats have small (6" by 18" by 3 inches deep or so) handwells on the sides of the bait tanks, and anchovies (or sardines or whatever baitfish) can live in them for hours. We don't put baits in buckets, we take them straight out of the handwells and pin them on the hook.
Audrey Said:
Am I supposed to remove the bones from anchovies?We Answered:
nope, they are edible, and provide a great source of calcium! same with sardines.Gina Said:
anchovies ?????We Answered:
They are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. It is generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. Anchovies are abundant in the Mediterranean, and are regularly caught on the coasts of Sicily, Italy, France, and Spain. The range of the species also extends along the Atlantic coast of Europe to the south of Norway. Spawning occurs between October and March, but not in water colder than 12° C (53.6° F). Overfishing of anchovies has been a problem. Since the 1980s, large mechanized anchovy fishing vessels based in France have caught the fish in fine-mesh dragnets.Preserved by being gutted and salted in brine, matured, then packed in oil, they are an important food fish, both popular and infamous for their strong flavor. In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities.
Today they are a key ingredient in Spaghetti alla Puttanesca, and are occasionally used as a pizza topping. Because of the strong flavor they are also an ingredient in several sauces, including Worcestershire sauce and many fish sauces, and in some versions of Café de Paris butter. They are most commonly marketed in small tins, either as "flat" filets, or as "rolled anchovies" where each fillet is rolled around a caper. While both are quite salty, the flat fillets tend to be more so. They are also marketed in jars and tubes as a paste, mostly for use in making sauces, such as anchovy essence. Fishermen also use anchovies as bait for larger fish such as tuna and sea bass.
The strong taste that people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much softer and gentler flavor. Fresh and dried anchovies are a popular part of the cuisine in Kerala and other south Indian states where they are referred to as "Kozhuva" and provide a cheap source of protein in the diet. Fresh anchovies are eaten fried or as a part of a spicy curry. In English-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade. This particular preservation method is associated with the coastal town of Collioure in south east France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.
Cindy Said:
Why does my green tea taste like anchovies?We Answered:
is it japanese sencha or green tea?i drank few times sencha has some kind of seaweed taste. but chinese green tea dont..
Diane Said:
How can anchovies be ate? Can they be ate straight from the can without cooking, or will i get sick?We Answered:
u can eat it straight from the can and you can add sliced onion and lil amount of vinegar on it.. U can try this too.. saute garlic and onion and then add anchovies, let stand for a minute and its done..u can add sliced tomato (seeds removed) if u wantLynn Said:
When and how do I put anchovies on my pizza?We Answered:
I make them in to a paste and mix it in with the marinara and put it on the pizza like that, because there so salty thats why I make a paste out of them. If you're going to put them on the pizza, it's best to use them whole and put them on the cheese before you cook it. You could chop them it all depends on how you like it. Good luck and for any one who likes Ceaser dressing, and not anchovies... stop eating the dressing because theres anchovies in Ceaser dressing .....