Salt-packed anchovies?

"Stark Raven" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad just
stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months? Well, I
had to buy a 2 lb. can and we don't eat anchovies every day.

I had heard salt-packed would keep indefinitely. But I'd also heard and once the can is opened,
they begin losing their flavor.

What's the scoop? And can you buy a smaller amount of salt-packed anchovies--something less
than 2 lbs.?

A while ago I bought some salt packed in little cans, 2 oz or so, but they had to be boned so I went
back to oil packed.

"Anthony" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Stark Raven" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad
just stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months?
Well, I had to buy a 2 lb. can and we don't eat anchovies every day.

I had heard salt-packed would keep indefinitely. But I'd also heard and once the can is opened,
they begin losing their flavor.

What's the scoop? And can you buy a smaller amount of salt-packed anchovies--something less than
2 lbs.?

A while ago I bought some salt packed in little cans, 2 oz or so, but they had to be boned so I
went back to oil packed.

I wonder who bones the oil-packed ones? What a job! By the way, my complements to you for using the
correct "boned" and not the too common and ignorant "deboned."

--
Peter Aitken

Remove the [censored] from my email address before using.

"Peter Aitken" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I wonder who bones the oil-packed ones? What a job! By the way, my complements to you for using
the correct "boned" and not the too common

and

Quoted message said:

ignorant "deboned."

Quibble but disagree -- strictly on the basis of precision, the transitive verb "deboned" has but
one meaning, whereas the word "boned" has numerous of them, and only one of them means the removal
of bones in meats or fish. In this sense most contemporary dictionaries accord them equal definition
in opposite senses, such as we have with the infamous "flammable" and "inflammable."

Not that you in any way committed a boner, Peter...the OED does not recognize "debone."

pavane

"Peter Aitken" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I wonder who bones the oil-packed ones? What a job! By the way, my complements to you for using
the correct "boned" and not the too common

and

Quoted message said:

ignorant "deboned."

talking of which I have a bone to pick with you. At your recommendation I bought a knife sharpener
from some guy who crafts them in his garage in Seattle or somewhere; excellent results, but damn,
the effort involved!!
:-))

Peter Aitken said:

"Anthony" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

"Stark Raven" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad
just stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months?
Well, I had to buy a 2 lb. can and we don't eat anchovies every day.

I had heard salt-packed would keep indefinitely. But I'd also heard and once the can is opened,
they begin losing their flavor.

What's the scoop? And can you buy a smaller amount of salt-packed anchovies--something less than
2 lbs.?

A while ago I bought some salt packed in little cans, 2 oz or so, but they had to be boned so I
went back to oil packed.

I wonder who bones the oil-packed ones? What a job! By the way, my complements to you for using
the correct "boned" and not the too common and ignorant "deboned."

Actually, Peter, the process of boning an anchovy or Baltic herring is quite simple and fast. I
watche the SBF do it quite often. Small does not mean difficult. In fact, I had some fresh grilled
sardines in Collioure a couple of years ago, and boned them myself, even though it was my first
time. Quite simple.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

"pavane" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I wonder who bones the oil-packed ones? What a job! By the way, my complements to you for using
the correct "boned" and not the too common

and

Quoted message said:

ignorant "deboned."

Quibble but disagree -- strictly on the basis of precision, the transitive verb "deboned" has but
one meaning, whereas the word "boned" has numerous of them, and only one of them means the removal
of bones in meats or fish. In this sense most contemporary dictionaries accord them equal
definition in opposite senses, such as we have with the infamous "flammable" and "inflammable."

Not that you in any way committed a boner, Peter...the OED does not recognize "debone."

Nor does my spell-checker, apparently.

pavane

"Anthony" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I wonder who bones the oil-packed ones? What a job! By the way, my complements to you for using
the correct "boned" and not the too common

and

Quoted message said:

ignorant "deboned."

talking of which I have a bone to pick with you. At your recommendation I bought a knife sharpener
from some guy who crafts them in his garage in Seattle or somewhere; excellent results, but damn,
the effort involved!!
:-))

I am glad you are getting excellent results. I think that excellent results with effort are a lot
more satisfying than excellent results without ffort - do you agree?

--
Peter Aitken

Remove the [censored] from my email address before using.

pavane said:

Not that you in any way committed a boner, Peter...the OED does not recognize "debone."

Ah, but declam do.

nb

In article <[email hidden]>, Anthony

Quoted message said:

"Stark Raven" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad
just stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months?
Well, I had to buy a 2 lb. can and we don't eat anchovies every day.

I had heard salt-packed would keep indefinitely. But I'd also heard and once the can is opened,
they begin losing their flavor.

What's the scoop? And can you buy a smaller amount of salt-packed anchovies--something less than
2 lbs.?

A while ago I bought some salt packed in little cans, 2 oz or so, but they had to be boned so I
went back to oil packed.

Do you remember where you bought the 2 oz cans? Or a brand name?

Tks

"Stark Raven" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

A while ago I bought some salt packed in little cans, 2 oz or so, but

they

Quoted message said:

Quoted message said:

had to be boned so I went back to oil packed.

Do you remember where you bought the 2 oz cans? Or a brand name?

No, I'm sorry. It was a while ago in a specialty food store I go to very occasionally. I believe
they were Portugese. If I go there again I'll take a look and post the info. Have you tried to
google it?

"Peter Aitken" <[email hidden]> wrote in message news:OJy%b.35436$%

Quoted message said:

I am glad you are getting excellent results. I think that excellent

results

Quoted message said:

with effort are a lot more satisfying than excellent results without ffort - do you agree?

--

Dunno about that, after all I do buy lottery tickets each week. :-)

"alzelt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

"Anthony" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

"Stark Raven" <[email hidden]> wrote in message "]news:[email hidden]...

>I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad
>just stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months?
>Well, I had to buy a 2 lb. can and we don't eat anchovies every day.
>
>I had heard salt-packed would keep indefinitely. But I'd also heard and once the can is opened,
>they begin losing their flavor.
>
>What's the scoop? And can you buy a smaller amount of salt-packed anchovies--something less
>than 2 lbs.?
>

A while ago I bought some salt packed in little cans, 2 oz or so, but

they

Quoted message said:

Quoted message said:

Quoted message said:

had to be boned so I went back to oil packed.

I wonder who bones the oil-packed ones? What a job! By the way, my complements to you for using
the correct "boned" and not the too common

and

Quoted message said:

Quoted message said:

ignorant "deboned."

Actually, Peter, the process of boning an anchovy or Baltic herring is quite simple and fast. I
watche the SBF do it quite often. Small does not mean difficult. In fact, I had some fresh grilled
sardines in Collioure a couple of years ago, and boned them myself, even though it was my first
time. Quite simple.
--

Oh, I know - I do it all the time. My "what a job" comment was in reference to spending 8 hours a
day at such a task.

--
Peter Aitken

Remove the [censored] from my email address before using.

Stark Raven said:

I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad just
stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months? Well, I
had to buy a 2 lb. can and we don't eat anchovies every day.

Cans? Cans aren't intended to keep after being opened. The ones in a jar will keep for a little
while if kept in the fridge, so I get the tiny jars and have an occasional anchovie on whatever.

Quoted message said:

I had heard salt-packed would keep indefinitely. But I'd also heard and once the can is opened,
they begin losing their flavor.

Every so often I see dried salted cod or herring. Sardines are closely related to herring (by taste,
I have no idea about family and genus) so I suppose dried salted sardines are available somewhere
and they would keep after being opened. Sort of sardine jerky?

Quoted message said:

(Doug Freyburger)

Quoted message said:

Stark Raven said:

I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad
just stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months?
Well, I had to buy a 2 lb. can and we don't eat anchovies every day.

Cans? Cans aren't intended to keep after being opened.

Hmm, I've never seen salt packed anchovy packaged in metal, would eat right through in short order
unless those cans are of gold; large quantities in wooden kegs, small quantities in glass jars...
oil packed in tins.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

PENMART01 said:

Hmm, I've never seen salt packed anchovy packaged in metal, would eat right through in short order
unless those cans are of gold; large quantities in wooden kegs, small quantities in glass jars...
oil packed in tins.

Here's some:

<http://www.agferrari.com/index.php/item/department/Emilia-Romagna/item/3493.html>

And I don't think your "no salt in metal containers" theory holds up very well.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

PENMART01 said:

Quoted message said:

Here's some:

<agferrari.com3Open ↗

493.html>

That's a WOP website...

Yep. It also proves how full of [censored] you are 🙂

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Peter Aitken said:

"alzelt" <[email hidden]> wrote in message news:fZy%b.47621$aH3.1470881@bgtnsc04-
news.ops.worldnet.att.net...

Quoted message said:

Peter Aitken said:

"Anthony" <[email hidden]> wrote in message "]news:[email hidden]...

>"Stark Raven" <[email hidden]> wrote in message "]news:[email hidden]...
>
>
>>I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad
>>just stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months?
>>Well, I had to buy a 2 lb. can and we don't eat anchovies every day.
>>
>>I had heard salt-packed would keep indefinitely. But I'd also heard and once the can is opened,
>>they begin losing their flavor.
>>
>>What's the scoop? And can you buy a smaller amount of salt-packed anchovies--something less
>>than 2 lbs.?
>>
>
>A while ago I bought some salt packed in little cans, 2 oz or so, but

they

Quoted message said:

Quoted message said:

>had to be boned so I went back to oil packed.
>
>

I wonder who bones the oil-packed ones? What a job! By the way, my complements to you for using
the correct "boned" and not the too common

and

Quoted message said:

Quoted message said:

ignorant "deboned."

Actually, Peter, the process of boning an anchovy or Baltic herring is quite simple and fast. I
watche the SBF do it quite often. Small does not mean difficult. In fact, I had some fresh grilled
sardines in Collioure a couple of years ago, and boned them myself, even though it was my first
time. Quite simple.
--

Oh, I know - I do it all the time. My "what a job" comment was in reference to spending 8 hours a
day at such a task.

I have a feeling that the women doing this work have been doing so for many years. And I bet they
have some wonderful discussions going on without paying one bit of attention to their work.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

In article <[email hidden]>, PENMART01

Quoted message said:

Quoted message said:

(Doug Freyburger)

Quoted message said:

Stark Raven said:

I thought they'd keep but after a couple of months, they're tasting a little whangey. Not bad
just stronger, getting closer to the ultra-salty, oil-packed version. Why a couple of months?
Well, I had to buy a 2 lb. can and we don't eat anchovies every day.

Cans? Cans aren't intended to keep after being opened.

Hmm, I've never seen salt packed anchovy packaged in metal, would eat right through in short order
unless those cans are of gold; large quantities in wooden kegs, small quantities in glass jars...
oil packed in tins.

The cans/tins come with a heavy rubber/plastic covers for sealing purposes, but after three months
the rim is showing some corrosion. Hmmmmm. Maybe that's the whangey taste.

In article <[email hidden]>, Anthony

Quoted message said:

"Stark Raven" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Quoted message said:

A while ago I bought some salt packed in little cans, 2 oz or so, but

they

Quoted message said:

Quoted message said:

had to be boned so I went back to oil packed.

Do you remember where you bought the 2 oz cans? Or a brand name?

No, I'm sorry. It was a while ago in a specialty food store I go to very occasionally. I believe
they were Portugese. If I go there again I'll take a look and post the info. Have you tried to
google it?

Yeap. Briefly. The smallest size seems to be 600 gr which is around 1.3 lbs. They also come in 2.2,
4.4 and 11 lbs sizes. But so far nothing smaller than 1.3 lbs.