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Article: ANCHOVIES CAN BE SURPRISINGLY SUBTLE.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- April 14, 1999
- Author:
CopyrightCOPYRIGHT 1999 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: BETTY DOUGLASS, CORRESPONDENT
ANCHOVIES are small silvery fish that are usually cured with salt. Many are then tightly packed with oil in flat, 2-ounce tins.
Salt-cured anchovies also are available in some markets. The salt-cured anchovies should be rinsed before using and some may need to be filleted.
Along with olive oil and garlic, anchovies are among the essential elements of Mediterranean cuisine. In an article in the December 1996 issue of Fine Cooking, Paul Bertolli writes, ``Eaten straight from the can, anchovies are briny and assertive, but when cooked or combined with other ingredients, anchovies fortify the taste of other ...