If you’re intimidated by anchovies, you’re not alone. These crunchy, rich little fish can transform an average weeknight dinner into a four-star meal. Eating little fish is also good for the oceans, because they're low on the food chain and reproduce quickly. But what type of anchovies do you choose, and how exactly do you eat them?
Melissa Clark at the New York Times comes to the rescue with "How to Eat Anchovies", a quick-and-easy tutorial on these delectable little fish. She tells you what to look for when buying whole or cured anchovies, and shares her favorite way to eat them—on top of heavily-buttered toast.
If you’re not quite ready for whole anchovy filets, try Clark’s pan-seared chicken with anchovies and capers. Check out her recipe for steamed mussels, another sustainable seafood that’s good for you, and the oceans.
- Ocean Roundup: 20 Coral Species to Gain Federal Protection, Shell Files New Plan for Arctic Drilling, and More Posted Fri, August 29, 2014
- Ocean Roundup: Maine’s Scallop Fishery Could See Closures, Sydney Harbor Littered with Microplastics, and More Posted Tue, August 26, 2014
- Photos: Oceana in Belize Exposes Belizean Youth to the Wonder of the Sea Posted Wed, August 27, 2014
- Conservation Groups Plan Lawsuit to Protect Sperm Whales Posted Fri, August 29, 2014
- Chile Cancels September Crustacean Trawl to Protect Common Hake Posted Tue, August 26, 2014