These little fishies are so much more than bait! I love 'em in salad dressing - what would a Caesar Salad be without anchovies? Worcestershire sauce, remoulade, compound butters - all enhanced by the tiny anchovy. At least, in my opinion.
The strong taste is due to the curing process. In Roman times, raw anchovies were considered to be an aphrodisiac.
Do you love it as I do, or not?
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