Anchovies and sardines both spoil very quickly,
which is why they are most often served canned. But if you can find fresh anchovies, the most fun way to eat them is to batter and fry them whole (yes, eyeballs skin and all!) and eat them like fries
, preferably dipped in aioli. It’s a Mediterranean seaside treat. You can also grill them whole, or cut off the heads, pull out the backbones to butterfly each fish open, and marinate them in vinegar to make boquerones
, a classic Spanish tapa. Or skip the prep work and buy marinated white anchovies at your local specialty food store. They’re milder than salt-cured anchovies and delightfully tangy. Try draping them over buttered bread for a simple and satisfying appetizer.
Salt-cured anchovy filets tinned or jarred in olive oil are the most commonly sold form of anchovies.
Dark reddish brown, deeply flavorful, and easily dissolved into sauces, marinades, and dressings, anchovy filets are the secret flavor-booster every home cook needs
. Used in moderation, they don’t make whatever you’re cooking taste fishy, they just make it taste better—trust. And you can’t make Caesar
dressing without them. If you want to taste more of the anchovy, add filets into sandwiches, toss them into salads, drape them over your morning eggs, and most importantly, drape them over pizza.