My wife got the bright idea to process and keep anchovies as they were fresh and in plentiful supply at the supermarket. She sold me on the idea when she said that the liquid by-product of the process was fish sauce, or called Nouc Mam in Vietnamese. We usually buy the real stuff if we see it in specialty stores, but those are all in Tokyo or Chiba city, 2 hours from here. So she did the cutting and packing and I snapped pictures. We waited 30 days and I am very happy with the anchovies. The fish sauce is much milder than I like, but maybe it will get a little stronger.
So between making salted anchovies and growing our own jalapeño peppers we have some pizza toppings to go with our fresh basil.
Guess we'll have to do a mozzarella cheese project next!
