Think You Don’t Like Anchovies? Try This!

So besides salmon, what should we eat? Okay, so beyond salmon, I am a big fan of the anchovy. Yes, my wife hates them, I love them. Yeah, you know, it's like, you know, it's definitely a Mason-Dixon line in the kitchen. But so, you know, when you consider that the world's largest fishery, the Peruvian anchoveta, 99% of this huge fishery gets reduced and turned into salmon feed, right? And you consider that all that is actually perfectly good human food. Yeah, it's the best. How can you-- Low in mercury. Low in mercury. Full of omega-3 fats. Full of omega-3s. Yes, low in mercury. Because generally speaking, lower you are on the food chain, the lower your mercury. I like them. I do this sauce at home I call toucan sauce. It doesn't involve a bird, but it's two cans. One can of anchovies, one can of tomato sauce. I don't know about you, but I hate having open cans in the refrigerator. So what I do is I take the anchovy, and I generally prefer to have anchovies that are packed in olive oil. In a glass. Glass would be great. and right, because you don't want to have, although the BPA thing I think is, I think we're somewhat past that. I don't know. I mean, meaning we, we've taken it out of the cans or it's not a problem. More that we've taken it out of the cans. I don't know. I mean, I'm not up to speed on that. You may be more up to speed than me. Anyway, what I like to do is anchovy packed in olive oil. Drain the olive oil into your pot. Yeah. Mince up some garlic. Then take the anchovies out, mince up the anchovies. Once the garlic has just fried for a little bit, stir in the anchovies until they dissolve. They melt. And they just melt. And then you take your entire can of tomatoes and you put that in. Now, like, Marcella Hazan and all the Italian cooks will say, oh, two filets of anchovies. Nah. The whole freaking can. You know, it's a dollar fifty of Trader Joe's. And you've got this amazing sauce that my son, who doesn't like fish, will totally scarf down.