The huge price and flavor differerence makes no sense to me. How is one so much better and more expensive than another?
>>21632086Maybe I just have bad taste, but to me cheap anchovies are delicious and do exactly what I want them to do in sauces and dressings. The expensive ones just have a "cleaner" taste, less funky I guess? But I have never noticed a difference in the end product.
>>21632086Fish can be graded before canning, same as anything else.>>21632218Those expensive ones from the jar are for applications where the whole anchovy would be served. If you're just going to blend it up with a hand blender and a shitload of other strong flavors, of course, you don't really need anything fancy.
