The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Anchovies may very well be the single most divisive food item. Last night was my parents last evening in Hawaii, which we wanted to spend with a low-key dinner in, so we made a variety of pizzas from scratch. One, which I insisted on as I wore my "Eat Mor Seafood" apron, had to include anchovies because I simply love them.
But it was like suggesting that we put broken glass on the pizza. Everyone else vehemently protested. Even when I promised they'd only be on my pieces, there were fears that a stray anchovy would wreak havoc on the rest of the pizza. After much debate, I ended up negotiating about 1/3 of the olive, caper, and artichoke pizza. That was plenty for my dinner last night and a salty, nutty piece that I'm enjoying for lunch right now.
To make myself feel like less of an outcast for loving these little guys I found this article, which explains that during the Roman empire, a condiment made with anchovies cost as much as the finest perfumes. In fact, a modern day condiment that everyone loves - ketchup - began as a combination of anchovies and tomatoes. For those who care to get back to their roots by acquiring a taste for anchovies, the article suggests the following:
"If you're trying to condition yourself to appreciate this fine fish, don't eat them individually as you would on a pizza. The anchovies at pizza joints are usually the cheapest available; the hot oven also concentrates their saltiness. Find a good Caesar salad or puttanesca sauce recipe that calls for a few anchovies mixed into the dish. Or make an olive tapenade that you can smear on baguette slices. You can use the cheaper anchovies for these recipes. Once you get accustomed to the subtle fish taste, seek out the more expensive anchovies, often found in a jar, not a can, at specialty food stores or Italian or Spanish markets. You'll be surprised by the difference in flavor."
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
Jennifer,
That is such a funny apron. May I ask where you got it? Also, although I'm not an anchovey fan, the pizza looks delicious.
Sheila W.
Hi, Shelia! The apron was actually created just for NFI by a communication group we work with. I'm sorry it's not widely available, because I do love it. You might want to give anchovies on pizza a try -- you can put as little as one anchovy cut in to very small pieces on just a part of the pizza for starters. Huge flavor and nutrition!