Peter Aitken wrote:
> "Neil" > wrote in message
> oups.com...
> > Do you have good anchovies, or those greasy things in 2.5-ounce
tins
> > imported from Morocco?
> >
> > Good ones--usually Italian--if they are packed in salt, can be
stored .
> > . . well . . . for months in the refrigerator.
> >
> > To enjoy: rinse the salt off, split the belly with a paring knife,
> > throw out the guts and pull the spine out, rinse again, and . . .
> > mmmmmmmmm
<snip>

I've never seen 'guts' in these things. Just the backbone which peels
out and a fin or two.

These things are notoriously hard to find. Most places give you "the
look" when you ask if they have them. A Froogle search netted out 2-3
suppliers, 1 of which had a salt and water mix, the other was the real
McCoy but they were sold out. Bigger cities with a larger ethnic
concentration would stand a beter chance. I bring them back on the
plane during visits to Chicago. Good thing they last forever. I like
the fried backbone idea.

Pierre