Peter Aitken wrote:

> "Anthony" > wrote in message
> ...
>
>>"Stark Raven" > wrote in message
...
>>
>>>I thought they'd keep but after a couple of months, they're tasting a
>>>little whangey. Not bad just stronger, getting closer to the
>>>ultra-salty, oil-packed version. Why a couple of months? Well, I had
>>>to buy a 2 lb. can and we don't eat anchovies every day.
>>>
>>>I had heard salt-packed would keep indefinitely. But I'd also heard and
>>>once the can is opened, they begin losing their flavor.
>>>
>>>What's the scoop? And can you buy a smaller amount of salt-packed
>>>anchovies--something less than 2 lbs.?
>>>
>>
>>A while ago I bought some salt packed in little cans, 2 oz or so, but they
>>had to be boned so I went back to oil packed.
>>
>>
>
>
> I wonder who bones the oil-packed ones? What a job! By the way, my
> complements to you for using the correct "boned" and not the too common and
> ignorant "deboned."
>
>
Actually, Peter, the process of boning an anchovy or Baltic herring is
quite simple and fast. I watche the SBF do it quite often. Small does
not mean difficult. In fact, I had some fresh grilled sardines in
Collioure a couple of years ago, and boned them myself, even though it
was my first time. Quite simple.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener