[Sca-cooks] anchovies

[Terry Decker]

Canned foods are cooked when the jars are heated in a hot water bath to kill 
bacteria.

There are at least 17 genera and 144 species that fall in the catagory 
anchovy.  You should be able to find them at a fish market or a grocer that 
handles fresh fish.  Smelt, sardines, pilchards and small herring might be 
used to replace anchovies in a recipe.

Bear

>
> Ah! I've seen some medieval recipes asking for fresh anchovies.  The only 
> way I've seen them around here has been in cans, usually packed in oil.  I 
> don't think these are cooked, but probably not close to what the medieval 
> recipe had in mind.
>
> So would other small, fresh (or frozen?) fish be a good substitute? what 
> about herring?, as Ana mentions?
>
> Thanks,
>  Stefan