Why are Anchovies SO MUCH Saltier Than Other Fish? | Food Unwrapped 

*Cue rimshot.

Happens to me all the time. I'm super salty

Bruh... 🤘😄

Give that woman a raise!

That got me too, love the Glaswegian accent hahaahaha

The polite way of saying just use google lmao

Yea but not the reason why they salt it for you smh

@@MichaelTheophilus906 Get out of here sicko

Amen to that brother...

@@MichaelTheophilus906 Next ur going to say put some pineapple on the pizza!!! Anchovy on pizza a must!!!

@@xtreme_survival7879 even better, anchovies and pineapple on pizza. very delicious

I like my anchovy herds with schools of olives.

@@royr1016 They are, but you have to restrict your diet of anchovies.

In Mindanao and Visayas area that salted and fermented fish are called Ginamos or Guinamos. The tiny shrims or frawns are called uyap. I am from Philippines now living in 🇰🇿 Kazakhstan, and I am now having my breakfasr of scrambled eggs with ginamos as side dish with lemon, onions and garlic. Perfect to my taste.

Tropical anchovies are more sweet than salty.

nah u lying

The salted and cured ones in a can are my favourite. As far as fresh goes, I prefer slightly larger sardines.

Cheers 👌🏻

Stale fishes

@Mr. Gamerplayer and vlogs you’re ew

And pineapple.

@@MichaelTheophilus906 I think it's because they said sardines go rancid in as little as a day. I have some experience in commercial fishing and they don't always bring their catch in same day, sometimes its brought in daily but it may sit in a hold for a couple days before getting brought in for processing (that way they can stay at sea fishing for multiple days without returning to port). They probably put them on ice or keep them alive in the hold, one of the two. Then the fish probably sit in a refrigerated processing facility for an indeterminate amount of time after that while being processed. If the fish can spoil in as little as a day they probably salt them ASAP so that way they dont spoil before getting canned. It could be that they COULD can them without salting them but they've probably been salting them like this for decades so people probably expect the fish to be salted, sort of like how we can make uncured bacon but everyone's gotten used to cured bacon so that's 99% of what you find in stores now. It could also be that with such small, soft, oil fish that the meat might get mushy from the heat treatment during canning. Salting or drying meat or vegetables shrinks them up and makes them hold together later when cooked, so salting them before canning might help them keep their natural shape and texture too.

Definitely something fishy going on

@@agnel47 I was making a fish pun.... obviously that went over your head

It's a TV show.

Still not sure why/how he was let into a processing plant in open toed sandals...

@@natewaters344 Easier to wash bare feet.

@@natewaters344 would just ruin the shoes and everything that hits the floor in this type of factory is waste.

white's obsession with sandals FTL

I'm in England too and I love the taste of canned anchovies, but when I first tried them last year, I couldn't believe how inhumanly salty they are. Like literally one anchovy piece needs one cup of water... I've never tried fresh ones tho

@@alexanderabrashev1366 Their delicious, mild and pleasant too. Most people who say they don't like anchovies would probably like the fresh ones. I don't like coriander though, even though the whole world seems to absolutely adore it. Coriander to me tastes like dish soap.

Here in Spain it's pretty common. We call the fish boquerón. In the north they make really good anchovies with them, in the south they pickle them and all around we eat them fried or baked. And I suspect almost all come from Morocco, as do the sardines.

Anchovies are called acciughe in Italian when they are salted. The same fish, without being salted are called alici. The fact that we don’t have a separate word for them is why some recipes in English of Italian favorites don’t work. I love anchovies- but alici are a great, cheap fish for all kinds of recipes and snacks too. Shame they can be so hard to find.

I would think that`s obvious, very short shelf life, needs to be from catch to belly in less than one day.

Was wondering if i was the only one who heard that. If it was 98% salt you could drive tanks across the ocean.

@@Redbird1504 I mean, I’ve heard of super-saturated solutions but 98% is just...

@@gamozzie 98% is basically solid ground lol

@@Redbird1504 but it’s “chemical-free” so I guess it’s safe!

The fact that no one else seems to have heard the person on the helpline say this is very strange.

Because the mackerel are cooked first.

carpii that's how the Romans preserved food and the same goes with other foods that the weree preserved with salt.

@@archiebald4717 Yup, good point :D

Cuz theres no need. Salt does the job for you. And its huge waste of labour.

They already come pre-washed :)

@@Haz1Art I was thinking about the red and grey brain and guts bits they threw in with it.

at 0:49 when the the processing line is" hard at work gutting" them, are the anchovies already cooked? Or are they still live? Or are they dead but raw and uncooked???

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Viking

@@AknoliGeTrippple0 🤣🤣🤣

Why? You think it''ll be cleaner? Even though its touched many surfaces?

@@Haz1Art ?

nah, i don't think so

We eat them in iberia so it checks

@@alejandroojeda1572 do you have this recipe till this day?

@@HSOON38 we have anchovy pate, but I think that's more modern. Either way I'm not Portuguese, so they may have it over there.

Bagna calda. Italian fondue with anchovies, garlic and cream. It's delicious.

Used to get anchovy essence back in the Fifties, that I used to like on toast. Seldom see it nowadays.

No

Garum or liquamen good stuff

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