Oil-Packed Anchovies vs. Salt-Packed
Cookbooks from high-end Bay Area chefs often encourage readers to use salt-packed anchovies over the standard oil-packed tin. But Brett Emerson, who shares his professional culinary experience on in praise of sardines, makes the case that oil-packed anchovies are better.
Provided you buy the right ones.
I love anchovies, and I’m curious to try the brand. Even if they were merely as good, it’d be hard to argue with precut fillets over salt-packed specimens, which you have to gut and rinse yourself.
