anchovy

Bethany Jean Clement is a regular at Burning Beast, and to date, has written the most definitive piece in Seattle's The Stranger.
"The Beast is on!" John Foss said, stringing silver sardines on a wire over hot coals. He'd arrived for Burning Beast—the annual open-fire meat bacchanal held at Smoke Farm, an hour or so north of Seattle—at three o'clock that morning, driving straight from Ilwaco in order to get the fish from the ocean to people's
mouths in fewer than 24 hours. .........

AS many seafood experts and cooking mavens (like Mark Bittman) have observed and recommended, Americans need to eat less big fish and more little fish. We need to eat lower down on the food chain. Fish like Anchovies are sustainable, and delicious. Coastal Rover John Foss explains how you clean an anchovy, and the the delights of eating a whole one fried in batter.

How To Clean An Anchovy from Coastal Rovers on Vimeo.