| | |  | Extra Virgin | Home » » » » Anchovies in Salt - 800 grams | | | | | | | Description: | | Discover authentic Mediterranean taste and the tender quality of these anchovies. These Recca Anchovies from Sicily are are whole salted fillets packed in salt and a touch of brine. It is also important to note that these anchovies do require some extra work to remove the backbone and tail, but the extra work and time to soak these de-boned anchovies in cold water for 15-20 minutes before using, yields a flavor out of this world | | | Features: | |
• 800 grams
• Imported from Italy
| | | Product Details: | | | Average Customer Rating:
|  based on 9 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 9 customer reviews )
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Most Helpful Customer Reviews
16 of 16 found the following review helpful:
 So Wonderful!Jan 09, 2010
By Carole
These are different than any other anchovy I had ever tried. I first had tried then when I was in cooking school. I was just blown away! I know it sounds counter intuitive, but they are less salty and have much more depth of flavor. The can is quite large but you can keep them for about a year/year and a half. Once you open the can and have used the amount you need, just cover the top of the anchovies COMPLETELY with salt so you cannot see them. I then put a layer of plastic wrap then foil to seal. When using the anchovies, pull the number you need out of the can, soak them in water or milk for a few minutes to remove all of the salt. You will need to remove the fillets from the backbone. What you end up is an incredibly wonderful fillets. Use them in pasta sauce and everyone will ask you for the secret. Combine a few with melted butter, brush on crostini toasts then top with a little mild cheese. Your guests will gobble them up and ask for more. They will not know this is your secret ingredient.
5 of 5 found the following review helpful:
 Like my mom use to useFeb 22, 2010
By N. Bailey
"Its a Wonderful Life"
These were exactly what I was expecting. Growing up in a Greek traditional house my Mom had salted sardines at every major event. We would by 10 lbs at a time, rinse the salt and other things that naturally come along with it that we would not eat. In a glass jar soak them in apple cider vinegar for a couple of days in the fridge. Yum! The only disappointing thing is the price. I know my parents would not have spent $20 on 2 lbs. It is shocking how expensive they have become. I wish I could find them for less as I would order them more.
3 of 3 found the following review helpful:
Great AnchoviesMar 02, 2010
By R. Kiser
These anchovies are of great quality. They are packed in salt so you will need to soak them in milk or water to remove some of the excess saltiness. I used them last night to make caesar dressing. Great product!
2 of 2 found the following review helpful:
Old World DelightsFeb 24, 2011
By Grunt
These traditional Italian and Greek culinary delights are preserved in the ancient manner (Brine and Salt) and are from the perennial fishing grounds of the Meditterean Sea rather than Peru or who knows where? These are premium Anchovies whose quality far exceeds the supermarket variety. These anchovies are nothing like the slender, stiff, olive oil soaked fillet "saltbombs" found in the little 2OZ tins or glass jars at supermarkets everywhere. It would take about 16 of these tiny 2 OZ cans to approximate the same amount sold here. At up to $2.50 for 2OZ fillets X 16 the economic advantage becomes clear. In any case, it is the exceptional quality, size and flavor that should guide your purchase.
As a bonus (if prepared correctly) they have a much reduced sodium content. It is true that they require simple preparation: Rinse the salt and soak in fresh water for about a 1/2 hour before filleting and easily removing the spine bone and optionally scales. A simple task that is rewarded by a supple, meaty anchovy fillet that makes any dish requiring anchovies as good as it can get. I usually soak and fillet the contents of the entire can in advance and put them in a small jar submerged in olive oil and store in the refrigerator for long term availability. You can also store the unused portion in the can they were packed in by salting the next exposed layer as the item description suggests but, for me, fiddling with plastic wrap and exposing the fish to absorb the flavor of the can in the refrigerator is solved by re-packing them in a convienient sealable container.
Used in pasta dishes with roasted grape tomatoes,sliced garlic, and olive oil(Acciughe + Pomodoro) you'll soon wish the can was even bigger. Try a three or four of them mashed with a few cloves of garlic & a tablespoon or two of tomato paste and add to beef stew for that subltle "Umami" flavor that enhances the beef flavor without any "Fishy" taste. Diners (including fussy children) will detect there's somthing special, but will not suspect fish had anything to do with it. It has the same effect as Worchester sauce or Thai fish sauce which is essentially fermented fish. These savory anchovies melt away in a variety of sauces and stews. Great(for anchovy lovers) on Pizza, salads, Anchovy butter for steaks- you get the idea... Having them handy will encourage their regular use. You will definitly want to add them to your regular cooking arsenal.
Labor Intensive but worth the workFeb 07, 2012
By Hairy35
The anchovies in salt are a lot of work to prepare, but as other reviewers have noted, they are wonderful in so many recipes. After reading the "Cod and Country" cookbook I began removing all the anchovies from the can and keeping them in one of those "glad ware" containers. Just pour on some extra salt and seal the container. This does keep the anchovies well.
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