Anchovies

[grisell]

??? I can understand the concern for processed pet food, but what could be wrong with frozen whole fish? Anyway, there are 140 species of anchovies, and AFAIK it's only the European anchovy, Engraulis encrasicolus, that is used for sardels. It's doubtful whether it's the same species. On the other hand, people in South East Asia who make fish sauce are probably not so choosy about what they put into it.

I can't see anything wrong as long as the fish is frozen fresh.

[wheels]

Given that it's being sold as pet food that's a very big IF.

[grisell]

Ok, fair enough. Let's agree to disagree.

[saucisson]

So long as it's clear you are eating pet food

In the UK there is a clear product niche " not fit for human consumption"

This covers a lot of pet food

[grisell]

Ok! Whatever. Never mind. Mine were for humans anyway!

[wheels]

I'm sure that knowing that will give comfort to Darius.

[crustyo44]

Here in Australia they are available by the truckload from bait supply stores.
I have used them extensively to catch anything from Flathead to snapper etc etc.
They are sold frozen in 5 kg blocks, most fishermen like me bought a carton of them of 25 kg.
All of these are caught of Western Australia and mostly snap frozen onboard.
Some Italian fishermen in the West also sell them to the wholesalers filleted, butterflied and crumbed.
They taste great and a catch heaps of big fish too.
Best Regards,
Jan. Brisbane.

[grisell]

This is how they look today. They are okay to eat now, but will get better in a few months.



I also tried marinating some of them (after salting!) in 50/50 olive and sunflower oil. Delicious!

[mitchamus]

Here in Australia they are available by the truckload from bait supply stores.
I have used them extensively to catch anything from Flathead to snapper etc etc.
They are sold frozen in 5 kg blocks, most fishermen like me bought a carton of them of 25 kg.

i think you're thinking of pilchards/sardines?

they're not the same things as anchovies...

[Massimo Maddaloni]

Do you guys think that I could speed-up the process by using a Lactic acid bacteria starter? If so, which one would be the best?
Thank you for your ideas. Regards
Massimo

[grisell]

???

Did you post this in the right section, Massimo?

[Massimo Maddaloni]

Andre',
I believe I did, in that anchovies are high-salt fermented fish. So I figured out that, by adding a lactic acid bacteria starter, one could speed-up the whole process from months to weeks. I was thinking about a starter used to preserve cucumbers and other veggies rather than starters used for meat. Now, let me make it perfectly clear that I am aiming at something like anchovies and NOT ludafisk
Massimo

[grisell]

Okay, I understand now.

Yes, that might be a good idea. These will also ferment, but as you say, it takes quite a while.