Pandora wrote:

Heya Pan

> I don't know what kind of anchovies in oil do you have. Here are less salty
> then the saly-packed ones. We prefer them!
> Anchovy paste is a mistery:you don't know what they put inside, because all
> is mushed!
so make your deduction:-) anyway the Old
Roman Garum was more or less as mushy and WHOLE
:-D well they passed over anyway :-D

>Better if (as someone said) you mush yourself
your oil anchovies.
I agree with you
> If they are so salty, put them under milk for some hours (then throw away
> the milk): you will see that much of the salt goes away with milk.
I just rinse with mildly warm water

make a mix of anchovy black olives a hint of
butter and lemon and youll'n have a caviar like
spread


Theo

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