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.
- Photos: Oceana’s Dusky the Shark Visits Washington, D.C. to Raise Awareness for Dusky Sharks Posted Mon, November 17, 2014
- Ocean Roundup: Atlantic Bluefin Tuna Catch Quotas Raised, Kemp’s Ridley Turtles Stranding in High Numbers, and More Posted Wed, November 19, 2014
- Ocean Roundup: Seals Can Pick up Pings from Acoustic Tags on Fish, Climate Change Making Crabs “Sluggish,” and More Posted Fri, November 21, 2014
- Oceana’s New Report Highlights Uses, Benefits of Global Fishing Watch Technology Posted Mon, November 17, 2014
- Video: Humpback Whales Cause Quite the Surprise As They Hunt for Herring Posted Wed, November 19, 2014