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Storing salt packed anchovies


snowangel
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I love them, and always have them on hand. What I've done in the past is just open the can and dump the contents into a Tupperware-type container. Should I be doing something different?

ETA: Since a can often lasts me a year, should I be doing some "maintenance" on the Tupperware-type container in the meantime?

Susan Fahning aka "snowangel"
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I use a wide-mouthed glass jar so that the container isn't ruined for other future use, lay down a layer of kosher salt, put the anchovies into the jar (less any liquid), and keep 'em covered with as much salt as needed.

Chris Amirault

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Don't some Italian markets in you area sell salt packed anchovies by the pound? A salumeria here in town always has an open can behind the counter, so you can buy as few or as many as you like. Over a period of a year though, I know I am paying about ten times what you do.

These are the kind I usually buy:

http://www.pennmac.com/items/2628

But if you do buy the kilo tins, cover them with salt in an airtight container, and they should last nearly forever.

"There's nothing like a pork belly to steady the nerves."

Fergus Henderson

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For the first half of my life I despised anchovies, to me they were the salty brown spots on a bad pizza. Then I had the kind in a glass jar from Italy, the little fish stored vertically in oil. Night and day. So now I must know what these salt-packed anchovies are like - I see the Agostino can - are they better/worse/same?

Peter Gamble aka "Peter the eater"

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I think the best anchovies come whole, and you need to cut the backbones out before you use them. I still think the dried salted ones are the best, they are very subtle and make a great "secret ingredient". They also need to be soaked in water or milk for a while before you use them. I've never had anchovies packed in oil that I really liked, so I stick with the whole ones packed in salt and brine. There's a huge difference, at least in my limited experience. :)

"There's nothing like a pork belly to steady the nerves."

Fergus Henderson

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I've also just kept them in their can by keeping it well covered with plastic wrap and a rubber band - they lasted at least a year, but Chris's method of moving them to a jar certainly sounds perfect.

Whatever method is employed, as long as they remain covered by the sale, they should be fine.

Mitch Weinstein aka "weinoo"

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