This Indo-Pacific fish can grow to 3 inches but the photo specimen,
shown with a toothpick for scale, was 2-1/2 inches and weighed .075
ounce (that's over 200 to the pound). They are found in the Persian
Gulf, the Indian Ocean and the West-Central Pacific as far southeast
as Fiji and as far north as Taiwan.
More on Anchovies.
sf_anchobuz* 060902 - www.clovegarden.com
Buying: These anchovies are common here in Southern
California in markets serving Southeast Asian communities, particularly
Filipino. They may be on ice, or in trays in the freezer cases.
Cooking: Clearly you are not going to be filleting this
fish except under a microscope. This is a fish to fry crisp and eat "head
guts and feathers" - not an exact fit to the the delicate sensibilities
of the baby spinach set.
- Heat oil for deep fry - it doesn't have to be really deep for these
fish. I fry in an Indian Kadhai,
which has the best geometry for keeping oil in the pan, not on the
- Rinse the fish and drain thoroughly in a strainer.
- Mix salt to taste with rice flour or sweet potato flour. Dump fish
and flour into a paper bag and shake the bag until fish are evenly
- Pour the fish out into a strainer and shake the strainer over a plate
until as much flour as is going to fall off falls off.
- Fry fish in batches that don't crowd the pan. Use a durable oil
like Olive Pomace at about 375°F/190°C. Fry until crispy and
lightly colored (exact color will depend on the type of flour you use).
You can tell they're done when the amount of sizzling declines.
- Serve with a liquid dipping sauce and/or lemon wedges. Anchovies
are strong flavored fish, so a dip with fairly intense flavor is good,
with maybe a touch of sweetness to counter the slight bitterness of
©Andrew Grygus - firstname.lastname@example.org - Photos on this
page not otherwise credited are © cg1 -
Linking to and non-commercial use of this page permitted