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New England Anchovies for 100 Mile Diet?

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Are there any local ancovies or sardines for those of us testing the waters of the 100 Mile Diet? I shop primarily in downtown Boston.

We recently realized that we use a lot of anchovies in some of our favourite recipes, this is particularly true of some fall and winter recipes.

I do like the various anchovies sold by La Tienda but alas, for the moment, they are off the menu.

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  1. smelts are the local version, inexpensive and easily found.

    1 Reply
    1. re: hotoynoodle

      Agreed. You'd have to make your own. You can pack headless smelts in sea salt and leave them at room temperature away from light for about 3 months, then rinse and transfer to oil or a marinade if desired, although that will limit the shelf life.

    2. Smelts are too mild to replace sardines. That said I have salt cured my own mackeral using the same technique almansa describes below and they were amazing.

      1 Reply
      1. re: StriperGuy

        Thanks all for the suggestions. Maybe this is an opportunity to preserve some sardines for myself and to try my hand at garum again.

        To think that the New England coast used to be full of canneries in the late nineteenth century. Perhaps, like American caviar, we will also see a renaissance of "sardine" fishing and canning in the US?