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Canned/tinned anchioves [moved from Manhattan board]

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Hi All,

I am making Mark Bittman's pasta with anchovies & arugula tonight. Recipe here: dinersjournal.blogs.nytimes.com/2011/07/29/the-minimalist-pasta-with-anchovies-and-arugula/

Now the only anchovies I have had experience with are the yucky sub par ones they put in greek salad, so I was wondering if anyone had any advice on which to buy for this recipe.

Thanks!

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  1. I really like the varieties they sell at Despana; I've seen good looking ones at Eataly as well but haven't tried.

    3 Replies
    1. re: kathryn

      Thank you! Are there any brands that they sell which you like specifically?

      1. re: horseofcourse66

        If I were at home, I could tell you the label... Sorry! The good thing about going to a small store like Despana is that they know their products extremely well and can help make recommendations.

        1. re: kathryn

          Thanks I really love Despana beyond words but will likely end up at Whole Foods which is much closer to me.

    2. You can get good jarred, salt-packed anchovies at Fairway, Eataly, Buona Italia, probably Dean & Deluca as well. They are a little more work than oil-packed anchovies, you need to rinse them to get rid of the excess salt, but you'll be rewarded with a better flavor.

      1 Reply
      1. re: JungMann

        Thank you!!

        I probably should have clarified I live down the street from a Whole Foods so will probably end up going there.

        Have either of you (kathryn or JungMann) gotten good ones there?

      2. I recommend getting them imported from Italy, packed in salt.

        1 Reply
        1. re: treb

          Thank you, but don't you have to debone them? Yuck :)

        2. For starters, Bittman's recipe specifically calls for oil-packed anchovy filets, so I wouldn't substitute salt-packed ones.

          Second, if the only experience you've had with anchovies are the "yucky sub-par ones they put in Greek salad", how do you "know" they're "sub-par"? You simply might just not like anchovies. In which case you might want to pass this particular recipe by & choose something else.

          2 Replies
          1. re: Bacardi1

            I think they were yucky and subpar because i got food poisoning from them. They tasted fine at the time. So my yuck association is more due to the illness that followed.

            True I may not like anchovies, I know I like boquerones because I had them in Spain but they are in vinegar so a bit different.

            It's a risk I am willing to take nonetheless.

            Just got a little glass jar of crown prince ones from whole foods packed in oil so we will see.

            1. re: horseofcourse66

              Thanks all for your help! Really appreciate. The crown pince ones ended up being delicious in this dish :)