You’ve probably heard that seafood is healthy for us and should be part of our diet (although there are some concerns about elevated levels of Mercury in certain fish, like Tuna and Swordfish). The Monterey Bay Aquarium provides valuable information about seafood recommendations to promote sustainability. They offer a seafood watch program suggesting what seafood to buy and what seafood to avoid. Download the pocket guide or get it on your iPhone or Android via Apps.
One sustainable fish is the Anchovy. You probably love ’em or hate ’em! If you like them but haven’t tried Anchovies in recipes other than topping a Pizza or in a Caesar Salad, I highly recommend the House-cured anchovies at Zuni Cafe in San Francisco or create your own version at home, although the House-cured Anchovies are more mild than canned.
Try this simple appetizer with a few staple ingredients:
Good quality anchovies (note, a small bottle 0r can of anchovies will be more salty than Zuni’s house-cured so I would suggest rinsing then drizzling Extra Virgin Olive Oil over them and let them marinate about 10-15 minutes before eating. Save the oil to drizzle over the dish)
Celery, sliced thinly on a diagonal
Nicoise olives (Kalamata would be a suitable substitute if you can’t find Nicoise)
Parmesan cheese, thinly sliced
Coarsely ground black pepper, to taste
Lemon juice, to taste (optional)
Serve with sliced Acme Levain bread (or other Artisan Sourdough) and a glass of Champagne or Sancerre. It’s great for a light lunch too!
Food Outside The Box 
Wow Kim, this sounds really good. I do only eat them with my Ceasar but just might try this one. Great picture of you and the dish….good work.
Love,
Dene
Hi Dene, thank you! I think the key is to rinse the anchovies well and then use a good fruity olive oil to help get out some of the saltiness. I hope you’ll like it if you try it.