33. Anchovies: Food Journalist Melissa Clark & Conservas Ortiz

Do you like anchovies? It's a question asked on each episode, and the genesis of this podcast. Those who don't like anchovies, likely haunted by cheap pizza dishes from youth, haven't had the right anchovy. Premium quality anchovies are tender and meaty with a smooth texture. Anchovies hold a hidden umami and depth of flavor. Food writer and cookbook author Melissa Clark, who pens the New York Times column "A Good Appetite," uses anchovies in many of her recipes for different purposes - from salad dressings and pasta sauces to meat garnishes and straight up. Conservas Ortiz produces some of the best anchovies and packed tuna from the Cantabrian Sea. Iker Fernandez explains the laborious process of packaging anchovies and the powerful health benefits from the omega-3 fatty acids, protein and vitamins. Follow @clarkbar @conservasortiz @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com