Don't knock it 'til ya try it.
I used to hate anchovies. I can remember as a kid, before I really appreciated them, my parents would get a pizza with half anchovies and half plain . The problem was that the pizza place would cook the hell out of the anchovies until they had an intense gross fishy flavor that permeated the whole pie.
It was all a matter of finding great anchovies and figuring out how to use them. The thing with anchovies, as with prosciutto, is that they go through an extensive curing process. This makes them beautiful—salty, of course,Even the average anchovy in the tin can is cured and requires no cooking. This is the simplest of all toppings. The key is to find a great anchovy. The best are generally from the Mediterranean and packed in salt. These fish need to be filleted and rinsed before eating. Normally the same company that offers the whole anchovy in salt also has the same fish filleted and in oil.. These are the ones that we use at the pizza shop. The individual fillets are the same quality and a thousand times easier to cook with than the whole fish.
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