Small White Anchovy Suggestions

[Steve Wertz]

I have a pound of frozen small, white, raw anchovies. They're
about 2" each, very thin, and completely white except for their
eyes and a little greying around some of the tail-fins. They're
probably 500-600ct/pound. And no, I don't plan on dressing them.
Anything over 80-100ct/lb is eaten whole in my house.

I was thinking of something Asian-themed since that's where
they're sold.

1. Fish Fritters - half-dollar sized, with a Maeseri curry-paste
seasoned batter.

2. Fish Fries - with either a very thin tempura batter, or just
dusting with flour and cornstarch, and some sort of spice.

3. Fried salty/sweet fish - an Asian snack. Small fish fried
until dry and crispy then tossed with sugar, salt, sesame seeds,
and light soy, then pan fried - at least I think that's how
they're made.

I really don't know what to expect of these since I've never
cooked any fish this small. The package says to steam until
160F. What that makes I'm not quite sure. It doesn't sound very
appetizing, though.

I'm open to other suggestions, especially if traditional. How
are they supposed to be cooked?

[Note crossposting to RFC/AFA - Trim if you insist]

-sw

[James Silverton]

Hello, Steve!
You wrote on Sun, 03 Sep 2006 18:21:47 GMT:

SW> I was thinking of something Asian-themed since that's where
SW> they're sold.

SW> 1. Fish Fritters - half-dollar sized, with a Maeseri
SW> curry-paste seasoned batter.

SW> 2. Fish Fries - with either a very thin tempura batter, or
SW> just dusting with flour and cornstarch, and some sort of
SW> spice.

SW> 3. Fried salty/sweet fish - an Asian snack. Small fish
SW> fried until dry and crispy then tossed with sugar, salt,
SW> sesame seeds, and light soy, then pan fried - at least I
SW> think that's how they're made.

SW> I really don't know what to expect of these since I've
SW> never cooked any fish this small. The package says to
SW> steam until 160F. What that makes I'm not quite sure. It
SW> doesn't sound very appetizing, though.

SW> I'm open to other suggestions, especially if traditional.
SW> How are they supposed to be cooked?

SW> [Note crossposting to RFC/AFA - Trim if you insist]

I'll be interested to see what people come up with. In my
experience, anchovies mostly provide ancillary flavoring or are
incorporated in sauces. Here's a typical set of recipes that
tend to confirm my notion:-
http://homecooking.about.com/library/archive/blanchovy.htm


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

[Philippe Lemaire (remove oldies)]

Post by Steve Wertz
I have a pound of frozen small, white, raw anchovies. They're
about 2" each, very thin, and completely white except for their
eyes and a little greying around some of the tail-fins. They're
probably 500-600ct/pound. And no, I don't plan on dressing them.
Anything over 80-100ct/lb is eaten whole in my house.
I was thinking of something Asian-themed since that's where
they're sold.
1. Fish Fritters - half-dollar sized, with a Maeseri curry-paste
seasoned batter.
2. Fish Fries - with either a very thin tempura batter, or just
dusting with flour and cornstarch, and some sort of spice.
3. Fried salty/sweet fish - an Asian snack. Small fish fried
until dry and crispy then tossed with sugar, salt, sesame seeds,
and light soy, then pan fried - at least I think that's how
they're made.
I really don't know what to expect of these since I've never
cooked any fish this small. The package says to steam until
160F. What that makes I'm not quite sure. It doesn't sound very
appetizing, though.
I'm open to other suggestions, especially if traditional. How
are they supposed to be cooked?
[Note crossposting to RFC/AFA - Trim if you insist]
-sw

In Greece, only deep fried tossed with some salt/pepper flour


Philippe who understand Greece is not in Asia

[Mark Thorson]

Post by Steve Wertz
I was thinking of something Asian-themed since that's
where they're sold.

When I was in college, I often would buy a bag
of Canadian smelt, pull out the tails, spines,
and dorsal and pectoral fins, then pan fry with
a little oil. Toward the end, I'd add soy sauce
and allow it to reduce so that I had a rather
thick sauce coating the fish. Served over rice,
or more likely eaten straight out of the pot.
(When I was in college, it seemed silly to transfer
food to another vessel merely to eat it.)

A similar treatment might work for your whole,
much smaller fish.

[Steve Wertz]

On Sun, 03 Sep 2006 18:21:47 GMT, Steve Wertz

Post by Steve Wertz
I have a pound of frozen small, white, raw anchovies. They're
about 2" each, very thin, and completely white except for their
eyes and a little greying around some of the tail-fins. They're
probably 500-600ct/pound. And no, I don't plan on dressing them.
Anything over 80-100ct/lb is eaten whole in my house.
I was thinking of something Asian-themed since that's where
they're sold.

We went to an authentic Chinese restaurant once, and had deep-fried
whitebait. It was simply dredged in seasoned flour and fried until it
was crispy, and it was amazingly wonderful!

After visiting the same store today, I'm not so sure these are
really anchovies, but rather whitebait or silverfish. Asian
stores aren't known for their accurate translations when
labeling, and many small fish would seem to be called anchovy. As
that is a species/family name, maybe they do all fall under the
scientific name Engraulidae. Phillipe would know ;-)

At least they're not anchovies as we typically know them. I
think I'm gonna do half as fritters, and try just some simple dry
dredge and fry the other half since I'll have the oil out anyway.

-sw

[Philippe Lemaire (remove oldies)]

Post by Steve Wertz

On Sun, 03 Sep 2006 18:21:47 GMT, Steve Wertz

Post by Steve Wertz
I have a pound of frozen small, white, raw anchovies. They're
about 2" each, very thin, and completely white except for their
eyes and a little greying around some of the tail-fins. They're
probably 500-600ct/pound. And no, I don't plan on dressing them.
Anything over 80-100ct/lb is eaten whole in my house.
I was thinking of something Asian-themed since that's where
they're sold.

We went to an authentic Chinese restaurant once, and had deep-fried
whitebait. It was simply dredged in seasoned flour and fried until it
was crispy, and it was amazingly wonderful!

After visiting the same store today, I'm not so sure these are
really anchovies, but rather whitebait or silverfish. Asian
stores aren't known for their accurate translations when
labeling, and many small fish would seem to be called anchovy. As
that is a species/family name, maybe they do all fall under the
scientific name Engraulidae. Phillipe would know ;-)

Anchovies shall have scales similar to those of herings and sardines...
Whitebait similar to whiting...

Philippe unsure

[Musashi]

Post by Steve Wertz
I have a pound of frozen small, white, raw anchovies. They're
about 2" each, very thin, and completely white except for their
eyes and a little greying around some of the tail-fins. They're
probably 500-600ct/pound. And no, I don't plan on dressing them.
Anything over 80-100ct/lb is eaten whole in my house.
I was thinking of something Asian-themed since that's where
they're sold.

Serve cold with Daikon Orishi and Ponzu.
Not sure if you have shirasu or shirauo but either
way it will work.
M