Agostino Recca Salted Whole Anchovies, 800g

First of all, let's get this straight - these are SALT-PACKED WHOLE ANCHOVIES - exactly as the name says, these are anchovies packed in salt. They are whole (except for the head and guts) - which means that they have bones and skin. They are packed in salt - if you try to eat them straight out of the plastic tub, it's going to be like sucking on a salt-shaker. A salt-shaker with bones.But, if you take the time to prepare them, they add tons and tons of flavor to what you may be cooking. What I like to do is take an anchovy out of the tub (the resealable plastic tub is far better than the metal can that they used to come in), scraping off and leaving in the tub as much salt as I can. Then, under cold running water, I strip the filets off by running my thumbnail down the spine from the neck opening to the tail. Rinse each filet, and they're ready to use. Some people/recipes will soak the filets in oil, water, milk to reduce the saltiness and fishiness even further, but I usually just use them as-is. Wonderful cooked into a pasta sauce (saute in olive oil until they fall apart), put on pizza, added to a caesar salad dressing, or even on cold thickly buttered toast. Yum!The only brand that I've been able to find locally after much searching is this Agostino Recca brand, and they've always been delicious. These from Amazon are no exception!

This is no longer a reliable product. The anchovies are packed in salt. The first can ordered many years ago was packed in solid crystalline salt. Delicious, and stable in salt in the refrigerator for years. The second can found the fish to be swimming in a brine solution, disintegrating and inedible. The third can, ordered in hope that this was a one-off problem, and in happy memory of the first can from years ago, arrived with fish swimming in a soupy salt solution. Not so bad as can two, but hardly edible. At $20 per can my interest in continuing to gamble is gone.

The flavor and versatility of these anchovies is incredible.For starters, these are not for eating right out of the can; they need a bit of a wash and soak to control the intense saltiness. Personally, if I'm going to be eating them alone or on tapas, I prefer to clean and debone them. Some people like the crunch of the little bones, so you should least give it a try to see if that's your thing.Here is how I prepare them:1) Open can and transfer all sardines out to a glass long-term storage container, lining container with salt & reusing as much salt from the can as possible.2) Take sardines out of container, put them in a little bowl, and gently run water over them for a minute or so. Then let them soak in water for 5-10 minutes.3) Dump the water and then add half-water/half-white-vinegar and let them sit for about 5 more minutes... although sometimes I do skip this step.-) This is the point where I will use them for things like salad dressing, or in other recipes where they get smashed up4) Get a small cutting board and carefully run knife up belly and down back and remove tail. Pull filet off one side, and scrape out entrails. Carefully remove backbone (I usually start from the tail as that starts a bit easier) and pull out any left-behind bones. This process takes me about 60 seconds per sardine.-) I love eating them here in tapas, but some think they are too salty so I generally do the next step5) Pack them in a nice olive-oil and let rest for a few days or longer (up to weeks or more, although mine never last that long)6) Serve up on crostini, with pickled peppers, with olives, with capers, or anything else you want.I uploaded a picture where you can see them in step 1, 4 and 5.

I really love anchovies already... but since I purchased this can, I find a way to add them to my savory cooking every day. I love umami - and cooking these into any sauce (even macaroni and cheese) kicks everything I make up a notch. I do pull the spine out, and melt them in the bottom of a pan before combining with other ingredients. These are a healthier size anchovy than the tiny ones you might be used to in small flat cans from the grocery store. Another reviewer prepared me for the small chore of removing them from their salt pack and recommended transferring them to a jar, after rinsing off. I accomplished this by dumping them carefully into a colander and immersing into a sink of cool water and leaving them to soak a few minutes, shaking, and then soaking again to loosen the salt. I didn't want to break them or "melt" them under warm, running water. Once in a jar, I topped off with olive oil, but you could use sunflower too. I store in the fridge. Worth the slight effort. Give these a try if you love umami, or love anchovies. Amazing!

I don't have that much experience with anchovies with the main comparison being the Roland ones in a tin.When I open it, I was met with this brown brine that looked nothing like the pink salt packed anchovies that some took pictures of here.Took one fish out and soaked in cold water for about 15 minutes and filleted it.Initially met with an incredible blast of meaty flavor that was addictive and excellent texture that totally beat the Roland anchovies. However it was followed by the smell of the tin can and a tinny after taste.The tinny taste wasn't that noticeable when I made cesar salad dressing.I would like to try them again but I worry about getting what seems to be another defective can.I think they would be awesome if pristine.

taste = extremely 'fishy' not in a good way - texture = dry and old, after soaking and soaking, many change of water..couldn't be revived in a eatable way ! I have eaten anchovies all my life, fresh and canned in olive oil, also canned in salt in the (italian) store - but this shipment is horrible waste of money because must put the while mess in the dump - couldn't return or give away ! value $ ZERO !

I finally found real salted sardines.