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 Post subject: Re: Making anchovies
PostPosted: Jun 30th, '17, 19:08 
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Seriously, this cant be healthy.
Seriously, this cant be healthy.
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BullwinkleII wrote:
Interestingly, I had a Japanese friend and her kids here a while back, and we all tried my salted fish made all that time ago, and all agreed they were actually pretty good.

The flesh was quite firm, but not too dry.

I rinsed off the salt, so I suspect that if I give them a rinse, pat them dry, and put them in oil, I'd have anchovies. I'm out of extra virgin olive oil, but next time I go shopping, I'll try again.



I just had a look at the start of the thread, and I salted them nearly a year ago.

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 Post subject: Re: Making anchovies
PostPosted: Aug 10th, '17, 22:22 
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Seriously, this cant be healthy.
Seriously, this cant be healthy.
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I tried adding some of my salt cured fish to some fresh olive oil, and after two weeks discovered a new disgusting flavour!

Which is interesting.

I like new discoveries.

I also like interesting things.

But I dont like my overly salted garfish in my overly floral flavoured quality, extra virgin olive oil.

In some strange way they became even saltier. I suspect salt must be oil soluble.


This is a confirmed total fail as anchovies.


Although as a bar snack, the rinsed salted fish are still a hit with my Japanese friends (and me).

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They will also make for some excellent "tacklebox stable" bait. Or at least I think they will.

I'll test them soon.

It will be nice to be able to snack on my bait if I'm not catching anything.

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