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Anchovies

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FOOD
June 8, 2013
Maybe the hardest thing about cooking with salted anchovies is finding them in the first place. Check your local Italian deli or the deli or cheese department of your local fine grocery. You an also order them online. I get mine at Guidi Marcello in Santa Monica. Most often salted anchovies are sold in the cans in which they come, which means massive quantities, 11/2 pounds or more. Though you can store them in the refrigerator in that can, I prefer to transfer them to a tightly sealed glass or plastic container.
ARTICLES BY DATE
FOOD
October 12, 2013
Anchovy aioli 10 minutes. Makes a scant ¾ cup 2 to 3 cloves garlic 3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice, more to taste 1/2 cup prepared mayonnaise Kosher salt Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated.
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FOOD
June 8, 2013 | By Russ Parsons, Los Angeles Times
Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies - the ones that have been packed in salt to last - are an essential flavoring, the garlic of the sea. And then I repented at leisure, trying to figure out what I was going to do with them. Apparently preparing your own salted anchovies is something that had not occurred to many cookbook writers. I searched through a dozen books trying to find a method before I came to a rough description of a poor Greek fisherman preparing them in one of my favorite cookbooks, Patience Gray's "Honey From a Weed.
NEWS
June 8, 2013
Food editor Russ Parsons loves his anchovies : "Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies - the ones that have been packed in salt to last - are an essential flavoring, the garlic of the sea. " Whether they star in a dish, or are just a team player, anchovies -- salted anchovies, in particular, provide great flavor. Just check out Russ' recipes below.
FOOD
June 8, 2013
  45 minutes. 6 to 8 servings 3 salted anchovies (6 fillets) 6 cloves garlic 1 cup olive oil, plus more if necessary 2 large (1½ to 1¾ pounds) round eggplants 2 long branches fresh rosemary Salt 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible. Cut into approximately half-inch crosswise pieces.
FOOD
March 30, 2013 | By Sang Yoon
Anchovies are an important fish in our worlds' oceans. They play a critical role in the food chain and sustain many species of fish. So why does everybody hate them? In my career as a chef, I've never come across an ingredient so polarizing, even among foodies. But anchovies are everywhere. You can find them in almost any cuisine except in maybe those from cold far northern places. Most anchovies are processed in some manner. Usually salt-cured. The filets that are often canned are visually unappealing and have a strong salty fishy flavor.
FOOD
July 2, 2008 | S. Irene Virbila, Times Restaurant Critic
I SHOULD have been suspicious when my husband, Fred, offered, oh so sweetly, to carry my suitcase out to the car. We were heading to the East Coast to spend 10 days cooking and eating and lazing at our friend Mary's Long Island house. Fred not only checked my bag for me, he also took charge of it once we'd picked it up at the other end. It briefly crossed my mind that he was up to something. But if he was having a rush of gallantry, I thought I might as well enjoy it. He even wheeled my suitcase into the elevator of Mary's apartment building when we got to New York and installed it in the guest bedroom.
FOOD
August 6, 2008
  Canned tuna is so commonplace you might think it's crazy to make your own. OK, so call this tuna "conserved" instead. It's not just a change of names. Following Food editor Russ Parsons' recipe, take chunks of good albacore tuna and slowly poach it in warm, flavored olive oil and you've got a fish that's as close to canned tuna as a Bentley is to a Kia.
NEWS
June 8, 2013
Food editor Russ Parsons loves his anchovies : "Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies - the ones that have been packed in salt to last - are an essential flavoring, the garlic of the sea. " Whether they star in a dish, or are just a team player, anchovies -- salted anchovies, in particular, provide great flavor. Just check out Russ' recipes below.
SPORTS
November 15, 1991
In my opinion, and the opinion of many of my saltwater fishing compatriots, this has been a decidedly sub-par summer of fishing. It is our belief that at least some of the problem has been the lack of decent bait out of the Redondo King Harbor bait tender. Several weeks ago when most local dealers finally had squid--a short-lived event--I was dismayed to find out the cost had jumped to $25 for half a scoop. The next week, when pinhead anchovies were available, there was no discount for sub-par bait.
FOOD
June 8, 2013
Maybe the hardest thing about cooking with salted anchovies is finding them in the first place. Check your local Italian deli or the deli or cheese department of your local fine grocery. You an also order them online. I get mine at Guidi Marcello in Santa Monica. Most often salted anchovies are sold in the cans in which they come, which means massive quantities, 11/2 pounds or more. Though you can store them in the refrigerator in that can, I prefer to transfer them to a tightly sealed glass or plastic container.
FOOD
June 8, 2013 | By Russ Parsons, Los Angeles Times
Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies - the ones that have been packed in salt to last - are an essential flavoring, the garlic of the sea. And then I repented at leisure, trying to figure out what I was going to do with them. Apparently preparing your own salted anchovies is something that had not occurred to many cookbook writers. I searched through a dozen books trying to find a method before I came to a rough description of a poor Greek fisherman preparing them in one of my favorite cookbooks, Patience Gray's "Honey From a Weed.
FOOD
June 8, 2013
  45 minutes. 6 to 8 servings 3 salted anchovies (6 fillets) 6 cloves garlic 1 cup olive oil, plus more if necessary 2 large (1½ to 1¾ pounds) round eggplants 2 long branches fresh rosemary Salt 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible. Cut into approximately half-inch crosswise pieces.
FOOD
March 30, 2013 | By Sang Yoon
Anchovies are an important fish in our worlds' oceans. They play a critical role in the food chain and sustain many species of fish. So why does everybody hate them? In my career as a chef, I've never come across an ingredient so polarizing, even among foodies. But anchovies are everywhere. You can find them in almost any cuisine except in maybe those from cold far northern places. Most anchovies are processed in some manner. Usually salt-cured. The filets that are often canned are visually unappealing and have a strong salty fishy flavor.
NEWS
February 11, 2013 | By Noelle Carter
If you love a good salad, dinner doesn't get much better than this tricolore salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, frisée and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a number of dishes in an hour or less.
NEWS
December 17, 2012 | By S. Irene Virbila, Restaurant critic
I was excited to see that New York chef Sara Jenkins of Porsena and Porchetta has just come out with her own app called “ New Italian Pantry .” It seems like such a natural subject and the publisher has produced a beautiful app with gorgeous photography and graphics. Too bad the content re the pantry is so sketchy. You do get some 80 recipes, though. Jenkins has focused on 16 key ingredients for your Italian pantry. Once your cupboard is stocked with these core ingredients, she says, you have the flexibility to go to market and respond to what is freshest and most appealing -- and come home and cook.
FOOD
February 12, 1997
Every society believes there are aphrodisiac foods. We think of oysters, champagne and chocolate, but a vast number of things have had a rep somewhere: anchovies, asparagus, brains, chiles and garlic, just for an alphabetic sample. Most are either stimulants or sources of protein, so a dinner of steak and coffee might qualify . . . though it just doesn't, you know, sound romantic.
CALIFORNIA | LOCAL
April 1, 2012 | By Tony Barboza, Los Angeles Times
The catch of small, schooling fish such as sardines and anchovies should be cut in half globally and the amount left in the ocean doubled to protect the ecologically vital species from collapse, scientists say in a new report. The silvery species known as forage fish are harvested in huge numbers worldwide and are easy for fishermen to round up because they form dense schools, or "bait balls. " But wide fluctuations in their numbers make them especially vulnerable to overfishing, according to the report released Sunday by the Lenfest Forage Fish Task Force, a 13-member panel of scientists from around the world.
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