Steve Wertz wrote:
On Sun, 03 Sep 2006 15:33:11 -0400, Karen AKA Kajikit wrote:

On Sun, 03 Sep 2006 18:21:47 GMT, Steve Wertz
wrote:

I have a pound of frozen small, white, raw anchovies. They're
about 2" each, very thin, and completely white except for their
eyes and a little greying around some of the tail-fins. They're
probably 500-600ct/pound. And no, I don't plan on dressing them.
Anything over 80-100ct/lb is eaten whole in my house.

I was thinking of something Asian-themed since that's where
they're sold.

We went to an authentic Chinese restaurant once, and had deep-fried
whitebait. It was simply dredged in seasoned flour and fried until it
was crispy, and it was amazingly wonderful!

After visiting the same store today, I'm not so sure these are
really anchovies, but rather whitebait or silverfish. Asian
stores aren't known for their accurate translations when
labeling, and many small fish would seem to be called anchovy. As
that is a species/family name, maybe they do all fall under the
scientific name Engraulidae. Phillipe would know ;-)


Anchovies shall have scales similar to those of herings and sardines...
Whitebait similar to whiting...

Philippe unsure