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Making anchovies?

post #1 of 8
Thread Starter 

I've been wondering if I can take smelt and treat it like anchovies, pack in salt, etc.

 

Anyone done it?  Hints, tips?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #2 of 8

Pretty much everything has been salted, smoked, pickled or dried to preserve it, from fish to pigs to beef to game to vegetables. 

I can't see why you can't do smelts, though maybe anchovies are smaller and that might be a factor that makes it easier to do at home.  If i remember, smelts are more like the size of sardines, and i never had salted sardines, and am not sure why.

 

Have you salted anchovies before?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 8
Thread Starter 

No, I've never done it before, will be a new experience to me.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 8
Thread Starter 

This looks like a simple approach:

 

http://fishcooking.about.com/od/smokebrine/ss/white_anchovies_all.htm

 

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 8

In Newfoundland they are called kippers - definately sardine and larger sized and homemade.   I've never come accross a recipe but i've eaten quite a few.

 

I'll ask about.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #6 of 8

All kippers I've ever eaten in the UK have been herrings.

post #7 of 8

I took a look at the link.  The anchovies i know are without vinegar.  They';re dryish and dark and very very tasty.  You have to wash off the salt which is still in crystals all over the fish, and you have to debone them before using (you split them pretty easily by hand and pull out the spine all in one piece, then wash and sometimes soak a bit in water. 

 

That way of serving was something my mother used to make - parsley, garlic, anchovies.  Great on bread. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 8

Smelt season just opened up, here in Chicago, on Friday.  LOL.  I don't think many, if any, were out fishing though.  The smelt fishing season is March 1 through April 30.  If you wanna get yourself up here to Chicagoland, I'll take care of you smelt-wise, fishing, eating, whatever. 

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