MAKING LIGURIAN ANCHOVIES AT HOME: FRESH ANCHOVY FISH, CAUGHT WITHIN 10 HOURS NECESSARY:

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DON'T ATTEMPT THIS WITH VIETNAMESE SILVERFISH THOUGH. IT'S TOO SMALL, AND HAS A BITTER, MUSKY TASTE TO IT. FRESH HERRING, OR FRESH SARDINES, HEADLESS, BONES REMOVED, PRE-STEAMED, WORK BETTER.