"Kent" > ha scritto nel messaggio
> "Giusi" > wrote in message

> Guisi, what do you do with that portion of the anchovy that isn't in the
> tin > that we're all used to daily? [head and skin]

I don't do anything with it, but you can, once they are thawed, behead them
and use a knife to press the innards out. Then you cook them.

>How do you salt it? How do you cook it if you want to put in in a Caesar
>salad?

You don't. You don't buy fresh anchovies if you want salted ones. That
would be like making your own ham from scratch because you wanted eggs
benedict.

These will never be that. They will, however, cook in a flash in batter and
deep oil and be a real taste treat that resembles the salty anchovy not at
all.