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.
- Bycatch Spotlight: One of the Biggest Issues Facing Sharks Today Posted Thu, August 14, 2014
- New Report Touts Economic Benefits of Seafood Traceability Posted Mon, August 18, 2014
- Ocean News: Nicaragua Dispatches Military to Protect Baby Turtles, New Zealand Bans Shark Finning, and More Posted Wed, August 20, 2014
- Dusky’s Big Adventure, Day 5: Dusky Asks for Help to Complete His Bucket List Posted Thu, August 14, 2014
- Photos: Leonardo DiCaprio, Other Celebs Fight for Our Oceans at Oceana’s SeaChange Party Posted Mon, August 18, 2014