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Canned/tinned anchioves [moved from Manhattan board]

h
horseofcourse66 Feb 25, 2013 10:27 AM

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!

  1. Bacardi1 Feb 25, 2013 03:58 PM

    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
      h
      horseofcourse66 Feb 25, 2013 04:05 PM

      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
        h
        horseofcourse66 Feb 25, 2013 08:44 PM

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

    2. t
      treb Feb 25, 2013 01:04 PM

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

      1 Reply
      1. re: treb
        h
        horseofcourse66 Feb 25, 2013 01:07 PM

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

      2. JungMann Feb 25, 2013 10:42 AM

        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
          h
          horseofcourse66 Feb 25, 2013 10:49 AM

          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. k
          kathryn Feb 25, 2013 10:32 AM

          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
            h
            horseofcourse66 Feb 25, 2013 10:35 AM

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

            1. re: horseofcourse66
              k
              kathryn Feb 25, 2013 11:35 AM

              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
                h
                horseofcourse66 Feb 25, 2013 11:39 AM

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

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