Smoked and Processed Fish
Anchovies: These tiny salted fish
are an important seasoning in
Mediterranean cooking. They are
usually found filleted, salt-cured, and canned in oil.
Because most recipes call only for a few fillets, you will
often have leftover anchovies; cover the can tightly with
plastic wrap and use within one week. Anchovy paste
is a convenient product because there is no waste.
About 1⁄2 teaspoon of anchovy paste equals one fillet.
Caviar: Real caviar is the salted roe of sturgeon. You
may see lumpfish and salmon "caviar", but they are not
really caviar—they’re just fish eggs. Caviar is rare,
costly, and uniquely delicious. There are three
categories: beluga (large dark gray eggs), osetra
(medium eggs that range in color from yellow to
brown), and sevruga (smaller eggs that are light gray).
Salt Cod: Cod that has been salted and dried. Buy
thick white pieces; salt cod turns gray as it ages. Salt
cod is always soaked thoroughly and rinsed before
cooking to remove the salt.
Smoked Salmon: Nova is named after the true
Nova Scotia salmon, which is rarely seen in our
markets. It has been cured in brine and then smoked.
Lox is salmon that has been pickled in a spiced brine
but is not always smoked.
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