OmManiPadmeOmelet wrote:

Joseph Littleshoes wrote:

> >
> > >
> > >
> > > Anchovies add an interesting touch to some dishes as well but are
> vile
> > >
> > > by themselves.
> >
> > Once i got past my revulsion at whole anchovies and started to
> > experiment i have found them to be a very good ingredient. I prefer
> the
> > salt packed over those preserved in olive oil.
> > ---
> > JL
>
> I'm still experimenting with them.
> That add a nice richness, or, "that" flavor to dressings for greens
> and
> salads.
>
> I'm wondering about using anchovie paste.
> --
> Om.

My own preference is for whole anchovy over paste, i would probly leave
out the anchovy rather than use a paste.

But i have access to a good salted anchovy at an Italian deli. I have
used the pastes but only a few brands and none of them has the flavour
of the whole fish, at least IMO. They always seem stale to me.

However it must be said, almost any fish can be crushed and used in
place of anchovy, some fish is so mild, if not bland, that to use it
this way would be pointless but even canned salmon can be crushed and
used judiciously to impart the 'hint of the sea' a cat fish is very good
for but this but so very strongly flavoured one has to be very careful
if using as an seasoning. And it don't hurt to like cat fish to begin
with. Clam juice, tuna oil, canned crab, bottled gefulte fish, while i
would not serve them as an individual dish work well as flavourings.

IMO the problem with most sea food is that it has too 'fishy' a taste
which i don't really like. But it can be a wonderful accompaniment to
other flavours. If i used more fish i would keep a fish stock going,
but i use so little fresh fish or sea food that a bit of anchovy is
almost as good as a fresh fish stock. for flavouring.
---
JL

> .

>
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson