Salted Anchovies are typically soaked in a bit of milk to draw out the salt and it reduces the taste and smell a bit. The canning process for tin and jar are different, and to me the jarred are better because you typically don't use all of it if you are using it to season a cooked dish.
It's my understanding that cured anchovies were used in place of meat ( meat being unaffordable or unavailable) in many Italian dishes to impart a unami quality . Anchovies, being traditionally obtainable and affordable to the masses . Cento Brand anchovies tend to be less salty then most , and reasonable priced ($ 2 range ) .
@michaelbeams9553 I did notice the cento being pretty inexpensive! I think I found it at an Asian market if I remember correctly. Big box stores don’t have much selection!
@@SardineExpeditionIf you have access to an Asian Market , Consider trying the Fermented fish sauce ( In Vietnamese: Nuoc Mam ) kind of liquid anchovies ...........and still technically a " fish " product , so you can review it and stay true to your vocation.😊
Let me help please. Drain the anchovies well and place them in a saucer. Then add quite a bit of your own EVO and separate the filets out. Add some black pepper, cover with plastic wrap and let them sit a bit. Use them in a sauté with onions and garlic for things such as marinara, or quick aglia e olio pasta with toasted bread crumbs. They’re also great in stews or soups - or on greek salad. Don’t just just eat ‘em out if the can straight away or one will have the reaction you just had. Use them to your advantage.
Thank you and will do!! I had to know what they tasted like plain (noob 🤣) and I thought they would have a fish taste and not all salt!! I’ll elevate them and experiment!
Baked on top of a pizza, amazing. Pulverized and added to salad dressings or marinara sauce for spaghetti - sublime. You'll end up using them for so many things!
Normally the anchovies are mashed into oblivion when making the dressing before adding the romaine lettuce and the croutons. That mashing and smooshing changes the flavor and decreases the sodium TASTE, thereby decreasing the "I just smelled the rotten milk" look on your face. THANKS for this video!!
I learned to make Caesar salad tableside in an exclusive French restaurant. The blending of the ingredients when perfected with the included anchovy was such that you really could not tell the anchovy and the flavor was lacking without it. It did take some practice as we literally had to make it for the waiters staff until it was approved.
Mash and add one to a simple Cesar salad dressing - whoa, such a treat! I wouldn't put them directly into the salad, think of them as more of a whop of umami flavor, kinda like Washyoursister sauce. As always, great review!
I was introduced to anchovies when I was a child . growing up with parents that were not afraid to "experiment" , I put anchovies on pizza as a flavor enhancer . Sometimes I will use them in a salad also.The saltiness tends to bring out the flavor of the other ingredients .
I like them on pizza. You can soak them in milk to cut the salt. Throw a can in your Marinara Sauce when you make a batch, they will dissolve and impart a savory non-fishy seasoning to the sauce
Heather, yesterday I tried the gourmet bristling sardines you talked about and you’re right they were phenomenal. I also got the jalapeño slice which I haven’t tried yet but I’m sure I’ll be just as good. Still haven’t pulled the trigger on those oysters in a can yet, but I will. I really enjoy your videos. Keep them coming.✌🏻
Here is a way to enjoy anchovies......Open the can remove half the fish and save for later, with the oil and fish left in the can use a small fork and crush the fish into the oil to make a paste. Now here we go: 1. Brush the anchovies paste to your taste onto a pizza crust. 2. Provolone cheese, pizza sauce ,and minced onions in that order. Nothing more or less. 3. Bake in the oven till well done, serve with the rest of the anchovies paste if you like. 4. Serve with beer/wine.........Seafood pizza I call it and it's so good . Sometimes I do use the saved fish to add to a slice for an extra punch.
@@SardineExpedition Oh right sounds like I will try that out. I brush the whole of the dough before adding the cheese, I add the sauce with a spoon and dash it on in globs, in other words not spread around just puddles of sauce. And onion.......Anyway I am gone for the Holidays Merry Christmas.
Great review! Informative and fun. You had me literally laughing out loud several times. The Crown Princes are better, and the glass jar is nice, so you can keep them in the refrigerator for several recipies. The cured anchovies are good in recipes, but for out of the can, definitely try the fresh canned anchovies (not cured in salt), very similar to sardines, but different enough to be interesting. The Patagonia and the Wild Planet fresh canned anchovies are both very good. I greatly enjoy your background music. And love your channel! 🐟🐠
Hi John!!! Thank you!!! That is nice about the jar vs the can!! Good point!! I do have both the wild planet and patagonias to try. My curiosity got to me and I had to just try them plain before just mixing them into things. I was expecting them to have more taste beyond salt but now I know 🤣🤣🤣. I’m such a noob. It was fun to try though and pretty funny editing it 🤣🤣
I have been addicted to anchovies since I was a little kid. Dad and I would meet at the refrigerator around midnight for my mom’s leftover anchovies pizza. I put it in Putenesca (spelling off). I heat olive oil with garlic and add a few anchovies, the dissolve into the oil. Added flavor no one knows what it is except great.
You poor thing 😂. What you've gotta through for 👍🏼. I've gotta give you props for trying it. I'm learning so much. You've got good editing skills too. ❤️ 🐾🐾
Try some anchovies canned as sardines. Patagonia or Ferrigno with lemon are really good Both are available from Rainbow Tomatoes Garden. The salt cured style you tried are good for cooking,pizza,putanesca sauce for pasta.
Anchovies are delicious eat them all the time, they are a rich umami flavour, use them to enhance the flavour of lamb. When you cook them them they disappear into a paste.
Here we go… drain de oil. Put them on a saucer and pour fresh good extra olive oil over the anchovies.wait a few minutes so the oil penetrates the fish and dilutes the salt a little bit. In the meantime, toast a slice of sourdough bread and gently rub a clove of garlic on it. On the toast, put two slices of a ripe tomato and on it a few anchovies. Pour over a bit of the extra virgin olive oil and enjoy it with a glass of good cold white wine. An appetizer I simply love.
I've only had anchovies on pizza but the secret is to just have the right amount. It doesn't take many. You can't throw them on like pepperoni! I presently have Reese's brand..900mg sodium. When you saute them they melt..just use sparingly. George
If there ever was a product not meant to be eaten out of the can, this is it. LOL But it is so versatile as an ingredient in cooking. I use the Cento brand.
@@morrismonet3554 oh, I’ve always loved straight out of the can. My wife just screws up her nose and says I am very strange. I was brought up to try anything then make an opinion. Between the service and work afterwards I went to many countries and traveled the us. Many foods you just have to try. Over in the Uk/ Wales if you want anchovies on pizza or in Cesar salad you get picked. Not bad, not great.
Aloha. I always have anchovies on hand for stews, braising, soups and Caesar. But for eating straight, I only get Boquerones. Spanish white anchovies in olive oil and vinegar, a game changer!
Just discovered your channel, and am enjoying your reviews. I like anchovies on things bland like boiled al dente pasta and a bit of fresh basil. Keeping it simple. Because of.your channel, I drove to Seafood City (local Filipino market chain) and bought several tins of sardines and smoked oysters. Delicious proteins!
That is awesome you scored some sardines and oysters! I wish I could peek in your grocery bag haha! I’m glad you like the reviews and appreciate you watching. That pasta sounds good! I like my noodles al dente too!! 👌
This was an adventure. Maybe the whole white anchovies would be a better eating experience. As you said, I think these need to be used sparingly to season larger dishes. I’ll be here for the video. Oh, and thankfully Winston was spared the salty little guys. 🤣
I’m glad you liked the adventure lol. Yes, I’ll be doing the white anchovies next since I have a can! I doubt these are even safe for dogs. And if I have to google it, it’s probably a sign he doesn’t need it lol. Not even sure he would’ve tried it!
Google Bagna cauda, (“hot dip” in Italian) use unsalted butter and olive oil (equal parts), LOTS of garlic! Squeeze the oil from the anchovies (1-2 small jars) before adding. Saute, but don't put it in the blender. Mop it up with Italian bread and raw cabbage leaves. The other is Puttanesca, a rich dark delicious pasta sauce with anchovies and capers. Read the History around it. The only two ways I enjoy them...
Luv anchovies but typically cut them up into small bits, not as large as you taste tested. Fav uses are with cheese & crackers, 4-5 slices diced onto a pizza, diced into a salad or pasta, one anchovy spread over a tin of mackerel. also fun going through comments to read other ideas for the various seafood products you taste test.
Another way I've had anchovies and sardines is on a salad. Made a simple salad Sunday with romaine lettuce, onions and red peppers, topped with a can of KO Mediterranean style sardines and a few chopped up Bellini anchovies, which were pretty tasty by themselves. The EVOO from the sardines was poured on the salad and some sweet cider vinegar added. Some sliced hard boiled egg would have been a nice addition but we were low on eggs. Great salad.
Have always loved Anchovies on Pizza and in Caesar salad, never tried them alone. I have a jar, will do that soon. Sitting here eating Chicken of the sea Sardines watching you.
Hi Jack!!! I hope you enjoyed your sardines tonight!! I’m having some too!! Let me know what you think after trying the anchovies alone! Do you have the same jar I tried or something different?
@@SardineExpedition Reese flat fillet of Anchovies. Use them on pizza, caesar salad and when I use to make Spaghetti I put them in the sauce. They also make an Anchovy paste that is great for cooking too.
I like to get a Tombstone pepperoni pizza and remove the pepperoni and add 8 ounces sliced provolone cheese, replace the pepperoni and add a can of King Oscar anchovy's. And some green peppers. Pretty good.:)
Wow! This is so funny. I just today went shopping for sardines, so I can try some of your recipes, I accidentally bought flat anchovies, thinking they were flat sardines, (I was in a hurry, I hate shopping these days). When I got home and realized my mistake I have no idea what I was going to do with them, I have liked anchovies on my pizza in the past, but I thought maybe I could make salad dressing, as you did. But since you and I had and tried them straight from the can, I will do the same. 👍
@@richardofsylmar 😆😆 That’s funny! Did you grab sardines too or just anchovies? What do you think of them plain and which brand did you grab? I’m always rushing in the store too. Hate shopping lol.
@ I bought Crown Prince, flat anchovies in pure olive oil oil. Haven’t tried them yet, thought I would have a back up plan, looking up how to make Caesar Salad dressing now. I bought other anchovies and oysters, so I can try a few of your tricks with them. I did the Crown Prince, wild caught sardines in oil, with hot sauce and seaweed wraps, enjoyed them very much. Tonight it will be Chicken of the Sea, wild caught sardines in oil, lightly smoked, will have them with hot pork rinds and hot sauce. Looking forward to it.👍
I learned to eat anchovies from my dad putting a few on a peperroni pizza. I usually buy King Oscar and dump the can in a plate, then I cook a couple pizzas, I freeze the second pizza and have it later.
I've tried an assortment of anchovies over the years. I have some Bellini in a glass jar at present and some Cento Anchovy Paste. I will use either one on pizza. Sometimes the paste is nice because you can squeeze a small dollop on the pizza in strategic places so you get a little in each bite and not the whole anchovy. A little of the flavor goes a long way. Some of the ideas from other here are great and I need to try them.
I think I only tried anchovies once as a kid on a pizza because my sister really wanted to try it and I thought it was horrible, if I remember correctly? 😅 I loved yours and Winston's reactions though. 👍👍
Smoked anchovies are a delight and can be eaten as is without the salt hit. Salted anchovies are best cooked with. I highly recommend ‘Gentleman’s Relish’ too. Great stuff!
You are a brave girl to try anchovies ! i was making a yuk face whatching you try those straight up out the tin 😂 I will definitly pass on them and stick to sardines 😂.
You really need to try these, Patagonia Provisions Olive Oil Spanish White Anchovies, I guarantee you'll love them. These are real Anchovies, the ones you are eating there are designed for food preparation. Enjoy! Great video!
No way! I tried anchovies on pizza once when I was young and did not enjoy the experience at all. I didn't finish the piece of pizza and haven't had them since. You're a brave one! 👍
@@JohnKlopp hahah I understand! I’m still going to work with these though and try the white anchovies that everyone says are similar to sardines and not cured in salt. 🤞🤞
it really smells and reminds me of a duck pelt like the fly tying critters i use to tie flies. the taste is incredible. anchovies are getting very expensive you’ve inspired me to make a greek salad for supper and use up my last can of anchovies
I love anchovies. A couple comparison points I'd like to see you include if you ever venture back into this topic are a) boniness. Some brands seem to have more pronounced bones, although it might be which season they're caught? I've never been able to figure it out b) mushiness - it seems to me the older ones lose their firmness ... or is it the brine they're in that causes this? I just know the more expensive ones always seem tender, but not mushy, while the cheap ones are either too firm, or disintegrating in the can Thanks! Great channel. I love all tinned fish except mackerel
Hi Marcel!! Thanks for the comment and pointers! I’ll keep that in mind when I venture back around to them!! I really want to find one I love and ways to enjoy it. I just tried canned mackerel and really enjoy it!! Appreciate ya! 😁
I do a cheese and cracker platter with these, paired with salty green olives, sided with Chinese mustard and or spicy horseradish. Then throw in a few slices of summer sausage.
Have you heard about "Spaghetti alla Puttanesca"....Cook them into a spaghetti sauce. just two or three max lol, they are powerful. But man its great tasting pasta...
I salute your bravery in taste testing those anchovies! I actually had to suppress the gag reflex when I saw you just pop those things into your mouth and start chewing on them. Aaaaaccckkk! Anchovies are meant to be a subtle seasoning. They are used in several sauce recipes for pasta, including Puttanesca, and the Italians do use them in several delicious dishes. Do a search for "pasta sauce using anchovies" and you'll see several very good ones! But you're right, anchovies were not made for direct human consumption.
A lot of people rinse those in cold water to alleviate some of the salt. I cook them with scrambled eggs. SInce I normally cook with olive oil anyway, I use the oil that they are packed in. Plus I normally do use salt in my eggs so those anchovies provide that. The scrambled eggs tend to mellow the taste of the fishies. It's a fast and easy way for me to add variety to my breakfast. BTW - I have tried sardines with eggs, but I prefer the anchovies in that setting. Ground moose ... yummm! Winston scored on that one!
I recognise that salt kick. I recently made soup and used an extra chicken bouillon cube that never dissolved properly. It was a day later before I was fully rid of the sensation from my mouth. I like anchovies on pizza...that's about it.
Love your videos. One of these days i hope you take the 'Surströmming Challenge' on this channel. One, i wanna see your reaction (and hear your review), and of course im curious as to your little canine companions reaction as well.
@@ericparsons1314 No, that is on my list though! My channel has only been around for a month, so I’m just getting rolling. I plan to try it all though! 😁
Since the beginning of America history the women of Alaska have been courageous. Anchovies are great in cooking otherwise leave those bad boys in the can or perhaps Winston’s food bowl great video Heather
I have watched this video 2x. I eat anchovies right out of the can. Cento are really tasty for me. Simple ingredients anchovy fillets olive oil salt 960mg so less than both you reviewed. I find them non fishie buttery as they are. I find mashing them changes the flavor. Thanks for your videos. I would like it if you would compare other anchovy brands and herring brand's. Keep um coming
Hi!!! I will do that and keep them coming!!! I do have a can of the Cento and several others mentioned that too! I’m excited to try it. 960 is way less sodium than these two!! Thanks so much for watching!!! 😊😊😊
I took a tiny bite of my first canned anchovy a couple years ago and had to spit it out! 😝 So my tolerance for salt is way lower than yours! But thanks for taking one for the team... I won't be trying any more. 😆I'm kinda amazed you kept going past the first bite with whatever you're smelling. 🤢😆
So id highly recommend patagonia anchovies. They are canned like sardines and are amazing bigger than a bristeling smaller than a nuri little stiffer meat but delicious.
@@SardineExpedition King Oscar is pretty readily available, so I usually get those. I've seen the Cento brand which are packed in the tin rolled with capers; those were ok. I've also smeared them on a cutting board with a chef's knife to turn them into paste for a lot of red sauce recipes, as it has the nickname of "Italian MSG". (You can't discern the taste the flavor of anchovy in the sauce, but it does add that certain something.)
@ Several have said the centos are their favorite. I have a can, but haven’t tried it yet. I really want to make anchovy butter and then fry some eggs in it 😁
lol when you read the salt content I knew you would immediately react to the salt taste. I think the best use of these would be to mix it in with other things, maybe cook it into something, avoid adding salt, possibly even use them in a sardine salad with mayo and other things to balance it out, might even work on a sandwich if you spread it thin enough. Always the option to soak them in water as well before use.
LOLOL. I think I was expecting a taste besides straight salt on these so I took way to big of bites!!! The more you know 😂😂😂. I’ll be trying other brands though and mix up how to use them for sure!! Thank you!!!
Those are not the Anchovies that you eat from a Can. There are Anchovies that are more like Sardine in the Whole Fish in Olive Oil, but not sliced salted and cured. They literally cover them in salt and let them dry and cure for months. Then slice them and can them. Those are for salads and pizza and other dishes. Mathew Carlson had several cans of them on his channel. I've had the "Patagonia Brand" Anchovies and really couldn't tell the difference from canned sardines.
Yeah one bite and I knew they were designed to be eaten that way lol. I just wanted to taste them first before mixing them or covering the flavor up! 😁. I’ve got a can of those white anchovies, so I’m excited to try those now!!
You're very brave! I love anchovies on pizza and, in Caesar salads, they are a requirement. It's all because I've had good experiences in other cities and states. They are hard to find in Kentucky and many pizza places don't offer them. Caesar salads at chain and even up-scale restaurants here are lame.
Do you make the salads and pizza at home? If so, which anchovies do you use? Thanks so much for watching!!! I want to try on pizza as I loved the sardine pizza!!😁😁😁
I had fresh whole sauteed anchovies (gutted, of course) once in a small restaurant on the Italian coast. Easily some of the best food I've ever tasted. Preserved anchovies are good to cook with and on pizzas, but they are nothing like the "real" thing. Cheers! Oh, and if you rinse canned anchovies to get rid of some salt, they're more palatable.
Back in my college days, I worked at Pizza Hut. Anchovies were offered as a topping. We were cautioned to use them very sparingly, due to the intensity of the flavor. They were rarely, if ever, requested as a topping. This was in Huntsville, TX back in 1981. Gotta admit....I'm not an anchovy fan.
@@SardineExpedition If I remember, a container, but a small one. Like It said...they weren't often requested. And being heavily salted, they kept for a long time.
oooooooo its happening! its happening!!! the stinky salt fish! I like them on pizza but yeah, super salty so i can only eat like one or two pieces with them on. love em on a cesar salad. want to echo what others in the comments are saying about putting like one filet in with a tomato based sauce, they add a lot of umami flavor but don't leave fish flavor at all so add one filet in if you make your own spaghetti or pizza sauce. So.... when will we get to see you try Surströmming? 😆🐟🐟🐟
My KO can that was rank had best by of 4/25. I had a few comments that it might’ve gone south. I’ve got another can I need to open and see if it’s the same way or not.
@ I had just bought the can, so it had to be sitting on the shelf for several years to be that close to the best by date. Usually they are several years out. Must not be a lot of anchovies fans here in Alaska 😆
If you can get white anchovies from whole foods in the cold section, it’ll change your life. Also, fish wife’s canned anchovies are amazing in a pasta sauce!!!
@ I bought a 8 can sample pack from Amazon during Black Friday for 50% off, I feel like I discovered gold. I really enjoy watching. You’ve got a load of “canned” content behind you, I can’t wait to see what is yet to come.
All the anchovies haters need to try Wild Planet anchovies in olive oil! More mild than sardines! Absolutely love them, absolutely can’t stand the King Oscar, yuck 🤢 🤢🤢!!! A complete different experience!! Love the channel and love Winston!
i like putting them on a pizza after the pizza is baked, if i put them on the pizza before it is baked the flavor permiates the whole pie....so i just order the pizza with the anchovies on the side
Thank you for watching!! I hope you enjoyed my first experience with anchovies! 😂. Hit me with your favorites and recipes you enjoy with them!
Salted Anchovies are typically soaked in a bit of milk to draw out the salt and it reduces the taste and smell a bit. The canning process for tin and jar are different, and to me the jarred are better because you typically don't use all of it if you are using it to season a cooked dish.
@geneard639 I knew you all would pull through with the advice!! That would make sense on the jar. So much better than the KO. Thank you!!!😊
It's my understanding that cured anchovies were used in place of meat ( meat being unaffordable or unavailable) in many Italian dishes to impart a unami quality . Anchovies, being traditionally obtainable and affordable to the masses .
Cento Brand anchovies tend to be less salty then most , and reasonable priced ($ 2 range ) .
@michaelbeams9553 I did notice the cento being pretty inexpensive! I think I found it at an Asian market if I remember correctly. Big box stores don’t have much selection!
@@SardineExpeditionIf you have access to an Asian Market , Consider trying the Fermented fish sauce ( In Vietnamese: Nuoc Mam ) kind of liquid anchovies ...........and still technically a " fish " product , so you can review it and stay true to your vocation.😊
Let me help please. Drain the anchovies well and place them in a saucer. Then add quite a bit of your own EVO and separate the filets out. Add some black pepper, cover with plastic wrap and let them sit a bit. Use them in a sauté with onions and garlic for things such as marinara, or quick aglia e olio pasta with toasted bread crumbs. They’re also great in stews or soups - or on greek salad. Don’t just just eat ‘em out if the can straight away or one will have the reaction you just had. Use them to your advantage.
Thank you and will do!! I had to know what they tasted like plain (noob 🤣) and I thought they would have a fish taste and not all salt!! I’ll elevate them and experiment!
@@SardineExpedition, definitely, don't give up.
Chefs use anchovies as a savory base for other dishes. They use the anchovy like adding soy sauce, it is salt and a protein savory base. 🤔
Baked on top of a pizza, amazing. Pulverized and added to salad dressings or marinara sauce for spaghetti - sublime. You'll end up using them for so many things!
Yes!! It sounds endless! So many way I would’ve never thought of. I think pizza needs to happen first! Thanks, Rich!
Normally the anchovies are mashed into oblivion when making the dressing before adding the romaine lettuce and the croutons. That mashing and smooshing changes the flavor and decreases the sodium TASTE, thereby decreasing the "I just smelled the rotten milk" look on your face. THANKS for this video!!
I’m going to give that a try!! This was a pretty raw first try 🤣🤣🤣. It was fun though!! Thank you!!!
I learned to make Caesar salad tableside in an exclusive French restaurant. The blending of the ingredients when perfected with the included anchovy was such that you really could not tell the anchovy and the flavor was lacking without it. It did take some practice as we literally had to make it for the waiters staff until it was approved.
@dougmacqueen1679 I’d love to try that!!!
Mash and add one to a simple Cesar salad dressing - whoa, such a treat! I wouldn't put them directly into the salad, think of them as more of a whop of umami flavor, kinda like Washyoursister sauce. As always, great review!
🤣🤣🤣🤣🤣 washyoursister omg I’m dying!! I’ll do the mash in the dressing for sure!!!
I was introduced to anchovies when I was a child . growing up with parents that were not afraid to "experiment" , I put anchovies on pizza as a flavor enhancer . Sometimes I will use them in a salad also.The saltiness tends to bring out the flavor of the other ingredients .
I think it’s so cool when people eat sardines and canned fish as kids! I wish I had!
I like them on pizza. You can soak them in milk to cut the salt. Throw a can in your Marinara Sauce when you make a batch, they will dissolve and impart a savory non-fishy seasoning to the sauce
Oooo great idea! I’ll try that! Thanks!!!😊
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That does sound good!
Have you ever tried anchovie paste? I love it on crackers! It’s meant for such use; it’s also good for seasoning.
They definitely enhance a lot of tomato based sauces without adding any fishiness.
Heather, yesterday I tried the gourmet bristling sardines you talked about and you’re right they were phenomenal. I also got the jalapeño slice which I haven’t tried yet but I’m sure I’ll be just as good. Still haven’t pulled the trigger on those oysters in a can yet, but I will. I really enjoy your videos. Keep them coming.✌🏻
I’m so happy you let me know!!!!! Aren’t they great?!?! I have the jalapeño one too and can’t wait to bust into that one!!! Thanks so much!!!😊😊😊😊
I have no idea why the algo recommended your channel, but I'm so glad it did.
The algo does mysterious things!!😁😁 I’m glad you’re here! ☺️
Anchovies. Basically, tenderized pieces of old leather belts injected with salt. And then salted. Then stored in a salt mine in a barrel full of salt.
🤣🤣🤣🤣 old leather belts! That’s hilarious and pretty accurate description.
This was so informative, honest and entertaining.
I’m happy you liked it! It was definitely an experience 😆😆
From one canned fish lover to another: Well done! Cool channel.
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Thank you so much, Adam!! 😊😊😊😊
Great for cooking pasta sauces, piccatas, pizza & vodka martinis!
The martini has me intrigued!!!
@@SardineExpedition6oz potato vodka, lemon twist, Goya anchovy stuffed olives and a few anchovies, it’s WAY BETTER than it sounds!
@ I’d definitely try it!! Love olives!
@@SardineExpedition yeah, I could probably eat olives stuffed with rabbit dung🤣
@ omg lmao🤣🤣🤣. You said dung
Here is a way to enjoy anchovies......Open the can remove half the fish and save for later, with the oil and fish left in the can use a small fork and crush the fish into the oil to make a paste. Now here we go:
1. Brush the anchovies paste to your taste onto a pizza crust.
2. Provolone cheese, pizza sauce ,and minced onions in that order. Nothing more or less.
3. Bake in the oven till well done, serve with the rest of the anchovies paste if you like.
4. Serve with beer/wine.........Seafood pizza I call it and it's so good .
Sometimes I do use the saved fish to add to a slice for an extra punch.
Ooooo I love this!!! I’m doing this next pizza night! Thank you, Vincent!
@@SardineExpedition Enjoy. Your paste/oil should be loose so you can brush the pizza dough with let's call it a slurry to taste.
I’ve used KO spicy black pepper sardines on pizza a few times and always brush the oil on my crust. This is such a good idea. Appreciate ya!
@@SardineExpedition Oh right sounds like I will try that out. I brush the whole of the dough before adding the cheese, I add the sauce with a spoon and dash it on in globs, in other words not spread around just puddles of sauce. And onion.......Anyway I am gone for the Holidays Merry Christmas.
I’ll try it all over the pizza dough! Thanks again and Merry Christmas to you too!
I love anchovies and I eat them with anything. I've found, with a few exceptions, that you get what you pay for. Love your review👍🐶❤
Please tell me your favorite one!!! Thanks you for watching!!!😁😁😁
@SardineExpedition my favorite that I can normally find at a reasonable price is Cento. They come in oil and aren't excessively salty.
@ I have a can of that. Sweet!
Great review! Informative and fun. You had me literally laughing out loud several times. The Crown Princes are better, and the glass jar is nice, so you can keep them in the refrigerator for several recipies. The cured anchovies are good in recipes, but for out of the can, definitely try the fresh canned anchovies (not cured in salt), very similar to sardines, but different enough to be interesting. The Patagonia and the Wild Planet fresh canned anchovies are both very good. I greatly enjoy your background music. And love your channel! 🐟🐠
Hi John!!! Thank you!!! That is nice about the jar vs the can!! Good point!! I do have both the wild planet and patagonias to try. My curiosity got to me and I had to just try them plain before just mixing them into things. I was expecting them to have more taste beyond salt but now I know 🤣🤣🤣. I’m such a noob. It was fun to try though and pretty funny editing it 🤣🤣
I have been addicted to anchovies since I was a little kid. Dad and I would meet at the refrigerator around midnight for my mom’s leftover anchovies pizza. I put it in Putenesca (spelling off). I heat olive oil with garlic and add a few anchovies, the dissolve into the oil. Added flavor no one knows what it is except great.
That is awesome! I had an idea. If I did the oil like you said above, but used it on pizza crust as the oil. Do you think that would be good?? 😃
@@SardineExpedition it maybe overwhelming. But might be great.
@ I never thought of that. Sounds delicious. Thanks.
First time ever seeing you on YT, luv ya, you are such a nut with your reviews, absolutely love your presentations. Thank you.
😆😆😁😁Thank you!!! I’m glad you enjoy them! I just try to be myself and have fun! I love doing the videos!
You poor thing 😂. What you've gotta through for 👍🏼. I've gotta give you props for trying it. I'm learning so much. You've got good editing skills too. ❤️ 🐾🐾
Thank you, Lisa!!! It was a learning experience for sure!!! Appreciate you!😊
Try some anchovies canned as sardines. Patagonia or Ferrigno with lemon are really good
Both are available from Rainbow Tomatoes Garden. The salt cured style you tried are good for cooking,pizza,putanesca sauce for pasta.
I’ve got that can from Patagonia!!! Glad to hear it’s good!! I’ll be trying it!!! Thank you!!!😊
Anchovies are delicious eat them all the time, they are a rich umami flavour, use them to enhance the flavour of lamb. When you cook them them they disappear into a paste.
I’ve definitely got to try that because I just can’t imagine them disappearing! Which ones do you eat most often? Thanks, Matt!
Here we go… drain de oil. Put them on a saucer and pour fresh good extra olive oil over the anchovies.wait a few minutes so the oil penetrates the fish and dilutes the salt a little bit. In the meantime, toast a slice of sourdough bread and gently rub a clove of garlic on it. On the toast, put two slices of a ripe tomato and on it a few anchovies. Pour over a bit of the extra virgin olive oil and enjoy it with a glass of good cold white wine. An appetizer I simply love.
I can see why you love it!! That sounds amazing!!! I need to try that!
I've only had anchovies on pizza but the secret is to just have the right amount. It doesn't take many. You can't throw them on like pepperoni! I presently have Reese's brand..900mg sodium. When you saute them they melt..just use sparingly. George
I think I can find a way to make them work in tiny pieces because I love salty foods. Clearly this was too much 🤣🤣
No way another sardine channel? 😂 I am all in just subbed! Love your pug, I have one too his name is Baxter!
Aww thanks and you tell Baxter that Winston and I say hi from Alaska!!😁😁
@@SardineExpedition Totally! Glad to have found you in my feed!
If there ever was a product not meant to be eaten out of the can, this is it. LOL But it is so versatile as an ingredient in cooking. I use the Cento brand.
Oh yeah and I see why! I was expecting more of a fish taste lol. I have a can of the cento to try!
@@morrismonet3554 oh, I’ve always loved straight out of the can. My wife just screws up her nose and says I am very strange. I was brought up to try anything then make an opinion. Between the service and work afterwards I went to many countries and traveled the us. Many foods you just have to try. Over in the Uk/ Wales if you want anchovies on pizza or in Cesar salad you get picked. Not bad, not great.
Aloha. I always have anchovies on hand for stews, braising, soups and Caesar. But for eating straight, I only get Boquerones. Spanish white anchovies in olive oil and vinegar, a game changer!
I'm happy to report I have a few cans of white anchovies to try! I'm excited to hear they are much different than the ones I tried here!
Just discovered your channel, and am enjoying your reviews.
I like anchovies on things bland like boiled al dente pasta and a bit of fresh basil. Keeping it simple.
Because of.your channel, I drove to Seafood City (local Filipino market chain) and bought several tins of sardines and smoked oysters. Delicious proteins!
That is awesome you scored some sardines and oysters! I wish I could peek in your grocery bag haha! I’m glad you like the reviews and appreciate you watching. That pasta sounds good! I like my noodles al dente too!! 👌
@ 🙂 Subscribed. I look forward to your next expedition!
Me too!!!😁😁
And thank you!!!☺️
This was an adventure. Maybe the whole white anchovies would be a better eating experience. As you said, I think these need to be used sparingly to season larger dishes. I’ll be here for the video. Oh, and thankfully Winston was spared the salty little guys. 🤣
I’m glad you liked the adventure lol. Yes, I’ll be doing the white anchovies next since I have a can! I doubt these are even safe for dogs. And if I have to google it, it’s probably a sign he doesn’t need it lol. Not even sure he would’ve tried it!
Google Bagna cauda, (“hot dip” in Italian) use unsalted butter and olive oil (equal parts), LOTS of garlic! Squeeze the oil from the anchovies (1-2 small jars) before adding. Saute, but don't put it in the blender. Mop it up with Italian bread and raw cabbage leaves. The other is Puttanesca, a rich dark delicious pasta sauce with anchovies and capers. Read the History around it. The only two ways I enjoy them...
Mmmm I love cabbage so I think I’d really like that! Appreciate the recipe!😁😁😁
Luv anchovies but typically cut them up into small bits, not as large as you taste tested. Fav uses are with cheese & crackers, 4-5 slices diced onto a pizza, diced into a salad or pasta, one anchovy spread over a tin of mackerel.
also fun going through comments to read other ideas for the various seafood products you taste test.
Yes, lots of great ideas in the comments!! I thought my pieces were small until I took a bite! 😆😆 lesson learned for sure!
Im learning how to actually eat anchovies in a salad. This is a really cool show and it helps me eat.
Thank you!! We can learn together!!☺️☺️
I enjoy this ladies videos. Love sardines. I eat anchovies on pizza or my preferred way, mixed into a tuna nicoise sandwich.
I need to try them on pizza soon!! I loved the sardines on pizza. My new favorite!!!
This video is classic! You are braver than I am! Thanks for the review.
@@erager73 😆😆 Thank you!! Now anyone curious to try them will know not to eat them straight out of the can lol. 😂. Thanks for watching!
Another way I've had anchovies and sardines is on a salad. Made a simple salad Sunday with romaine lettuce, onions and red peppers, topped with a can of KO Mediterranean style sardines and a few chopped up Bellini anchovies, which were pretty tasty by themselves. The EVOO from the sardines was poured on the salad and some sweet cider vinegar added. Some sliced hard boiled egg would have been a nice addition but we were low on eggs. Great salad.
That sounds really good, especially with the egg!
Have always loved Anchovies on Pizza and in Caesar salad, never tried them alone. I have a jar, will do that soon. Sitting here eating Chicken of the sea Sardines watching you.
Hi Jack!!! I hope you enjoyed your sardines tonight!! I’m having some too!! Let me know what you think after trying the anchovies alone! Do you have the same jar I tried or something different?
@@SardineExpedition Reese flat fillet of Anchovies. Use them on pizza, caesar salad and when I use to make Spaghetti I put them in the sauce. They also make an Anchovy paste that is great for cooking too.
I’ll check em out! Thanks!😊
I like to get a Tombstone pepperoni pizza and remove the pepperoni and add 8 ounces sliced provolone cheese, replace the pepperoni and add a can of King Oscar anchovy's. And some green peppers.
Pretty good.:)
That combo does sound like it could be good!!
Wow! This is so funny. I just today went shopping for sardines, so I can try some of your recipes, I accidentally bought flat anchovies, thinking they were flat sardines, (I was in a hurry, I hate shopping these days). When I got home and realized my mistake I have no idea what I was going to do with them, I have liked anchovies on my pizza in the past, but I thought maybe I could make salad dressing, as you did. But since you and I had and tried them straight from the can, I will do the same. 👍
@@richardofsylmar 😆😆 That’s funny! Did you grab sardines too or just anchovies? What do you think of them plain and which brand did you grab? I’m always rushing in the store too. Hate shopping lol.
@ I bought Crown Prince, flat anchovies in pure olive oil oil. Haven’t tried them yet, thought I would have a back up plan, looking up how to make Caesar Salad dressing now. I bought other anchovies and oysters, so I can try a few of your tricks with them. I did the Crown Prince, wild caught sardines in oil, with hot sauce and seaweed wraps, enjoyed them very much. Tonight it will be Chicken of the Sea, wild caught sardines in oil, lightly smoked, will have them with hot pork rinds and hot sauce. Looking forward to it.👍
I’m liking your menu, Richard!! 😁😁
Lol, I'll look forward to seeing you try the white anchovies!
Wow. A brand new channel about one of my MOST favorite foods!
So glad you found me!😄😄
I use anchovy paste that comes in a tube for seasoning soups, stews and sauces.
Several others have said that too. That’s a good idea!
I learned to eat anchovies from my dad putting a few on a peperroni pizza. I usually buy King Oscar and dump the can in a plate, then I cook a couple pizzas, I freeze the second pizza and have it later.
As a new carnivore I'm so happy I found your channel. Thank you so much for doing this .
Welcome, Heather! Glad you found me! I’m Heather too 😁😁!
Great first reaction, that looked like it kicked you in the butt! Sorry but I laughed at you. 😂🤣😂
🤣🤣oh I laughed too when I was editing.
Very brave to eat them plain! Generally use them as an ingredient, especially caesar dressing! Love your videos!!!❤
Thanks so much!
I've tried an assortment of anchovies over the years. I have some Bellini in a glass jar at present and some Cento Anchovy Paste. I will use either one on pizza. Sometimes the paste is nice because you can squeeze a small dollop on the pizza in strategic places so you get a little in each bite and not the whole anchovy. A little of the flavor goes a long way. Some of the ideas from other here are great and I need to try them.
Thanks, Jeff! I really like the idea of the paste! I’m going to grab some!! Happy New Year! 🎆
@@SardineExpedition Happy New Year and many blessings.
I think I only tried anchovies once as a kid on a pizza because my sister really wanted to try it and I thought it was horrible, if I remember correctly? 😅 I loved yours and Winston's reactions though. 👍👍
Same!!! Thanks, John!! It was a learning experience for sure!😁😁
Smoked anchovies are a delight and can be eaten as is without the salt hit. Salted anchovies are best cooked with. I highly recommend ‘Gentleman’s Relish’ too. Great stuff!
Do tell about the smoked anchovies😃. I want to try them!! Thank you!!😊
Nice review, love Anchovies!
Thank you!! I’m eager to try more!!
You are a brave girl to try anchovies ! i was making a yuk face whatching you try those straight up out the tin 😂 I will definitly pass on them and stick to sardines 😂.
😆😆😆😆. Sardines will always be #1, but I will still eat anchovies to see what’s out there!! Thanks so much for watching!!!
yep, definitely try the boquerones/white anchovies. Whole different experience. love the Fruits de Mer anchovies
I’ve got a can to try!!! I’m excited to see what it’s like! Thanks!!😊
You really need to try these, Patagonia Provisions Olive Oil Spanish White Anchovies, I guarantee you'll love them. These are real Anchovies, the ones you are eating there are designed for food preparation. Enjoy! Great video!
Awesome!! I can’t wait to try them! I’ve got a few different white anchovies to try!
No way! I tried anchovies on pizza once when I was young and did not enjoy the experience at all. I didn't finish the piece of pizza and haven't had them since. You're a brave one! 👍
@@JohnKlopp hahah I understand! I’m still going to work with these though and try the white anchovies that everyone says are similar to sardines and not cured in salt. 🤞🤞
it really smells and reminds me of a duck pelt like the fly tying critters i use to tie flies. the taste is incredible. anchovies are getting very expensive you’ve inspired me to make a greek salad for supper and use up my last can of anchovies
Haha those KOs were something else!! Very ripe 😆😆. What’s the last can you have left? 😃
Young lady, I love the videos! Keep them coming.
Thank youuuuu! I sure will!!😁😁😁
down here in the lower 48 we watched route 66. What sardine do you think would go with that show's theme and music?
I love anchovies.
A couple comparison points I'd like to see you include if you ever venture back into this topic are a) boniness. Some brands seem to have more pronounced bones, although it might be which season they're caught? I've never been able to figure it out b) mushiness - it seems to me the older ones lose their firmness ... or is it the brine they're in that causes this? I just know the more expensive ones always seem tender, but not mushy, while the cheap ones are either too firm, or disintegrating in the can
Thanks! Great channel. I love all tinned fish except mackerel
Hi Marcel!! Thanks for the comment and pointers! I’ll keep that in mind when I venture back around to them!! I really want to find one I love and ways to enjoy it. I just tried canned mackerel and really enjoy it!! Appreciate ya! 😁
I do a cheese and cracker platter with these, paired with salty green olives, sided with Chinese mustard and or spicy horseradish. Then throw in a few slices of summer sausage.
Oooo that’s sounds right up my alley!!!
Hard for me to judge the taste of different anchony brands when I'm only ever using them as an ingredient in a bigger dish.
That was my thought and why I wanted to actually taste them alone rather than just cover it up with food.
Have you heard about "Spaghetti alla Puttanesca"....Cook them into a spaghetti sauce. just two or three max lol, they are powerful. But man its great tasting pasta...
Yes and I will try that!!! I probably ate enough for 5 people after reading comments 😆😆😆 amateur
I salute your bravery in taste testing those anchovies! I actually had to suppress the gag reflex when I saw you just pop those things into your mouth and start chewing on them. Aaaaaccckkk!
Anchovies are meant to be a subtle seasoning. They are used in several sauce recipes for pasta, including Puttanesca, and the Italians do use them in several delicious dishes. Do a search for "pasta sauce using anchovies" and you'll see several very good ones! But you're right, anchovies were not made for direct human consumption.
😆😆thank you for braving my experience with me!!! I’ll definitely look up new ways to cook with them!!!
A lot of people rinse those in cold water to alleviate some of the salt. I cook them with scrambled eggs. SInce I normally cook with olive oil anyway, I use the oil that they are packed in. Plus I normally do use salt in my eggs so those anchovies provide that. The scrambled eggs tend to mellow the taste of the fishies. It's a fast and easy way for me to add variety to my breakfast. BTW - I have tried sardines with eggs, but I prefer the anchovies in that setting.
Ground moose ... yummm! Winston scored on that one!
Haha Winston did score!! I LOVE eggs so I’m going to try it that way!! Thank you!!😊
Like you'r black watch/ bead bracelet and nails and ring combo. i dont know what that color is but the chartruse strap an black top go great also.
Thank you!!! That would look good! 😊
I recognise that salt kick. I recently made soup and used an extra chicken bouillon cube that never dissolved properly. It was a day later before I was fully rid of the sensation from my mouth. I like anchovies on pizza...that's about it.
Hahaha I wasn’t expecting that jolt it gave ⚡️ that was intense!!!!!
You’re a brave woman. Guess I won’t be buying anchovies any time soon. 😊. What was the best by date of the KO’s?
Ahhh thank you!!! Best by April 2025. They were probably on the shelf for a while then, but dang the smell! 😆
Love your videos. One of these days i hope you take the 'Surströmming Challenge' on this channel. One, i wanna see your reaction (and hear your review), and of course im curious as to your little canine companions reaction as well.
Aww thanks so much! Someone has offered to send me a can once my PO Box is set up. OMG it’s gonna be wild 😆😆😆😆😆
Worcestershire sauce, which is a tasty fermented product, contains anchovies as one of its principal ingredients.
I heard that, but had no idea!! I love Worcestershire!
Have you done a video on caviar?
@@ericparsons1314 No, that is on my list though! My channel has only been around for a month, so I’m just getting rolling. I plan to try it all though! 😁
Since the beginning of America history the women of Alaska have been courageous. Anchovies are great in cooking otherwise leave those bad boys in the can or perhaps Winston’s food bowl great video Heather
@@domino1842 Thank you!!!☺️
I admire your courage in eating the King Oscars!
😆😆Thank you, Clyde!
I have watched this video 2x. I eat anchovies right out of the can. Cento are really tasty for me. Simple ingredients anchovy fillets olive oil salt 960mg so less than both you reviewed. I find them non fishie buttery as they are. I find mashing them changes the flavor. Thanks for your videos. I would like it if you would compare other anchovy brands and herring brand's. Keep um coming
Hi!!! I will do that and keep them coming!!! I do have a can of the Cento and several others mentioned that too! I’m excited to try it. 960 is way less sodium than these two!! Thanks so much for watching!!! 😊😊😊
I took a tiny bite of my first canned anchovy a couple years ago and had to spit it out! 😝 So my tolerance for salt is way lower than yours! But thanks for taking one for the team... I won't be trying any more. 😆I'm kinda amazed you kept going past the first bite with whatever you're smelling. 🤢😆
Haha you’d think I loved it, I just kept going back for more🤣🤣. I didn’t want to give up! Thanks, Tina!!!
I have never had canned anchovies, but fresh anchovies are killer good if you ever get a chance to try them.
I’ve never come across them fresh, but if I ever do I’m all over it! Thanks!!😊
So id highly recommend patagonia anchovies. They are canned like sardines and are amazing bigger than a bristeling smaller than a nuri little stiffer meat but delicious.
Awesome because I’ve got a can of those to try!!!😃😃😃
Caesar salad is how I got into anchovies. I love them.
Which one is your favorite anchovy?😃
@@SardineExpedition King Oscar is pretty readily available, so I usually get those. I've seen the Cento brand which are packed in the tin rolled with capers; those were ok. I've also smeared them on a cutting board with a chef's knife to turn them into paste for a lot of red sauce recipes, as it has the nickname of "Italian MSG". (You can't discern the taste the flavor of anchovy in the sauce, but it does add that certain something.)
@ Several have said the centos are their favorite. I have a can, but haven’t tried it yet. I really want to make anchovy butter and then fry some eggs in it 😁
lol when you read the salt content I knew you would immediately react to the salt taste. I think the best use of these would be to mix it in with other things, maybe cook it into something, avoid adding salt, possibly even use them in a sardine salad with mayo and other things to balance it out, might even work on a sandwich if you spread it thin enough. Always the option to soak them in water as well before use.
LOLOL. I think I was expecting a taste besides straight salt on these so I took way to big of bites!!! The more you know 😂😂😂. I’ll be trying other brands though and mix up how to use them for sure!! Thank you!!!
Thank you 😊
Thank you!!☺️
It adds umami to dishes. Mash them up with the olive oil and spread on crusty bread. Add a few to chicken noodle soup for a different taste.
Thank you for the ideas!!
Those are not the Anchovies that you eat from a Can. There are Anchovies that are more like Sardine in the Whole Fish in Olive Oil, but not sliced salted and cured. They literally cover them in salt and let them dry and cure for months. Then slice them and can them. Those are for salads and pizza and other dishes. Mathew Carlson had several cans of them on his channel.
I've had the "Patagonia Brand" Anchovies and really couldn't tell the difference from canned sardines.
Yeah one bite and I knew they were designed to be eaten that way lol. I just wanted to taste them first before mixing them or covering the flavor up! 😁. I’ve got a can of those white anchovies, so I’m excited to try those now!!
Love the puppy!
☺️☺️☺️
Why are King Oscar anchovies not available in Australia?
Hey Keith! Hmm I’m not sure? 🤔 I dug around and can’t find any info on why that would be.
You're very brave! I love anchovies on pizza and, in Caesar salads, they are a requirement. It's all because I've had good experiences in other cities and states. They are hard to find in Kentucky and many pizza places don't offer them. Caesar salads at chain and even up-scale restaurants here are lame.
Do you make the salads and pizza at home? If so, which anchovies do you use? Thanks so much for watching!!! I want to try on pizza as I loved the sardine pizza!!😁😁😁
@@SardineExpedition Yes, I cook. I use King Oscar because it's a familiar brand. Looks like I should explore a little more.
Definitely!! Sounds like there are some good ones from the comments here! Lots of options!! 😊😊😊
I had fresh whole sauteed anchovies (gutted, of course) once in a small restaurant on the Italian coast. Easily some of the best food I've ever tasted. Preserved anchovies are good to cook with and on pizzas, but they are nothing like the "real" thing. Cheers!
Oh, and if you rinse canned anchovies to get rid of some salt, they're more palatable.
@@michaelogden5958 Wow! I don’t think I’ve ever heard anyone mention fresh anchovies!!! I’m so intrigued! Wish I could try them! 😁
@@SardineExpedition Right? I saw them on the menu and thought, "This sounds bizarre, but I just gotta try it!" Seriously O. M. G.
I realized a couple years ago that sardines are in Worcestershire sauce. They're really salty but dang it they're good for you.
I’m going to keep experimenting with them for sure and trying other types! It’s fun to try new things! 😁😁
Back in my college days, I worked at Pizza Hut. Anchovies were offered as a topping. We were cautioned to use them very sparingly, due to the intensity of the flavor. They were rarely, if ever, requested as a topping. This was in Huntsville, TX back in 1981.
Gotta admit....I'm not an anchovy fan.
I’m honestly surprised Pizza Hut had them! Did they come from a can or a big bulk container?
@@SardineExpedition If I remember, a container, but a small one. Like It said...they weren't often requested. And being heavily salted, they kept for a long time.
anchovies are a main ingredient in caesar salad dressing i use the paste seems a bit milder and i use proscitto instead of bacon
That sounds amazing! I’m going to try the paste and I love prosciutto! Thanks!😊
Straight anchovies are a bit daunting, props for taking on those sodium bombs. Just out of curiosity, have you ever tried Surströmming ?
Thank you! 😊. Not yet, but someone might send me a can to torture me with 🤣
Pollastrini is one of the brands I like he brought back from Italy
Merry Christmas all!
Same to you!!
I'll use Anchovies in recipes Just too salty to eat on their own. But thanks for trying these out . . . So I don't have to! 😜
Hahah I now understand why you cook with them. 😆Thanks for watching!😁
i would have never thought to put them in salad, I will try sardines in salad later today.
Mmm that will be yummy! Hope you enjoy!!☺️☺️☺️
They are good in some salad dressings you may have tried.I could do the dressing not the straight anchovy to much.
@@TonyWeesner-ok2pp I need to do that!! I really want to make an anchovy butter 😁
@SardineExpedition Sounds good too.
I am not following the Big Girl pants down this road. Nope!!😂🤠 Kudo to you!
😆😆😆
oooooooo its happening! its happening!!! the stinky salt fish! I like them on pizza but yeah, super salty so i can only eat like one or two pieces with them on. love em on a cesar salad. want to echo what others in the comments are saying about putting like one filet in with a tomato based sauce, they add a lot of umami flavor but don't leave fish flavor at all so add one filet in if you make your own spaghetti or pizza sauce. So.... when will we get to see you try Surströmming?
😆🐟🐟🐟
🤣🤣you crack me up!! I’ll try surstromming as soon as someone sends me a can!! 😋😋. That will be quite the video hahaha
Also. Try Ortiz brand...in glass jar... Really good sardines will be much less like a salt bomb and meaty deliciousness.
Ortiz sardines in a jar or anchovies? Just wanna make sure I look for the right thing.😁
I use anchovie paste in a tube. Thinking a vintage metal pickle fork is in order.
Do you like the taste better or just that it’s easy/convenient? 😃
Easy@@SardineExpedition
Be aware, they can turn foul in the can if stored too long and/or in a warm place. They don't necessarily go bad, they just get funky.
My KO can that was rank had best by of 4/25. I had a few comments that it might’ve gone south. I’ve got another can I need to open and see if it’s the same way or not.
@@SardineExpedition, storage conditions are important. I try to keep mine cool now and not over-buy.
@ I had just bought the can, so it had to be sitting on the shelf for several years to be that close to the best by date. Usually they are several years out. Must not be a lot of anchovies fans here in Alaska 😆
@@SardineExpedition, definitely, that was on the shelf in a warm store for quite a while.
If you can get white anchovies from whole foods in the cold section, it’ll change your life.
Also, fish wife’s canned anchovies are amazing in a pasta sauce!!!
I’m so happy to hear that because I have them and the fish wife on order!! I can’t wait to try! Thank you!!😊
@ I bought a 8 can sample pack from Amazon during Black Friday for 50% off, I feel like I discovered gold.
I really enjoy watching. You’ve got a load of “canned” content behind you, I can’t wait to see what is yet to come.
You got the fish wife on sale? I did as well! Wasn’t a huge discount, but it was something!!! More to come soon!! I love this! ☺️
My favorite pizza: whole anchovies on a cheese pizza and washed down with cold beer.
All the anchovies haters need to try Wild Planet anchovies in olive oil! More mild than sardines! Absolutely love them, absolutely can’t stand the King Oscar, yuck 🤢 🤢🤢!!! A complete different experience!! Love the channel and love Winston!
Oh good to hear because I’ve got a can of that! Still can’t get over the KO smell!!!! Thanks so much, Mo!!!😊😊😊
@ I am a sardine newbie, but I know what I like! Give the anchovies a 2nd (3rd?) chance with Wild Planet! Trust me!
I will for sure!!! Thanks again 😁
i like putting them on a pizza after the pizza is baked, if i put them on the pizza before it is baked the flavor permiates the whole pie....so i just order the pizza with the anchovies on the side
Oooo that’s a really good idea!!! Thanks!😊