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.
- Meet the Eerie Stargazer, Wolf-Fish, and Polka Dot Batfish: The Halloween Creature Feature Edition Posted Wed, October 29, 2014
- Ocean Roundup: Costa Rica Restricts Industrial Tuna Fishing, West Coast Sea Stars May Be Making a Comeback, and More Posted Fri, October 24, 2014
- Photos: These Sea Creatures Celebrate Halloween All Year with Their Spooky Names Posted Mon, October 27, 2014
- Karmenu Vella Becomes New European Commissioner for Environment, Maritime Affairs and Fisheries Posted Wed, October 29, 2014
- Photos: Three Days Swimming around the Hawaiian Na Pali Coast Posted Fri, October 24, 2014