![]() Sardines are the slightly larger, chubbier cousins to anchovies, measuring in at 6-12. Sardines are the more versatile choice of the two, their milder, rounded flavor lending itself well to just about everything. The result is “remarkably full flavor” that McGee describes as including “fruity, fatty, fried, cucumbery, floral, sweet, bu. Like anchovies, sardines are sold fresh or descaled, fileted, and preserved in olive oil, water, or even mustard sauce or hot sauce. Enzymes from different parts of the fish generate flavor components and, as the food science writer Harold McGee explains in On Food and Cooking (1984), the warm environment encourages the creation of aromatic molecules. ![]() The Science Behind Anchovies’ FlavorĪlthough the anchovy curing process is fairly straightforward, a lot happens inside those barrels and drums. Still others are pureed into a paste and sold in tubes. Others are filleted first and then packed in containers with oil. When the curing process is complete, some anchovies are then packed in containers with fresh salt. In general, shorter curing times are preferable because the fish doesn’t break down too much and stays pleasantly plump. A representative from Musco Foods, which imports anchovies for the Merro brand, explained that the size of the anchovies and the temperature of the curing room determine how long the fish need to cure. Anchovies are high in fat, so they can quickly oxidize and spoil if they’re not cleaned and cured shortly after they’re caught. The cured fish are then rinsed and dried to remove excess salt and water. The salt draws moisture from the fish, creating a brine the salt also helps break down the fish and preserve them. After weights are placed on top of the containers, the fish are cured for anywhere from three to 12 months. The fish are beheaded and gutted and then carefully layered in barrels or drums with lots of salt. The method for cleaning and curing them goes back centuries and is still done mostly by hand. Most anchovies are harvested from the Mediterranean Sea and the waters off the coasts of Argentina and Peru. Then, we compared the three top scorers in each category in puttanesca. We purchased 11 products in a variety of styles-including anchovies packed in oil, anchovies packed in salt, and anchovy paste-and sampled them plain and in Caesar dressing. Some commented that it had the texture of an overcooked fish, while others thought the flavor was 'almost funky' and 'overwhelming. Given the big role these little fish play in our recipes, we decided to give them a closer look. 7th Place: Crown Prince Jar (6/10) Nearly every taster noted a certain mealiness and funkiness to the Crown Prince anchovies (1.86/oz). We call for cured anchovies in many recipes, including pizza sauce, turkey meatballs, and whole roasted cauliflower. In addition to bumping up the salt level of a dish, they add complexity and unique, concentrated savoriness. Like soy sauce, miso, and other umami-rich ingredients, cured anchovies are powerful supporting players. And I’m not just talking about the salty-savory magic that happens when you scatter a few fillets over a pizza.
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