Anchovies are the Little Fish that Could

I dove into the history of anchovies and learned of the cool, salty waters they thrive in, the bounty of nutrients and health benefits in every fillet, and the timeless practice of fishing and salt curing. Anchovies are remarkably sustainable, have the lowest mercury count of any edible fish (being small helps), and have been preserved and cured for centuries. Anchovy's versatility in the kitchen is one of the reasons we love the fish. But there's so much more, and the tiny, glistening silver bullets pack a mighty big punch. If you share my love for anchovies, or just want to read about them, head on over to Serious Eats to read my latest article.