anchovy paste

I make ceasar salad once in a while and so sometimes I purchase a tube of anchovy paste of which I only use a small amount. The product says to keep in the refrigerator after opening. I would think it should be thrown out after a couple of days after opening. Is that correct?

[bouland]

There should be enough salt in the paste to preserve it for quite a while -- at least 6 months or a year.

My personal preference for anchovies in ceasar salads is salt-packed anchovies from Italy or Greece. There's a couple of markets around here that sell the anchovies in bulk so I just buy a few at a time. Those that I don't use are packed in a little salt and refrigerated. They last years this way. The fish I use are just soaked in water for a little while, rinsed, and filleted before use. In this way, the anchovies are less salty than those packed in oil.

[Kimmie]

I agree with Bouland.

I found marvellous anchovies from the Gulf of Gascony, France, labelled <BASKAYA>.

They are packed in olive oil, in a jar rather than in a tin, and are very low in sodium, which taste great right out of the jar.

BTW, they cost an arm and a leg but worth every penny!



[ May 29, 2001: Message edited by: Kimmie ]

[Mezzaluna]

Yeah, anchovy paste is practically immortal. So buy your tube and enjoy it when you like. I'd agree with bouland that a year wouldn't be too long to keep it.

[kokopuffs]

I've kept an opened tube of paste in my fridge for over a year without noticing any deterioration in flavor.

[ May 30, 2001: Message edited by: kokopuffs ]

[monpetitchoux]

Yay!!! Fellow anchovy lovers. I knew there had to be some out there. Noone here around me likes them except for me. I like the jarred in olive oil ones for convenience but have a few of those packed in salt, too. I love to drizzle the olive oil that the fish is packed in on my tomato soup or tomato sandwiches (which of course would have a few filets in there, too). If it weren't for anchovies and sardines, I'd never get enough calcium in my diet. If you like anchovies, try Asian shrimp paste and fish sauce and tell me how you like them.

Thanks for information. I had tried other sources with no luck. I appreciated it.

[Norma]

Mine has been in the refrigerator for at least 4 years!
Just tasted it and is still delicious...

[DC Sunshine]

I've recently converted my teenage daughter to the joys of anchovies. 1 down, 2 to go....... muahahaha!

Anchovies - your furry friends in the fridge

[pepper]

Does anyone have a recipe for anchovy butter? It seems like a good way to introduce the anchovy flavor into different recipes.

[KYHeirloomer]

There are all sorts of recipes. I was always partial to Rex Stout's comments, in "The Nero Wolf Cookbook," in which he says that the recipe for Anchovy Toast serves ten---or one Archie Goodwin.

For Nero Wolfe's Anchovy Butter mash 8 anchovy fillets with the juice of 1 lemon or 1 oz Cognac, 1 tbls chopped fresh parsley, and 1 cup softened butter. Beat well to form a smooth paste. Pack into a small crock and refrigerate at least 1 hour before serving.

Here's another version, from The Food Gang restaurant in Miami:

1 lb softened butter
1/2 cup chopped capers
1/2 cup chopped anchovies
2 tbls chopped parsley
2 tbls fresh lemon zest

Combine all ingredients well. Lay out on a piece of plastic film and roll up tightly. Chill in fridge until solid.

For a smaller amount, a classic French recipe is:

1 stick butter, softened
6 anchovy filets, mished
1 tbls sweet sherry
1 tbls lime juice
Pinch of white pepper

For those using paste instead of filets, try:

4 tbls butter
1/2 tsp anchovy paste
1 tsp lemon juice
1 tbls chopped parsley
Black pepper to taste

[shipscook]

The one with capers and the French one with sherry and lime juice--drooling on my keyboard!
Thanks, saved thread,
Nan

[MuskyHopeful]

I have a question. I love anchovies. Of course my wife and daughter won't get near them. I've always wanted to buy a can of anchovies packed in salt, but the only cans I've seen are quite big.

Once you open the can, how do you store what's left?

Kevin

Don't Tread on Me.

[durangojo]

you can buy a failrly small tin with only about a half dozen or so..take the remainder out of the can, with the oil, and put in a little tupperware container and refrigerate..you'll probably have to replace your refrigerator before they go off! they do have a tendency to dry out if you don't have oil on them..you can also make a paste and freeze it, but if you do that you might as well just buy a tube..does anyone remember when you had to open anchovy and sardine cans with a little key?..ky's post reminds me of thelittle cans of rolled anchovies with capers..do they still sell them?..i could just eat them right out of the can!dang, now i want some! also here is a sundried tomato butter recipe with orange zest and fresh rosemary..great to use as a compound butter as well as breads, sandwiches etc.
1/2 cup unsalted butter
2 tbl finely chopped sundried tomatoes(either oil packed or blanched,and oiled
1/2 tsp anchovy paste
1/4 tsp finely grated orange zest
1/4 tsp chopped fresh rosemary
1/8 tsp salt
1/8 tsp. black pepper
pulse all ingredients together til tomato is finely chopped and butter is pale pink...transfer to saran and roll into a log..chill 30 minutes...or you can put it in a bowl as well and chill

[abefroman]

Originally Posted by Norma

Mine has been in the refrigerator for at least 4 years!
Just tasted it and is still delicious...

I wouldn't recommend eating anything thats been in the fridge over 6 months especially a meat/fish product.

I know a guy that became extremely sicks after eating a can of sardines at his friends cabin, which must have been there over a year.