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How to handle canned anchovies?

jayt90 | Nov 3, 2011 02:15 PM

I'm a fan of cured anchovy fillets, but this can of salted anchovies baffles me.

I have scraped off the salt and can chop the fish into a stew or sauce. The bones are crunchy.

The flesh is too soft to slice off a fillet.

It will take awhile to use up the four layers in the can.

Any suggestions from someone familiar with Calabria or Sicilian dishes?

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