Sustainable and Seasonal Delicacy: San Francisco Bay Anchovies

Freshly-caught San Francisco Bay anchovies are a fantastic choice for those who appreciate sustainable seafood. These small fish are integral to the marine ecosystem, serving as a crucial food source for various ocean predators and marine birds. Thanks to responsible fishing practices, such as purse seining, anchovy populations in the Bay Area remain healthy and abundant, ensuring a low environmental impact and making them a conscientious option for your plate.

Typically available from April through October, these anchovies boast a rich, oily texture that delivers robust flavor in numerous culinary applications. Whether grilled, baked, or pan-fried, their taste and versatility make them a beloved ingredient in many dishes.

Now, let's dive into a delicious recipe that showcases the fresh flavors of these anchovies, inspired by our customer Polly S.

Recipe for Pan-Fried Fresh Anchovies with Olive Tapenade Sauce

Ingredients:

• 1 lb fresh San Francisco Bay anchovies, heads removed and cleaned

• 1 cup all-purpose flour

• Salt and pepper to taste

• 3 tbsp olive oil

• 1/2 cup white wine

• 1/2 cup olive tapenade

• 2 tbsp butter

• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Anchovies:

   • Pat the anchovies dry with paper towels.

   • Season the flour with salt and pepper.

   • Dredge the anchovies in the seasoned flour, shaking off any excess.

2. Pan-Fry the Anchovies:

   • Heat the olive oil in a large skillet over medium-high heat.

   • Add the dredged anchovies to the skillet, cooking them in batches if necessary to avoid overcrowding the pan.

   • Fry the anchovies for 2-3 minutes on each side, or until golden brown and crispy.

   • Remove the anchovies from the skillet and set them aside on a paper towel-lined plate to drain any excess oil.

3. Make the Pan Sauce:

   • After removing the anchovies, deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan.

   • Add the olive tapenade to the skillet and stir to combine.

   • Reduce the heat to low and add the butter, stirring until it melts and the sauce is smooth.

4. Serve:

   • Arrange the fried anchovies on a serving platter.

   • Spoon the olive tapenade sauce over the top of the anchovies.

   • Garnish with fresh chopped parsley, if desired.

   • Serve immediately and enjoy!

Note:

Feel free to adjust the amount of olive tapenade and butter to your taste. This dish pairs wonderfully with a crisp white wine and a side of fresh, crusty bread to soak up the delicious sauce.

Inspiration Credit:

This recipe was inspired by a photo and description shared by our customer Polly S. Thank you, Polly, for showcasing the versatility and flavor of our fresh San Francisco Bay anchovies!