Peter Aitken wrote:
> "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.
>
>
I have a feeling that the women doing this work have been doing so for
many years. And I bet they have some wonderful discussions going on
without paying one bit of attention to their work.
--
Alan

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