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 :)