Comments on: Gavros: Greek Marinated Anchovies

By: hank

hank — Mon, 27 Jul 2009 14:18:05 +0000

I use kosher salt from Mortons. It is not finely ground like salt-shaker salt, nor is it as rough as rock sat — which is what we use to de-ice roads.

If you can only find ordinary table salt (the fine-grained variety), use less. Sea salt is your best best unless you can find kosher…

By: Jan

Jan — Mon, 27 Jul 2009 13:15:05 +0000

Hi We all love the gavros but usually eat them at taverners as I want to make them at home plse tell me do I use rock salt or ordinary table salt between the layers of fish – lots of garlic mmmm

By: Peter

Peter — Sat, 05 Apr 2008 00:31:52 +0000

Yours and Diane’s approach differs from mine but I’m sure the end result is similar. I can’t wait to make my own batch of Gavro Pasto this summer in Greece.

By: Garrett

Garrett — Fri, 07 Mar 2008 19:39:55 +0000

Yum! I heart anchovies! Need to get my hands on some fresh ones sometime.

By: hank

hank — Wed, 05 Mar 2008 15:13:16 +0000

That’s very Indian of you! I think legend has it that Squanto told the Pilgrims about this at Plymouth. I did it a few times with herring heads and guts back in Virginia. Seemed to work pretty well, if I remember.

By: Susan in Italy

Susan in Italy — Wed, 05 Mar 2008 14:38:56 +0000

Aah…gavros remind me of vacation in Greece. I didn’t know they were so easy. One side benefit is you can use the heads, tails and guts to serve as a sort of compost for tomato and corn plants. My husband gutted a kilo of sardines once (for whole batter-fried sardines)and we buried the guts a few inches below the roots of our tomato transplants. They grew really well.