Could always do it the easy way and just have someone in South Africa
send you a jar.  Is what I do.  Mostly for Bitter Almond Marizpan which
is illigal in the US, so I have it sent in from Belguim.

joy

radei

  ----- Original Message -----
  From: lilinah@earthlink.net
  To: sca-cooks@ansteorra.org
  Subject: Re: [Sca-cooks] Anchovette
  Date: Wed, 6 Jul 2005 13:30:06 -0700

  >
  > Thanks. Sounds... interesting... As someone with a jones for
  > anchovies, i'll be looking for Anchovette in the exotic foods
  > markets.
  >
  > Sounds like something invented for canapes served at a cocktail
  > party. You know, sliced white bread with the crusts removed, cut
  > into tiny rounds with canape cutters, then topped with Anchovette
  > piped through a decorative tube, possibly stuck under the broiler
  > for a few minutes, and topped with something decorative in a
  > contrasting color... or is this just too late 1950s/early 1960s?
  >
  > I think all the more prosaic anchovy paste is imported into the US.
  > I have some right here on my desk... i sometimes squeeze into onto
  > my canned tuna for lunch... Anyway, ingredients in this Spanish
  > import are anchovies, salt, olive, oil, and acetic acid. I don't
  > even refrigerate it and it isn't green and it has been sitting here
  > for months. I know it also comes from France and Italy... although
  > i think the Spaniards and Moroccans are the major anchovy
  fishermen.
  > -- Urtatim (that's err-tah-TEEM)
  > the persona formerly known as Anahita
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