Frozen anchovies? Are they safe?
Kent
borne infection. I have a package staring at me from the freezer from Ranch
99. It comes from somewhere in the Orient. It looks unsalted, though there
isn't anyway to know. They aren't oil packed, and they aren't dry salted? At
Ranch 99 they are very well priced. A 12 oz package of frozen anchovies only
costs a couple of bucks.
Kent
brooklyn1
There is no such fish as an "anchovy" just like there is no such fish
as a "sardine"... could be any small fish prepared in many ways,
including cured in oil, cured in salt, cured in salt and dried...
typically the larger ones are dried and need to be soaked in several
changes of water to remove the excess salt.
notbob
Give it a go.
I used to buy fresh frozen packs of ....what?.... grunion?
...anchovies? I forget. They were skinny whole fish, about 4-5
inches long. I'd jes let thaw, and toss 'em in a skillet full of
peanut oil. When almost finished frying, toss in a few dashes of soy
and lemon pepper and eat whole. Never suffered any ill effects.
OTOH, I once had a very severe reaction to something. I ate two
different meals within 18 hrs. One was two live dungeness crabs I got
from Ranch99 and boiled myself (40 mins at full rolling boil) and the
other a great dinner at a new Korean restaurant I'd never tried. All
I know is I became sick as a dog for a full week, with a severe full
body rash and my guts changing from a digestive tract to an aquaduct.
Never did figure out which was the culprit and never tried either
again to find out! ;)
nb
notbob
> Otherwise they're probably just like a smelt. How you cook
> them depends on how big they are.
That's it! Smelt! I used to eat those all the time. Jes stir fry
and eat. Never a problem.
nb
Manda Ruby
> away. Otherwise they're probably just like a smelt. How you cook
> them depends on how big they are.
>
You are brave.
>
> -sw
Kent
"Kent" <aka....@yahoo.com> wrote in message
news:i0847u$6gh$1...@news.eternal-september.org...
Enterprises" from a Vietnamese Corporation, "The Country Flavor
Corporation" in El Monte, CA. The origin of the anchovy is Vietnam. I think
the whole anchovy is there, skin and all. Obviously, I haven't opened the
package yet.
Kent
Mark Thorson
>
> OTOH, I once had a very severe reaction to something. I ate two
> different meals within 18 hrs. One was two live dungeness crabs I got
> from Ranch99 and boiled myself (40 mins at full rolling boil) and the
> other a great dinner at a new Korean restaurant I'd never tried. All
> I know is I became sick as a dog for a full week, with a severe full
> body rash and my guts changing from a digestive tract to an aquaduct.
> Never did figure out which was the culprit and never tried either
> again to find out! ;)
That happened to me once, though only for a day.
I had tried three new foods that day: frog legs,
that red Vietnamese chili sauce that comes in the
bottle with the rooster on it, and pine nuts
from China (much cheaper than what I was used to
paying).
Very sick, with a rash. I've never eaten frog
legs again, and I've had maybe about three
tablespoons of that chili sauce -- only at
restaurants -- in the last 15 years. I didn't
eat any pine nuts for a long time, and I always
check to make sure they're not from China.
For a long time, I suspected that an agent used
for chemical sterilization of the production
equipment for the chili sauce was not properly
flushed before being used to process the product
caused the problem. But logically, the frog legs
should be the number one suspect. And you sure
can't rule out Chinese pine nuts, for example
maybe they were treated with a fungicide.
Mark Thorson
And it probably came in a bag printed in blue
and yellow that came from Quebec. I miss those.
Manda Ruby
You cooked them w/o cleaning the guts? Ewwwwww
notbob
> And it probably came in a bag printed in blue
> and yellow that came from Quebec. I miss those.
These were fresh in a wrapped meat dept tray. Been decades since I've
seen those. Got me through a lot of almost-payday meals. ;)
nb
Mark Thorson
>
> On Sun, 27 Jun 2010 20:07:14 GMT, notbob wrote:
>
> > OTOH, I once had a very severe reaction to something. I ate two
> > different meals within 18 hrs. One was two live dungeness crabs I got
> > from Ranch99 and boiled myself (40 mins at full rolling boil) and the
> > other a great dinner at a new Korean restaurant I'd never tried.
>
> minutes. At 40 minutes, and pathogens were sure to be dead. It
> was the Korean food :-)
I noticed that too. Forty minutes? I steam them
for the same time you do, when I get crab, which
I haven't done in years. I fried up some frozen
Maryland-style crab cakes from Trader Joe's this
morning, and that reminded me why I don't eat
much crab. I think shrimp have a better flavor
than crab or lobster. The main advantages of crab
and lobster are texture and, in the case of lobster,
the size of the tail muscle.
Trader Joe's has recently started selling tiny
pink shrimp in cans from Oregon, $2.99 for a can
with a net drained weight of 4 oz. Expensive,
but for a canned product it's pretty good.
I wasn't aware that tiny shrimp were harvested
in Oregon. Many years ago, I used to buy tiny
frozen shrimp from Alaska, but apparently that
fishery has crashed.
An instant food that is pretty darn good is a
can of that shrimp, drained, and slathered in
Trader Joe's Greek-style Feta Cheese Dressing.
Just talking about it is making it hard to resist
putting those together right now.
Stu
wrote:
>notbob wrote:
>>
>> OTOH, I once had a very severe reaction to something. I ate two
>> different meals within 18 hrs. One was two live dungeness crabs I got
>> from Ranch99 and boiled myself (40 mins at full rolling boil) and the
>> other a great dinner at a new Korean restaurant I'd never tried. All
>> I know is I became sick as a dog for a full week, with a severe full
>> body rash and my guts changing from a digestive tract to an aquaduct.
>> Never did figure out which was the culprit and never tried either
>> again to find out! ;)
>
>That happened to me once, though only for a day.
>I had tried three new foods that day: frog legs,
>that red Vietnamese chili sauce that comes in the
>bottle with the rooster on it, and pine nuts
>from China (much cheaper than what I was used to
>paying).
Are you sure it wasn't the hot sauce? I've used the hot sauce for 15
yrs., and never had anything like you've described. I have never seen
the chili sauce in stores here, even in chinatown.
I'm betting it was the frog legs.
notbob
> minutes. At 40 minutes, and pathogens were sure to be dead. It
> was the Korean food :-)
I tended toward that conclusion also, but these were BIG crabs and
they'd been in those live tanks a Ranch99 that get cleaned.... how
often!? That's one reason I boiled them double time. I usually
bought my crab right off the boats over on the coast.
Boy, I really miss MY traditional New Years Eve meal of D-crab, SF
sourdough bread n' butter, and French champagne. Maybe this year, if Safeway
gets in some D-crab. I found a local bakery in Denver that makes the
most awesome SF-style sourdough. Don't know how they do it, but it's
amazingly authentic.
nb
A Moose In Love
The anchovy is salty and hairy. It's not just any small fish. Now
having said that,
I come to the conclusion that there is no such thing as cod either.
So, since
there is no such thing as cod fish, then it stands to reason that
there is no such
thing as as an anchovy which is a specific fish. So in other words, I
agree with
your post. Just don't fuck around and try and make me look like a
stupid fucking
jackass and I'll be your huckleberry. I used to eat anchovies until I
found out that
they were not a specific fish, but were a specific fish found off of
the coast of
Peru. And other western South American lands. So go and do drug
crime in
your favourite lands, and I'll forgive you; although the Drug
Enforcement Administration will not.
Anonymous
gloria.p
> I found a local bakery in Denver that makes the
> most awesome SF-style sourdough. Don't know how they do it, but it's
> amazingly authentic.
>
Where? I can't stand to pay overnight for Boudin Bakery delivery
and we love sourdough.
gloria p
close enough to Denver
pavane
pavane
It probably was not the hot sauce, it sounds like the standard for
Sriracha sauces, which is pretty harmless except for the heat:
http://www.huyfong.com/no_frames/sriracha.htm
Another vote for the frog legs, for sure.
pavane
pavane
"Sqwertz" <swe...@cluemail.compost> wrote in message news:1f0ddkg1...@sqwertz.com...
| On Sun, 27 Jun 2010 19:13:25 -0400, pavane wrote:
|
| > It probably was not the hot sauce, it sounds like the standard for
| > Sriracha sauces, which is pretty harmless except for the heat:
| > http://www.huyfong.com/no_frames/sriracha.htm
| > Another vote for the frog legs, for sure.
|
| keeling over in cramps or dying. It's kinda stupid for mark to
| think it was the sriracha over a toad that spends it's life in a
| nasty 'ol swamp eating bugs which carry all sorts of diseases.
|
| Hmm. Now I have craving for frogs legs.
One of the world's greatest conveyances for garlic sauce, along
with escargot and mussels and various small clams.
pavane
Cheryl
news:4C27BDC3...@sonic.net...
>
> I noticed that too. Forty minutes? I steam them
> for the same time you do, when I get crab, which
> I haven't done in years. I fried up some frozen
> Maryland-style crab cakes from Trader Joe's this
> morning, and that reminded me why I don't eat
> much crab. I think shrimp have a better flavor
> than crab or lobster. The main advantages of crab
> and lobster are texture and, in the case of lobster,
> the size of the tail muscle.
I'm not a fan of Maryland crab but I love snow crab legs. Very sweet
excellent BDM. :)
notbob
> Hmm. Now I have craving for frogs legs.
Ya know, now that I think on it a bit, chicken tastes like frog legs.
I can't say which came first, the chicken or the egg, but its
scientific fact the frog came before either the chicken or its egg.
nb
Giusi
"Kent" <aka....@yahoo.com> ha scritto nel messaggio
news:i0847u$6gh$1...@news.eternal-september.org...
> Have any tried frozen anchovies? Are they any kind of a worry regarding
> food borne infection. I have a package staring at me from the freezer from
> Ranch 99. It comes from somewhere in the Orient. It looks unsalted, though
> there isn't anyway to know. They aren't oil packed, and they aren't dry
> salted? At Ranch 99 they are very well priced. A 12 oz package of frozen
> anchovies only costs a couple of bucks.
Why would they not be fresh frozen untreated fish? I have not cooked frozen
anchovies, but fresh ones are incredibly delicious. They make up my
favorite part of seafood fritto misto, batter fried mixed fishes. They are
small so it takes no time to cook them, so since they're frozen, I'd stick
with battering and frying them. A tempura style thin batter is best-- no
egg.
Kent
"Giusi" <deco...@gmail.com> wrote in message
news:88qui8...@mid.individual.net...
that we're all used to daily? [head and skin] How do you salt it? How do you
cook it if you want to put in in a Caesar salad?
Kent
Giusi
> Guisi, what do you do with that portion of the anchovy that isn't in the
> tin > that we're all used to daily? [head and skin]
I don't do anything with it, but you can, once they are thawed, behead them
and use a knife to press the innards out. Then you cook them.
>How do you salt it? How do you cook it if you want to put in in a Caesar
>salad?
You don't. You don't buy fresh anchovies if you want salted ones. That
would be like making your own ham from scratch because you wanted eggs
benedict.
These will never be that. They will, however, cook in a flash in batter and
deep oil and be a real taste treat that resembles the salty anchovy not at
all.
Becca
> I'm not a fan of Maryland crab but I love snow crab legs. Very sweet
> excellent BDM. :)
Maryland crabs are too much work, or maybe I am just impatient.
Dungeoness crabs are wonderful, though.
Becca
Omelet
wrote:
I concur. As inexpensive as they are around here sometimes in season, I
avoid blue crabs. WAY too much work for a little bit of meat.
I'd rather purchase shrimps. ;-)
--
Peace! Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine
bolivar
"Andy" <a@b.c> wrote in message news:Xns9DA4EC7...@216.196.97.131...
>
<big snip>
>
> The egg came first.
>
> It was something like a frog and Mother Nature did her split-second
> creation thing and the next egg hatched a chicken.
>
> Why the chicken crossed the road still remains the biggest enigma! :D
>
> Andy
Wellll, now, Andy, if you lived in the South you wouldn't have this question
any longer. Our scientific analysis of observed phenonmena has led to the
unquestionable conclusion.
For generations, we have known that the chicken crossed the road to show the
possum that it *could* be done!!
There are however some Texas researchers who say it was to show the
armadillo the same thing.
Boli
George Shirley
Ladies, the Maryland crab is just the Atlantic blue crab, the same
critter we catch along the Gulf Coast. Probably the best crab you can
eat but a PITA to clean unless you've been doing it all your life. My
lovely wife grew up ten feet from salt water in Maryland and we courted
by taking her dad's boat out crabbing. <G>
Probably more crab and oysters come from Louisiana and Texas than they
catch in Maryland nowadays as the Chesapeake Bay is still terribly polluted.
Bob Terwilliger
> Probably more crab and oysters come from Louisiana and Texas than they
> catch in Maryland nowadays as the Chesapeake Bay is still terribly
> polluted.
Well, the Texas and Louisiana coasts have some pollution of their own these
days.
Bob