We ate the anchovies fresh: cleaned, roughly chopped and mixed with ginger, green onion and shoyu. Like tartare in a way. Namerou this is called - a fisherman’s dish. The ginger and onion are served when the fish is strong and oily, like horse mackerel, sardines or anchovies. But these were uncommonly delicate and fine-tasting fish.
8. 10,000 Anchovies
8. 10,000 Anchovies
8. 10,000 Anchovies
We ate the anchovies fresh: cleaned, roughly chopped and mixed with ginger, green onion and shoyu. Like tartare in a way. Namerou this is called - a fisherman’s dish. The ginger and onion are served when the fish is strong and oily, like horse mackerel, sardines or anchovies. But these were uncommonly delicate and fine-tasting fish.