Found very shiny fresh anchovy in the
covered market in Biarritz, caught in the sea nearby, good enough to eat raw.
1. Use a scissor to cut just the spine
below the head from the back, then hold the head and pull out the whole set of
internal organs. Use a sharp knife to cut along the spine on both sides to get
2 filets.
2. Line up neatly on a flat dish, season
with more than normal seasoning amount of salt, keep in fridge for a few hours.
3. Mop away liquid, pour olive oil and
serve, the delicate gelatinous texture is unbeatable, the best way to enjoy anchovy in my mind.
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