"alzelt" > wrote in message
...
>
>
> 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.
> --

Oh, I know - I do it all the time. My "what a job" comment was in reference
to spending 8 hours a day at such a task.


--
Peter Aitken

Remove the crap from my email address before using.