I like tinned fish in general and have a wide variety in my pantry, but I’ve not had Swedish tinned sprats–these are pickled? (They would be quite different from the sprats I see from Latvia (“Riga sprats”) which are smoked and packed in oil in tins or jars.) Can you get these in the US? I am sure I would like them, as I like pickled herring and rollmops and Riga sprats.
Coincidentally this paper confirms that Roman garum was in fact made from sardines.
Makes total sense- There is a shortribs dish I make where I add some diced up salty olives at the end- which adds salt/seasoning and gives a nice umami punch- seems like pretty much the same concept.
They seem to make the beef taste beefier. Not sure if that’s actually a word.
As always I’ll drop a rec for don bocarte. My absolute favorite
I posted a while back maybe in the pizza thread but can’t find it. Made a Chicago tavern style pizza and beforehand grilled pineapple to get a lot of the moisture out and add some char, put into a food processor with a liberal amount of anchovies, then spooned small bits of the mixture onto the pie before baking. I don’t get to make pizza often but will include that probably every time I do.
Love the stuff. Bar Txepetxa in San Sebastián specialises in the stuff. A must for me at least once every time I’m in the area.