Silence.
And then…. “YUM!” I actually liked them. Really liked them. They tasted delicious and salty, even though there was no salt added. Bracken wanted one. Jeff tried one. We all liked them a lot. Jeff and I just kept looking at each other with huge smiles on our faces, like we had struck gold. We certainly felt like it. Bracken asked for more and more and more the entire ride home. And he wasn’t alone, Jeff and I just couldn’t stop eating them. I felt like there was something essential in them that my body needed and my body kept saying “more!”
A healthy, nutritious, affordable snack? A good dose of calcium, and seafood, and more all in one?
I was feeling mighty thankful that I followed my hunch about them, that’s for sure.
(Oh yes, and the other part of the story. I tried the canned anchovies. My reaction? Ick. Bleck. Yuck. I thought they were disgusting. I’m so glad I didn’t try those first so I wasn’t turned off anchovies forever.)I looked the dried anchovies up online, for those to purchase who don’t have an Asian store nearby. I found the company, called Jayone, but didn’t see the same kind we get and they only sell them through distributors, not directly from their website. Some anchovies are cooked first and then dried. I wonder exactly how these are processed?
Kimi, at The Nourishing Gourmet, has a good article about seafood choices and mentions that smaller fish have less concern of mercury contamination. I like to check the Monterrey Bay Aquarium Seafood Watch, so we can make environmentally responsible seafood choices. I didn’t find anchovies on there, so I looked up sardines because they are similar. It said to avoid Atlantic Sardines because of over-fishing, but that Pacific Sardine populations appear to be abundant and healthy, and are a “best choice” for seafood. The dried anchovies we got are from Korea, and I am guessing the recommendations are similar to sardines, so I’m glad about that, knowing it’s a good choice.
In Jenny’s post: Ten Nutritional Powerhouse that Won’t Break The Bank, on Nourished Kitchen, she writes:
Both sardines and anchovies are inexpensive whole foods. While their strong flavor may take some getting used to, it’s important to note that many wholesome, healthy foods are strongly flavored. Those are the nutrients you’re tasting! Sardines and anchovies are rich in omega-3 fatty acids and good sources of nutrients like selenium which is good for hair, skin and nails as well as calcium, niacin, phosphorus, magnesium, vitamin K and vitamin E. Sardines and anchovies, like most ocean-going fish, are strongly anti-inflammatory.
Copyright 2013, Nourished Kitchen, LLC. All rights reserved. No part of this content may be republished without express, written consent.
Both sardines and anchovies are inexpensive whole foods. While their strong flavor may take some getting used to, it’s important to note that many wholesome, healthy foods are strongly flavored. Those are the nutrients you’re tasting! Sardines and anchovies are rich in omega-3 fatty acids and good sources of nutrients like selenium which is good for hair, skin and nails as well as calcium, niacin, phosphorus, magnesium, vitamin K and vitamin E. Sardines and anchovies, like most ocean-going fish, are strongly anti-inflammatory.
Copyright 2013, Nourished Kitchen, LLC. All rights reserved. No part of this content may be republished without express, written consent.
Both sardines and anchovies are inexpensive whole foods. While their strong flavor may take some getting used to, it’s important to note that many wholesome, healthy foods are strongly flavored. Those are the nutrients you’re tasting! Sardines and anchovies are rich in omega-3 fatty acids and good sources of nutrients like selenium which is good for hair, skin and nails as well as calcium, niacin, phosphorus, magnesium, vitamin K and vitamin E. Sardines and anchovies, like most ocean-going fish, are strongly anti-inflammatory.
Copyright 2013, Nourished Kitchen, LLC. All rights reserved. No part of this content may be republished without express, written consent.
IH says
What happened to the link to the bone broth, was looking forward to reading that!
June says
Some tips for if you plan on going back to snacking on dried anchovies…
(1) Depending on the size of the anchovies, Koreans usually gut them. Basically, you take all the poop out first because that is supposed to be bitter.
(2) A quick way to cook them and make them crunchier is to nuke them in the microwave. You nuke as much as you are going to eat in one sitting. I usually cover with a napkin and nuke for perhaps 30 seconds or so, depending on how large of a batch.
(3) If you’re feeling adventurous, pick up some gochujang and dip the nuked anchovies into the gochugang for some extra flavor.
Raphaela says
Thank you for the great advice! I love eating dried anchovies straight out of the bag, but I was worried about them not being clean and potential parasites. Microwaving them sounds like a great idea!
Roberta says
I used to use these for stock, but since the radiation leak in Japan I am too wary to eat Japanese or Korean products because of the potential radiation levels.
Some say (you know how everyone generally repeats what someone else says on there blog on the internet as though they are saying a ‘truth’)that the way the currents flow from Japan, it is okay to eat korean sea food/ sea veggies….but I have read in more environmentally conscious info on the internet (you can google this..although it takes a bit of research to get beyond the usual repeat of not true info) that ocean currents are actually not that predictable or stable.
We have had to give up nori/arame and hiziki which we love. We now use Maine coast sea veggies from a very small ‘mom & pop” business called Ironbound Island seaweed.
I also feel a conflict between potentially more radiation in fish from the pacific coast even though it may be more ocean sustainable to do so..and even though their may be less mercury in some Pacific fish. than in the same variety of Atlantic fish.
It know is difficult making choices in a toxic world…but I though your family and readers may want to take the radiation issue into consideration.
tarynkae says
Those are all very good points Roberta. Not long after writing that post, our family stopped eating them for the same reason. (And now I realize I should write a little update on the bottom of that post.) We also stopped eating seaweed from the store and started only buying seaweed that had been tested for all those contaminants. It is tricky in this toxic world, I agree and appreciate you taking the time to leave such a thoughtful comment.
Grant says
Great post. I am the same, as I am looking for a cheap solution to wild pacific salmon which has great omega 3, and essential oil.
I was just eyeing some Japanese anchovies for a 250 gram bag for $7.00 Canadian. There is 30 grams of protein in a 10 gram serving. That is a lot of protein. Also, I am looking for a good source of calcium.
I only tried dried smelt in Newfoundland which I baked in the oven. It was ok, but never tried it again. I am expecting good things from the Korean and Japanese anchovies. I like canned anchovies so I guess, I should like the dried ones. That you for posting these comments which help be decide on buying those dried anchovies.
Nastaran Habibi says
do you mean 3 grams of protein per 10 grams of anchovies?
Alex says
Wonderful to read your post. In Asia, dried anchovies are caught from the ocean and dried under the sun. Therefore, they are dirty and you do not want to be consuming all the filth that has settled on the dried fish without washing them! Therefore, please note that dried anchovies should be rinsed (not too long or else they will lose their saltiness) and cooked (you can bake them dry in the oven with no added oil). In Asia, we usually fry them (in unhealthy oils), which is not what you want to be doing, so I have discovered that baking them without any oil produces an excellent result too.
tarynkae says
Thanks for the tip! Yes, after I wrote this post I learned there can be a danger of parasites from consuming raw fish, so I was wondering how I could prepare them differently. Thanks for sharing your method.
Hazel says
You’re likely to catch more bacteria in the air while talking, shopping or using your cell phone. And you’re worried about eating dried fish? When you properly cook them, trust me, their cleaner than your cell phone.