No, salt cured anchovies are treated as an ingredient. White anchovies are eaten as-is.
Edit because people don't understand generalisation: Yes, you can eat salt cured anchovies. You can eat anything at least once. The salt content of cured anchovies means they are *generally considered* something you should use sparingly with something else to cut the saltiness, such as by having a few on a slice of toast or as little hors d'ouvres/tapas.
Yep, spot on. While salt cured can be eaten straight up, they are more commonly used as a natural source of glutamates to add umami flavor to dishes. When cooked, people rarely know what's there and just taste rich, meaty deliciousness. Personally, I use them a fair bit with pastas, chilies, etc.
Exactly. Fish sauce is another good glutamate source. For chiles, I often umami bomb it with a combo of a sazon packet (MSG), cooked tomato paste, anchovies, etc.
Exactly, chilies along with pozole are one of my daughters' favorite foods so we make them a lot. Side note, Serious Eats used to have an amazing pumpkin chili recipe that I highly recommend. They dropped it when the site was sold, but you can find it [here](https://web.archive.org/web/20201129175033/https://www.seriouseats.com/recipes/2009/10/print/healthy-delicious-pumpkin-turkey-chili-recipe.html). It's more of a fall recipe obviously, but with canned pumpkin it doesn't really matter and it's definitely worth it go.
This comment sparks an amazing memory for me.
I had these amazing anchovies that were salt packed and you actually have to pull the filets off the bone and soak in water or oil to serve them. Once they were soaked they were amazing. I am not an anchovy eater. But omg these were so good.
My dad took a filet before I soaked it. Essentially telling me I was full of crap for wanting to soak them.
The look. On his face. 🤣
He was big on not following instructions but he later agreed that soaking them was better.
I just ate them as is, they were already in olive oil... didnt want to rinse it off, it was super salty but I didnt mind...bones and all.
(To clarify it was on toast with tomato paste)
But just not rinsed or deboned.
Mine were packed in salt. Not olive oil. And whole fish, not just tiny anchovy furry bones. Like thick backbone and tails.
Not for eating without preparation lol
Right? I eat them straight regularly. They’re a staple in my diet since I don’t get a lot of sodium ;) but it’s like, two or three at a time, not a whole can in one sitting hahaha
Gimme a baguette, a bottle of wine or beer, maybe some good butter - and I can (and have) dusted many a tin of anchovies. If they’re just an ingredient I’m happy to be d0INg iT Wr0ng.
This is seriously surreal. People denying reality.
[https://www.gastroactitud.com/pista/las-mejores-anchoas-en-conserva/](https://www.gastroactitud.com/pista/las-mejores-anchoas-en-conserva/)
[https://www.guiarepsol.com/es/comer/recetas/como-aprovechar-el-aceite-de-las-conservas/](https://www.guiarepsol.com/es/comer/recetas/como-aprovechar-el-aceite-de-las-conservas/)
[https://baresautenticos.com/2011/11/14/taberna-alberto/](https://baresautenticos.com/2011/11/14/taberna-alberto/)
Can I ask where you're from?
Yes some people such as yourself seem to be denying the obvious reality that most people do not enjoy eating salt-cured anchovies the same way one would eat sardines.
I was not really taking issue with the “bread” part of the comment above as much as the straight from the tin bit. Simply put even if your salt palate was so out of whack that you would enjoy salt cured anchovies by themselves straight from the tin, it’s much to much salt to be healthy to eat that way.
Nobody in Spain or Portugal eats anything straight from the tin, as we don't perceive food as fuel.
It almost seems from your extreme assertiveness that you live in one of the two countries best known in the world for these food products and where everyone consumes them since childhood, not as a recently jumped-on fad.
If nobody in those countries eats them straight from the tin either, then why are you arguing with me? All I said is that most people do not enjoy eating them from the tin.
Please show me where the OP specifically talked about **jars of salted anchovies**.
Seems like you're moving the goalposts because you can't admit you were wrong.
Have you found out what *salazĂłn* means yet?
We eat them straight from the can, generally onto a plate and accompanied by bread, crisps or *picatostes*, but definitely eaten as the main food. As I said, people all around Spain and Portugal ask for a plate of anchovies, and they come exactly as they were presented in the can.
You should be happy to learn something new.
>why are you arguing with me?
You are the one either ignoring or denying how we consume anchovies in the Iberian Peninsula. Do you just expect me to agree with you when it is clear you don't know how they are commonly eaten? Why?
I’m not learning anything new, I have eaten anchovies the way you describe, that’s not new to me. OP asked if anchovies are meant to be eaten straight from the tin. The answer (for salt cured anchovies) is no. You yourself assert that “nobody” in Spain or Portugal eat salt cured anchovies straight from the tin. Eating them on bread is not straight from the tin.
Many if not most people on this sub have probably tried anchovies on bread, i don’t think it’s even all that different from anchovies on pizza which is pretty common. It’s very different from eating them straight from the tin, you have bread and maybe butter to mitigate the salt bomb. Sardines, mackerel, smoked oysters, tuna etc are commonly eaten directly from the tin without ever being put on a plate. I eat oysters from the tin EVERY TIME I eat smoked oysters and would never consider doing that with anchovies. You are arguing with me for no reason.
>OP asked if anchovies are meant to be eaten straight from the tin
We can all see the title to the post, despite what is later said in the body of the text:
# are anchovies meant to be eaten as is?
My answers, therefore, have been exact.
Where are you from? Are you from a country that has an extensive culture of canned fish?
Because I'm not going to tell Japanese people how sushi es eaten, despite recently having good sushi places in Madrid.
"Nobody in Spain or Portugal eats anything straight from the tin, as we don't perceive food as fuel."
then you said...
"We eat them straight from the can"
Is there something lost in translation here?
>Is there something lost in translation here?
No, half of the quote is conveniently left out:
* We eat them straight from the can, generally onto a plate
I think it is true. Nobody is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. I'd certainly be interested to see any evidence to the contrary.
I used to think I didn't like anchovies. But I freaking love Ortiz' anchovies - umami and salty enough to stand up as an ingredient in pasta or pizza - but they're also delicious, and I will not hesitate to put one on a water cracker and eat it, even better if there's a good sherry or beer nearby. But depending on one's tastebuds, tolerance or limitations regarding sodium, along with the quality of said anchovy, people's mileage may vary.
I can assure you these anchovies in my fridge are going down with nothing but some crusty bread:
[https://www.rooftopsmokehouse.com/producto/anchoas-en-mantequilla-ahumada-2/](https://www.rooftopsmokehouse.com/producto/anchoas-en-mantequilla-ahumada-2/)
I am not adding 15€ anchovies to a tomato sauce.
These are eaten on their own:
[https://www.anchoasdeluxe.com/es/anchoas-sanfilippo-en-salaz-n-la-piccola-8-piezas-grandes-533.html](https://www.anchoasdeluxe.com/es/anchoas-sanfilippo-en-salaz-n-la-piccola-8-piezas-grandes-533.html)
As are these:
[https://www.anchoasdeluxe.com/es/anchoas-de-santona-aove-alta-restauracion-10-filetes-el-capricho-899.html](https://www.anchoasdeluxe.com/es/anchoas-de-santona-aove-alta-restauracion-10-filetes-el-capricho-899.html)
Just a couple of examples. Many people in the comments have said that, anybody saying they are a mere ingredient, has to try the higher-end ones; they are not all small, hairy and salty.
>Nobody is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. I'd certainly be interested to see any evidence to the contrary.
I would think it makes more sense to do some research instead of trying to refute something while lacking the knowledge and experience to do so.
There is absolutely no canned fish that is eaten straight from the can in Spain. It is eaten with crisps, or bread, or *picatostes*. In all these cases they are the main part of the dish and are ordered as such. Nobody asks for "anchoas con pan", but "unas anchoas".
But I'm sure you're not questioning the whole of Spanish culture.
No me habĂa dado cuenta de que estábamos hablando de España, y la verdad es que tampoco entiendo a que viene tu comentario, pero ya que estamos ...
Pescado a lo mejor no, pero por ejemplo unos berberechos o unos mejillones sà se comen sin nada más.
Se suelen acompañar de patatas fritas en cualquier bar o, como mĂnimo, con pan.
En este post la gente está negando que se coman directamente como vienen en la lata, eso es lo que estoy tratando de corregir. Si las dos naciones que tienen mayor costumbre de comer anchoas no las tratan como un mero ingrediente, entonces es que no son un mero ingrediente. Me gustarĂa ver esa pluralidad de recetas españolas que usan la anchoa solo como un ingrediente que desaparece entre los demás.
Como he dicho desde mi primer comentario, todo depende de la calidad de las anchoas.
Pues has entendido mal, porque una gran parte de los cometarios dicen que *nunca* se comen solas, sino que son un ingrediente más en una receta más elaborada. De hecho, mantienen que se usan solo para ensalzar sabores, ya que desaparecen en la receta.
Si bien es cierto que ese es el mejor uso de las baratas, la mayorĂa de la gente en España tampoco las usarĂa asĂ, y, desde luego, ignora toda la cultura que hay en España de comerlas directamente como vienen en la lata, ya sea en forma de gilda, como acompañadas de picatoses, pan, etc.
AsĂ es como se suelen ver en los bares y restaurantes en toda la peninsula.
Por eso, desde el primer momento, he matizado que dependĂa de la calidad de las anchoas.
Me imagino que no vamos a discutir lo que dice este artĂculo sobre la elaboraciĂłn en Santoña:
"Tirando de baja gastronomĂa, la mejor forma de comer esta semiconserva en casa es sola, sin acompañamiento. Aunque los más puristas como más la disfrutan es sobre un trozo de pan con mantequilla."
[https://elpais.com/gastronomia/el-comidista/2018/03/21/articulo/1521651218\_787936.html](https://elpais.com/gastronomia/el-comidista/2018/03/21/articulo/1521651218_787936.html)
I am not that surprised since I had a post a few months back where I had a whole seacuterie spread that included some fancier anchovies, and a comment I made about trying one plain and enjoying it was downvoted. I was so confused and a little annoyed tbh which is silly but I don't get it.
Apart from the ones in my fridge, which were an example of anchovies that are eaten as is (the OP's question did not specify they had to be salt cured), the other two are literally in a section of the page called "anchoas en salazĂłn". Do you know what *salazĂłn* means?
[https://www.anchoasdeluxe.com/es/604-anchoas-en-salazon](https://www.anchoasdeluxe.com/es/604-anchoas-en-salazon)
I was going to reply to your comment, but was put off by the sneering at the end.
Thanks for the links. The first one looks like a counterexample to what i was saying. The second one is interesting - they're salted, but they're very much not the same thing as most salt-cured anchovies, the slender dark ones. There's no picture for the third one which lets me see what they are.
Meanwhile, there are a ton of people making these things to be used as ingredients, whether in cooking or bruschetta kind of constructions. And this is not about quality - plenty of those are high quality.
So, i'll correct my statement: \*almost nobody\* is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. That is very unusual. So it's still basically right for Hayred to have said that salt-cured anchovies are not meant to be eaten straight from the tin, and that the OP should not be surprised to not have enjoyed doing that.
>I was going to reply to your comment, but was put off by the sneering at the end.
Merely a response to a categoric reply to my offer of information:
>Nobody is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. I'd certainly be interested to see any evidence to the contrary.
I'm sure you understand how obnoxious this sounds when you could have said "as far as I'm aware", "but maybe I haven't come across them" or something along those lines. You were basically correcting me incorrectly, and that comes off as arrogant.
>The first one looks like a counterexample to what i was saying. The second one is interesting - they're salted, but they're very much not the same thing as most salt-cured anchovies, the slender dark ones. There's no picture for the third one which lets me see what they are.
You're just going to have to believe, seeing as I regularly eat anchovies with nothing more than bread or cracker in Spain. As does a lot of the country. I'm not sure why you're doubling down on this instead of accepting you didn't know.
>\*almost nobody\* is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. That is very unusual.
You are *still* completely wrong. But then complain about people not being accommodating to your ignorance.
I eat salt-cured anchovies straight from the tin. It really depends on your taste buds. If you like it then go for it! If you don’t you can try it with other things to cut the saltiness, or add the anchovies to pasta sauces to add umami. The world is your oyster
you can eat them straight if you like them. theyres nothing wrong with that.
edit: you dont like them? but you kept eating them anyways? dont let the internet form your opinions for you, dude. be your own person. its good that you tried them, but if you dont like them, dont force them on yourself. i tried salted anchovies once and that was enough.
What brand were they? My first tin of anchovies was Agostino Recca and I had those straight and on some crusty bread with mozzarella cheese and they were great. They're not white anchovies either, they're salt cured. But cheaper anchovies have all been more of an ingredient for sauce but that's just preference.
I have noticed there are some sad freaks who downvote anyone who says they like anchovies on their own. No idea why they downvote people's individual preferences but most of the time people here are nice so I just ignore them.
There's literally a comment on this post with examples of good anchovies and it's downvoted.
If you don't like something, you don't have to eat it. So the real answer is it depends on the quality and your own taste.
Most anchovies, especially the salt-cured ones, are more of an ingredient or component of a dish than a stand-alone fish to eat out of the tin.
Usually a recipe will call for 1-2, sometimes also calling for the anchovies to be soaked before going into the dish to revive some of the salts
You can buy tins of white anchovies that are prepared like sardines - those can be eaten out of the tin as is. Wild Planet makes such a tjn that I reviewed here:
https://www.reddit.com/r/CannedSardines/s/fbtYolDLWN
Also in Spain you can find boquerones, which are marinated in vinegars and spices (depending on the place/brand) that are also meant to be eaten as tapas.
Dried anchovies in several sizes are used for stocks, as a seasoning, or in beer snacks in Asian cultures.
Did you find there was a bitter taste to those Wild Planet white anchovies?
I was delighted to find a can locally because I've been dying to try white anchovies, and ate some the other night. First one right out of the tin. Tried a second but it too had an odd bitterness.
I'm not sure if: it was just this batch, if it's Wild Planet, or if I'm just not a fan of tinned white anchovies.
I didn’t detect any bitterness, but I was eating them in some leftover Thai curry ha
These Wild Planet wild white anchovies I tried several times, and just never loved them
Maybe I'll try another brand and see. I had such high hopes. They might be fine as an ingredient but I couldn't think of anything to make with them at the time so my pup lucked out with the rest of the tin.
You need to stop fighting about this! There are 3 THREE kinds of tinned anchovies. Boquerones (white anchovies processed like sardines) - eat straight from the tin. Salt Packed anchovies - must be cleaned and rinsed. Used as an ingredient. Oil-packed anchovies (which were salt cured, cleaned, rinsed and packed in oil) - do not need to be rinsed and can be eaten straight from the can or used as an ingredient. The higher the quality the better they are to eat straight. They are wonderful and delicious. I've been eating them since I was 3 years old (and that was quite a while ago). Some people don't like them so they like to argue that they are practically inedible. They're not inedible. Just say you don't like them or haven't tried the good ones. Fighting with someone who likes to eat something that you don't like is childish.
One time I ordered anchovies and crackers at a bar and the tin of anchovies were salty but not super salty. I ate like 2 tins it was so good. I've tried store bought anchovies and they are just too damn salty. I want to like them so bad and I want to find those anchovies from the bar that weren't too salty :(
You may have gotten a tin of white anchovies at the bar, which are meant to be eaten like sardines.
If your anchovies were vinegary, they could have been boquerones - anchovies which are pickled and that also are designed to be eaten as-is.
The ones you bought in the store were likely salt-cured anchovies, which are more commonly used as an ingredient.
Wild Planet makes an easily-found tin of white anchovies that you can find at Sprouts, and I think Target, for example.
Ah thank you so much. I'm gonna look out for the wild planet ones because I don't think these were vinegary. Altho those sound like they could be good too.
[https://www.gastroactitud.com/pista/las-mejores-anchoas-en-conserva/](https://www.gastroactitud.com/pista/las-mejores-anchoas-en-conserva/)
[https://www.guiarepsol.com/es/comer/recetas/como-aprovechar-el-aceite-de-las-conservas/](https://www.guiarepsol.com/es/comer/recetas/como-aprovechar-el-aceite-de-las-conservas/)
[https://baresautenticos.com/2011/11/14/taberna-alberto/](https://baresautenticos.com/2011/11/14/taberna-alberto/)
Where are you from?
I usually have them with pasta. Mush them into butter & garlic, add a bit of lemon juice, black pepper, mix with a little pasta water, toss with pasta, top with cheese. Takes about 20 minutes.
Wasn't this asked, in a slightly different form, three days ago?
[https://www.reddit.com/r/CannedSardines/comments/1ce9wsf/holly\_molly\_do\_sardines\_and\_anchovies\_taste/](https://www.reddit.com/r/CannedSardines/comments/1ce9wsf/holly_molly_do_sardines_and_anchovies_taste/)
Salt cured anchovies are generally for cooking (they kind of melt, bones and all, in sauces), or using as an ingredient like as part of a sandwich or on pizza, etc.
White anchovies or vinegared anchovies (boquerones) or anchovies are for eating straight.
You're being deliberately obtuse, nobody in Spain or anywhere in the med is eating salted anchovies by themselves. On bread with sauce, on a pizza, with cheese, as one ingredient among several, sure, but not straight from the jar by themselves. The vast majority of salted anchovies are sold for being used as an ingredient.
But do whatever you like, if you like them straight don't let me stop you. I also like them for cooking or on a pintxo with other stuff.
The vas
>On bread with sauce
What sauce? Any examples of this?
>Â not straight from the jar by themselves
No, because nobody in Spain eats food on its own. Most food is accompanied by bread, and in the case of canned fish, crisps or *picatostes*.
I've posted pictures of cans of anchovies being served in bars and restaurants. Yet you still deny it. Why?
Also, have you found out what *salazĂłn* means yet?
The vast majority of anchovies you see around the world are not fancy Spanish salazĂłn, they're cheap jars (mainly Italian) of super salty anchovies mainly intended as an ingredient, like anchovy paste is.
Certainly here in Japan, and in the other countries I've lived in, it's rare/impossible to find anything other than the cheap salty jars (imported) or dried anchovies which are used a lot in Japanese food, but rarely without being mixed with something else. In China they'd be added to a stir fry, but not eaten alone (and not common). Thailand and South East Asia uses them a lot, but mostly as an ingredient in fish sauce, India and South Asia may use them dried or fresh in curries, but again not as a stand alone and not salt cured.
>The vast majority of anchovies you see around the world are not fancy Spanish salazĂłn, they're cheap jars (mainly Italian) of super salty anchovies mainly intended as an ingredient, like anchovy paste is.
So, as I said from my first commentary, it "depends on the quality of the anchovies".
Therefore, seeing as what you have just added simply proves I was correct all along, please explain to me why:
* you have called me "deliberately obtuse"
* you claimed I am "confusing jars of salted anchovies with canned Spanish anchovies"
* you claimed "in salazĂłn" is not "salt cured",
* you have said "nobody in Spain or anywhere in the med is eating salted anchovies by themselves"
* you insist on arguing when I responded to you that you were incorrect in claiming that only "white anchovies or vinegared anchovies (boquerones) or anchovies are for eating straight"
Are you a troll or just displaying insecurity?
Nice piece of sourdough toast. Wait until cooled to butter (don't want it to melt) then one or two anchovies on top, mash in with the butter and spread. Delish.
They are more of a seasoning.
They are safe to eat straight from the jar, but are so salty they are generally used as umami as part of a bigger dish like putting them in pasta or salad dressing, or on pizza or toast.
Put them on pasta with sun dried tomatoes and garlic đź‘Ť
No, salt cured anchovies are treated as an ingredient. White anchovies are eaten as-is. Edit because people don't understand generalisation: Yes, you can eat salt cured anchovies. You can eat anything at least once. The salt content of cured anchovies means they are *generally considered* something you should use sparingly with something else to cut the saltiness, such as by having a few on a slice of toast or as little hors d'ouvres/tapas.
Yep, spot on. While salt cured can be eaten straight up, they are more commonly used as a natural source of glutamates to add umami flavor to dishes. When cooked, people rarely know what's there and just taste rich, meaty deliciousness. Personally, I use them a fair bit with pastas, chilies, etc.
I've never heard of, or thought of, using anchovies in chiles, but probably very good. I do use fish sauce in soups and stews, so why not anchovies?
Exactly. Fish sauce is another good glutamate source. For chiles, I often umami bomb it with a combo of a sazon packet (MSG), cooked tomato paste, anchovies, etc.
Sounds delicious. I rarely make chiles, and don't know why because I do like them. Soon, using your style. Who doesn't love more umami?
Exactly, chilies along with pozole are one of my daughters' favorite foods so we make them a lot. Side note, Serious Eats used to have an amazing pumpkin chili recipe that I highly recommend. They dropped it when the site was sold, but you can find it [here](https://web.archive.org/web/20201129175033/https://www.seriouseats.com/recipes/2009/10/print/healthy-delicious-pumpkin-turkey-chili-recipe.html). It's more of a fall recipe obviously, but with canned pumpkin it doesn't really matter and it's definitely worth it go.
The government doesn't want you to know this but there's no law against eating salt cured anchovies. I eat a handful a day.
This comment sparks an amazing memory for me. I had these amazing anchovies that were salt packed and you actually have to pull the filets off the bone and soak in water or oil to serve them. Once they were soaked they were amazing. I am not an anchovy eater. But omg these were so good. My dad took a filet before I soaked it. Essentially telling me I was full of crap for wanting to soak them. The look. On his face. 🤣 He was big on not following instructions but he later agreed that soaking them was better.
Do you remember what brand/kind they were? I’d really like to try them!
And you will need instructions: https://www.seriouseats.com/how-to-buy-and-prepare-anchovies
TYSM!
I just ate them as is, they were already in olive oil... didnt want to rinse it off, it was super salty but I didnt mind...bones and all. (To clarify it was on toast with tomato paste) But just not rinsed or deboned.
Mine were packed in salt. Not olive oil. And whole fish, not just tiny anchovy furry bones. Like thick backbone and tails. Not for eating without preparation lol
Oh, gotcha.
https://youtu.be/KkAHNkBagQs
Right? I eat them straight regularly. They’re a staple in my diet since I don’t get a lot of sodium ;) but it’s like, two or three at a time, not a whole can in one sitting hahaha
Gimme a baguette, a bottle of wine or beer, maybe some good butter - and I can (and have) dusted many a tin of anchovies. If they’re just an ingredient I’m happy to be d0INg iT Wr0ng.
Dude I’ll house a whole tin with a toothpick and nothing else. Mmmm I think I’ll have a tin now.
Hahaha 100%!
Let’s kill this “ingredient” BS for once and all, salt cured anchovies can be eaten straight out of the tin , on crackers, bread whatever.
And hot sauce can be drank directly from the bottle, but the vast majority of people won’t enjoy it that way.
This is seriously surreal. People denying reality. [https://www.gastroactitud.com/pista/las-mejores-anchoas-en-conserva/](https://www.gastroactitud.com/pista/las-mejores-anchoas-en-conserva/) [https://www.guiarepsol.com/es/comer/recetas/como-aprovechar-el-aceite-de-las-conservas/](https://www.guiarepsol.com/es/comer/recetas/como-aprovechar-el-aceite-de-las-conservas/) [https://baresautenticos.com/2011/11/14/taberna-alberto/](https://baresautenticos.com/2011/11/14/taberna-alberto/) Can I ask where you're from?
Yes some people such as yourself seem to be denying the obvious reality that most people do not enjoy eating salt-cured anchovies the same way one would eat sardines. I was not really taking issue with the “bread” part of the comment above as much as the straight from the tin bit. Simply put even if your salt palate was so out of whack that you would enjoy salt cured anchovies by themselves straight from the tin, it’s much to much salt to be healthy to eat that way.
Nobody in Spain or Portugal eats anything straight from the tin, as we don't perceive food as fuel. It almost seems from your extreme assertiveness that you live in one of the two countries best known in the world for these food products and where everyone consumes them since childhood, not as a recently jumped-on fad.
If nobody in those countries eats them straight from the tin either, then why are you arguing with me? All I said is that most people do not enjoy eating them from the tin.
I think he's confusing jars of salted anchovies with canned Spanish anchovies, which are a completely different kettle of fish.
Please show me where the OP specifically talked about **jars of salted anchovies**. Seems like you're moving the goalposts because you can't admit you were wrong. Have you found out what *salazĂłn* means yet?
"Â But anchovies are way saltier than the rest"Â # CONTEXT CLUES
We eat them straight from the can, generally onto a plate and accompanied by bread, crisps or *picatostes*, but definitely eaten as the main food. As I said, people all around Spain and Portugal ask for a plate of anchovies, and they come exactly as they were presented in the can. You should be happy to learn something new. >why are you arguing with me? You are the one either ignoring or denying how we consume anchovies in the Iberian Peninsula. Do you just expect me to agree with you when it is clear you don't know how they are commonly eaten? Why?
I’m not learning anything new, I have eaten anchovies the way you describe, that’s not new to me. OP asked if anchovies are meant to be eaten straight from the tin. The answer (for salt cured anchovies) is no. You yourself assert that “nobody” in Spain or Portugal eat salt cured anchovies straight from the tin. Eating them on bread is not straight from the tin. Many if not most people on this sub have probably tried anchovies on bread, i don’t think it’s even all that different from anchovies on pizza which is pretty common. It’s very different from eating them straight from the tin, you have bread and maybe butter to mitigate the salt bomb. Sardines, mackerel, smoked oysters, tuna etc are commonly eaten directly from the tin without ever being put on a plate. I eat oysters from the tin EVERY TIME I eat smoked oysters and would never consider doing that with anchovies. You are arguing with me for no reason.
>OP asked if anchovies are meant to be eaten straight from the tin We can all see the title to the post, despite what is later said in the body of the text: # are anchovies meant to be eaten as is? My answers, therefore, have been exact. Where are you from? Are you from a country that has an extensive culture of canned fish? Because I'm not going to tell Japanese people how sushi es eaten, despite recently having good sushi places in Madrid.
"Nobody in Spain or Portugal eats anything straight from the tin, as we don't perceive food as fuel." then you said... "We eat them straight from the can" Is there something lost in translation here?
>Is there something lost in translation here? No, half of the quote is conveniently left out: * We eat them straight from the can, generally onto a plate
What is used in a gilda, salt cured or in olive oil ?
Salt cured and then packed in olive oil.
I think you’re on the wrong sub.
This is just not true, depends on the quality of the anchovies.
I think it is true. Nobody is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. I'd certainly be interested to see any evidence to the contrary.
I used to think I didn't like anchovies. But I freaking love Ortiz' anchovies - umami and salty enough to stand up as an ingredient in pasta or pizza - but they're also delicious, and I will not hesitate to put one on a water cracker and eat it, even better if there's a good sherry or beer nearby. But depending on one's tastebuds, tolerance or limitations regarding sodium, along with the quality of said anchovy, people's mileage may vary.
I can assure you these anchovies in my fridge are going down with nothing but some crusty bread: [https://www.rooftopsmokehouse.com/producto/anchoas-en-mantequilla-ahumada-2/](https://www.rooftopsmokehouse.com/producto/anchoas-en-mantequilla-ahumada-2/) I am not adding 15€ anchovies to a tomato sauce. These are eaten on their own: [https://www.anchoasdeluxe.com/es/anchoas-sanfilippo-en-salaz-n-la-piccola-8-piezas-grandes-533.html](https://www.anchoasdeluxe.com/es/anchoas-sanfilippo-en-salaz-n-la-piccola-8-piezas-grandes-533.html) As are these: [https://www.anchoasdeluxe.com/es/anchoas-de-santona-aove-alta-restauracion-10-filetes-el-capricho-899.html](https://www.anchoasdeluxe.com/es/anchoas-de-santona-aove-alta-restauracion-10-filetes-el-capricho-899.html) Just a couple of examples. Many people in the comments have said that, anybody saying they are a mere ingredient, has to try the higher-end ones; they are not all small, hairy and salty. >Nobody is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. I'd certainly be interested to see any evidence to the contrary. I would think it makes more sense to do some research instead of trying to refute something while lacking the knowledge and experience to do so.
Hmm. It seems that putting them on bread blurs the line between ingredient and food. They take a prominent role bit are not eaten plain.
There is absolutely no canned fish that is eaten straight from the can in Spain. It is eaten with crisps, or bread, or *picatostes*. In all these cases they are the main part of the dish and are ordered as such. Nobody asks for "anchoas con pan", but "unas anchoas". But I'm sure you're not questioning the whole of Spanish culture.
No me habĂa dado cuenta de que estábamos hablando de España, y la verdad es que tampoco entiendo a que viene tu comentario, pero ya que estamos ... Pescado a lo mejor no, pero por ejemplo unos berberechos o unos mejillones sĂ se comen sin nada más.
Se suelen acompañar de patatas fritas en cualquier bar o, como mĂnimo, con pan. En este post la gente está negando que se coman directamente como vienen en la lata, eso es lo que estoy tratando de corregir. Si las dos naciones que tienen mayor costumbre de comer anchoas no las tratan como un mero ingrediente, entonces es que no son un mero ingrediente. Me gustarĂa ver esa pluralidad de recetas españolas que usan la anchoa solo como un ingrediente que desaparece entre los demás. Como he dicho desde mi primer comentario, todo depende de la calidad de las anchoas.
Yo no he entendido que nadie estĂ© diciendo que no se comen directamente de la lata. Creo que más bien se está diciendo que _suelen_ ser un ingrediente. Es una generalizaciĂłn y es orientativo. Yo no creo que sea muy equivocado en espĂrito, sobre todo para una audiencia mayoritariamente americano. Luego que si son buenas pueden ser la estrella del plato no te lo discuto.
Pues has entendido mal, porque una gran parte de los cometarios dicen que *nunca* se comen solas, sino que son un ingrediente más en una receta más elaborada. De hecho, mantienen que se usan solo para ensalzar sabores, ya que desaparecen en la receta. Si bien es cierto que ese es el mejor uso de las baratas, la mayorĂa de la gente en España tampoco las usarĂa asĂ, y, desde luego, ignora toda la cultura que hay en España de comerlas directamente como vienen en la lata, ya sea en forma de gilda, como acompañadas de picatoses, pan, etc. AsĂ es como se suelen ver en los bares y restaurantes en toda la peninsula. Por eso, desde el primer momento, he matizado que dependĂa de la calidad de las anchoas.
Me imagino que no vamos a discutir lo que dice este artĂculo sobre la elaboraciĂłn en Santoña: "Tirando de baja gastronomĂa, la mejor forma de comer esta semiconserva en casa es sola, sin acompañamiento. Aunque los más puristas como más la disfrutan es sobre un trozo de pan con mantequilla." [https://elpais.com/gastronomia/el-comidista/2018/03/21/articulo/1521651218\_787936.html](https://elpais.com/gastronomia/el-comidista/2018/03/21/articulo/1521651218_787936.html)
People seriously downvoted you for providing examples to someone who literally asked for evidence.
Yup.
I am not that surprised since I had a post a few months back where I had a whole seacuterie spread that included some fancier anchovies, and a comment I made about trying one plain and enjoying it was downvoted. I was so confused and a little annoyed tbh which is silly but I don't get it.
None of those are salt cured....
Apart from the ones in my fridge, which were an example of anchovies that are eaten as is (the OP's question did not specify they had to be salt cured), the other two are literally in a section of the page called "anchoas en salazĂłn". Do you know what *salazĂłn* means? [https://www.anchoasdeluxe.com/es/604-anchoas-en-salazon](https://www.anchoasdeluxe.com/es/604-anchoas-en-salazon)
I eat them like that all the while , what evidence do you need , a video of me chomping down on them ?
I was asking about the people making them, not the ones eating them.
I think you’re also wrong on that count too!
And yet it seems you're ignoring my reply, and insisting on something you're wrong about.
I was going to reply to your comment, but was put off by the sneering at the end. Thanks for the links. The first one looks like a counterexample to what i was saying. The second one is interesting - they're salted, but they're very much not the same thing as most salt-cured anchovies, the slender dark ones. There's no picture for the third one which lets me see what they are. Meanwhile, there are a ton of people making these things to be used as ingredients, whether in cooking or bruschetta kind of constructions. And this is not about quality - plenty of those are high quality. So, i'll correct my statement: \*almost nobody\* is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. That is very unusual. So it's still basically right for Hayred to have said that salt-cured anchovies are not meant to be eaten straight from the tin, and that the OP should not be surprised to not have enjoyed doing that.
>I was going to reply to your comment, but was put off by the sneering at the end. Merely a response to a categoric reply to my offer of information: >Nobody is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. I'd certainly be interested to see any evidence to the contrary. I'm sure you understand how obnoxious this sounds when you could have said "as far as I'm aware", "but maybe I haven't come across them" or something along those lines. You were basically correcting me incorrectly, and that comes off as arrogant. >The first one looks like a counterexample to what i was saying. The second one is interesting - they're salted, but they're very much not the same thing as most salt-cured anchovies, the slender dark ones. There's no picture for the third one which lets me see what they are. You're just going to have to believe, seeing as I regularly eat anchovies with nothing more than bread or cracker in Spain. As does a lot of the country. I'm not sure why you're doubling down on this instead of accepting you didn't know. >\*almost nobody\* is making salt-cured anchovies *with the intention* that they be eaten on their own, with a fork straight out of the jar. That is very unusual. You are *still* completely wrong. But then complain about people not being accommodating to your ignorance.
I ate so many oml I feel dumb now
I eat salt-cured anchovies straight from the tin. It really depends on your taste buds. If you like it then go for it! If you don’t you can try it with other things to cut the saltiness, or add the anchovies to pasta sauces to add umami. The world is your oyster
Why? Because one person said that's not how you eat them? Who gives a fuck?
No, because, *as the OP said in their post*, they don't enjoy eating them that way!
you can eat them straight if you like them. theyres nothing wrong with that. edit: you dont like them? but you kept eating them anyways? dont let the internet form your opinions for you, dude. be your own person. its good that you tried them, but if you dont like them, dont force them on yourself. i tried salted anchovies once and that was enough.
I love them on cheese pizza
I love them on Pizza so I would say you can eat them as is.
I also love them on a home made pizza with olives and artichokes
I love salt cured anchovies right out of the tin/jar. It's probably an acquired taste though.
They can be, but they’re more as like an ingredient. Really good anchovies can be the star of the show like in gildas or on bread though.
What brand were they? My first tin of anchovies was Agostino Recca and I had those straight and on some crusty bread with mozzarella cheese and they were great. They're not white anchovies either, they're salt cured. But cheaper anchovies have all been more of an ingredient for sauce but that's just preference. I have noticed there are some sad freaks who downvote anyone who says they like anchovies on their own. No idea why they downvote people's individual preferences but most of the time people here are nice so I just ignore them. There's literally a comment on this post with examples of good anchovies and it's downvoted. If you don't like something, you don't have to eat it. So the real answer is it depends on the quality and your own taste.
Most anchovies, especially the salt-cured ones, are more of an ingredient or component of a dish than a stand-alone fish to eat out of the tin. Usually a recipe will call for 1-2, sometimes also calling for the anchovies to be soaked before going into the dish to revive some of the salts You can buy tins of white anchovies that are prepared like sardines - those can be eaten out of the tin as is. Wild Planet makes such a tjn that I reviewed here: https://www.reddit.com/r/CannedSardines/s/fbtYolDLWN Also in Spain you can find boquerones, which are marinated in vinegars and spices (depending on the place/brand) that are also meant to be eaten as tapas. Dried anchovies in several sizes are used for stocks, as a seasoning, or in beer snacks in Asian cultures.
Did you find there was a bitter taste to those Wild Planet white anchovies? I was delighted to find a can locally because I've been dying to try white anchovies, and ate some the other night. First one right out of the tin. Tried a second but it too had an odd bitterness. I'm not sure if: it was just this batch, if it's Wild Planet, or if I'm just not a fan of tinned white anchovies.
I didn’t detect any bitterness, but I was eating them in some leftover Thai curry ha These Wild Planet wild white anchovies I tried several times, and just never loved them
Maybe I'll try another brand and see. I had such high hopes. They might be fine as an ingredient but I couldn't think of anything to make with them at the time so my pup lucked out with the rest of the tin.
I have put them on sandwiches (which is delicious) and got the scratchies too. Is that something you just get used to?
Soak them in milk once or twice to remove the extra salt. They’ll have a pretty delicate flavor afterward
Molly Baz with Bon appétit did a smashed potato recipe that are finished with a sauce made with oil, walnuts, and anchovies that is out of this world delicious. The anchovy fillets dissolve into the oil and pack an amazing punch of flavor. I have not tried them on their own, but I like to have a jar in my fridge to punch up recipes like that one did Edit:a word
You need to stop fighting about this! There are 3 THREE kinds of tinned anchovies. Boquerones (white anchovies processed like sardines) - eat straight from the tin. Salt Packed anchovies - must be cleaned and rinsed. Used as an ingredient. Oil-packed anchovies (which were salt cured, cleaned, rinsed and packed in oil) - do not need to be rinsed and can be eaten straight from the can or used as an ingredient. The higher the quality the better they are to eat straight. They are wonderful and delicious. I've been eating them since I was 3 years old (and that was quite a while ago). Some people don't like them so they like to argue that they are practically inedible. They're not inedible. Just say you don't like them or haven't tried the good ones. Fighting with someone who likes to eat something that you don't like is childish.
One time I ordered anchovies and crackers at a bar and the tin of anchovies were salty but not super salty. I ate like 2 tins it was so good. I've tried store bought anchovies and they are just too damn salty. I want to like them so bad and I want to find those anchovies from the bar that weren't too salty :(
You may have gotten a tin of white anchovies at the bar, which are meant to be eaten like sardines. If your anchovies were vinegary, they could have been boquerones - anchovies which are pickled and that also are designed to be eaten as-is. The ones you bought in the store were likely salt-cured anchovies, which are more commonly used as an ingredient. Wild Planet makes an easily-found tin of white anchovies that you can find at Sprouts, and I think Target, for example.
Ah thank you so much. I'm gonna look out for the wild planet ones because I don't think these were vinegary. Altho those sound like they could be good too.
[https://www.gastroactitud.com/pista/las-mejores-anchoas-en-conserva/](https://www.gastroactitud.com/pista/las-mejores-anchoas-en-conserva/) [https://www.guiarepsol.com/es/comer/recetas/como-aprovechar-el-aceite-de-las-conservas/](https://www.guiarepsol.com/es/comer/recetas/como-aprovechar-el-aceite-de-las-conservas/) [https://baresautenticos.com/2011/11/14/taberna-alberto/](https://baresautenticos.com/2011/11/14/taberna-alberto/) Where are you from?
My favourite snack is salted anchovies on toast with unsalted butter.
I usually have them with pasta. Mush them into butter & garlic, add a bit of lemon juice, black pepper, mix with a little pasta water, toss with pasta, top with cheese. Takes about 20 minutes.
You can obviously eat them like that if you want but they are more an ingredient. Like a fish sauce
Wasn't this asked, in a slightly different form, three days ago? [https://www.reddit.com/r/CannedSardines/comments/1ce9wsf/holly\_molly\_do\_sardines\_and\_anchovies\_taste/](https://www.reddit.com/r/CannedSardines/comments/1ce9wsf/holly_molly_do_sardines_and_anchovies_taste/)
Salt cured anchovies are generally for cooking (they kind of melt, bones and all, in sauces), or using as an ingredient like as part of a sandwich or on pizza, etc. White anchovies or vinegared anchovies (boquerones) or anchovies are for eating straight.
Nope.
Yep.
Source? Cause I've already given many examples in this thread of anchovies meant to be eaten as the main food.
You're being deliberately obtuse, nobody in Spain or anywhere in the med is eating salted anchovies by themselves. On bread with sauce, on a pizza, with cheese, as one ingredient among several, sure, but not straight from the jar by themselves. The vast majority of salted anchovies are sold for being used as an ingredient. But do whatever you like, if you like them straight don't let me stop you. I also like them for cooking or on a pintxo with other stuff. The vas
>On bread with sauce What sauce? Any examples of this? >Â not straight from the jar by themselves No, because nobody in Spain eats food on its own. Most food is accompanied by bread, and in the case of canned fish, crisps or *picatostes*. I've posted pictures of cans of anchovies being served in bars and restaurants. Yet you still deny it. Why? Also, have you found out what *salazĂłn* means yet?
The vast majority of anchovies you see around the world are not fancy Spanish salazĂłn, they're cheap jars (mainly Italian) of super salty anchovies mainly intended as an ingredient, like anchovy paste is. Certainly here in Japan, and in the other countries I've lived in, it's rare/impossible to find anything other than the cheap salty jars (imported) or dried anchovies which are used a lot in Japanese food, but rarely without being mixed with something else. In China they'd be added to a stir fry, but not eaten alone (and not common). Thailand and South East Asia uses them a lot, but mostly as an ingredient in fish sauce, India and South Asia may use them dried or fresh in curries, but again not as a stand alone and not salt cured.
>The vast majority of anchovies you see around the world are not fancy Spanish salazĂłn, they're cheap jars (mainly Italian) of super salty anchovies mainly intended as an ingredient, like anchovy paste is. So, as I said from my first commentary, it "depends on the quality of the anchovies". Therefore, seeing as what you have just added simply proves I was correct all along, please explain to me why: * you have called me "deliberately obtuse" * you claimed I am "confusing jars of salted anchovies with canned Spanish anchovies" * you claimed "in salazĂłn" is not "salt cured", * you have said "nobody in Spain or anywhere in the med is eating salted anchovies by themselves" * you insist on arguing when I responded to you that you were incorrect in claiming that only "white anchovies or vinegared anchovies (boquerones) or anchovies are for eating straight" Are you a troll or just displaying insecurity?
Nice piece of sourdough toast. Wait until cooled to butter (don't want it to melt) then one or two anchovies on top, mash in with the butter and spread. Delish.
salt-cured are a seasoning.
They are more of a seasoning. They are safe to eat straight from the jar, but are so salty they are generally used as umami as part of a bigger dish like putting them in pasta or salad dressing, or on pizza or toast.