Come-on Dan those are all good eats right there.
Chris
That's true, except the herring, I just can't do pickled herring for some reason.
Seasoned flour then deep fried anchovies are killer. Sardines, we butterfly them, brush them with evoo, lemon, parsley, garlic, and S&P then grill them over charcoal......they are great. One of my best friends is a commercial fisherman, and he used to run the bait receiver/ basically big nets on the dock that keep anchovies and sardines alive for the fishing fleet. He always said he would never eat the bait. So one day I brought everything I needed to fry the chove's and grill the sardine's, now he does it for others that say the same thing. LOL!!! We used to have fried chove's on New Year's Eve every yr when I was a kid....Gramp's would cover the dining room table with foil covered plywood, and there would be little mountains of fried chove's, sanddab's and calamari spread across the half of it, the other half would be covered with polenta, spot prawns, steamed clams, and cracked dungeness crab, and Noni's sugo/sauce. Back then, most of my family were commercial fisherman, so we "mangiato dal mare" /ate from the sea.
Man, we ate good back then, nothing was store bought premade garbage.
SmokinEdge
but I have one more question. How would I make this as tough, dense as possible. Grind smaller maybe?
