Serious Eats: Talk

Anchovies - I need help identifying

I saw sardines at the italian butcher this weekend, they looked really "dried out" with white "flecks" in the can... is this a different preservation method? Have I been purchasing them wrong all this time?

Anyone know what I'm talking about?

I've only ever purchased them for my caesar dressings them "glossy-like" without skin and I'd be curious of the differences/reasonings...

Thanks in advance :)

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