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These Are the Best Anchovies, According to Best New Chef Daisy Ryan

Anchovies were the villain of every pizza-related joke in the ‘90s, but lately they've been more appreciated.These tiny fish pack a big flavor punch. Just ask Daisy Ryan, co-owner and chef of Bell’s in Los Alamos, California.She’s a big fan of anchovies, but of a particular kind: Cantabrian anchovies. .Unlike the typical anchovies in an American grocery aisle, Cantabrian anchovies are a rarer kind of delicacy.Normally, anchovies can have a tinny, metallic flavor. These don’t have that, thanks to the tinning methodology.They are hand-packed in a centuries-old tradition using brine and good olive oil.Once you get your hands on those beauties, start off by adding them to sauces and vinaigrettes.Or just layer them on a good piece of sourdough and enjoy.If you're already a fan of anchovies, Cantabrian anchovies are worth seeking out to experience them at their peak

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