How the Best Anchovies Make It to San Francisco Restaurants - Vendors
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- Опубликовано: 16 авг 2022
- In San Francisco, Kenny Belov is the owner of TwoXSea and is working on building the city’s anchovy market. Through his process, restaurants are able to get fresh anchovies two hours after they’re caught and on the menu that day.
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Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Michael Buell
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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I love this episode. The vendor is so earnest and the chef is so unpretentious and just real about his food and his process and his passion is genuine. Love it all.
Wow. Simply amazing. April 2024. Next stop. Anchovy Bar, San Fran. Cal.
Makes my mouth water. I wish I lived closer to this area so I could enjoy these meals.
the chef is the most annoying and pretentious person ever. Not sure where you are getting that
Anchovies were the most popular fish dish of my childhood in Greece (‘80s). My mother used to just gut them, leaving the head on. Then put through flour and fry them. Serve and squeeze lemon juice on them. You could eat them whole, head and spine.
Sounds good.
my french mom does this too, its my favourite dish!
That sounds so good,I will have to try that.thank you
Love them. We eat them in Vietnam, deep fried dip in a fish, lime garlic vinegarette and we also make soup stock with them.
sounds good to me 👌
And fish sauce
Kim you can catch them off the Santa Cruz warf
Americans tend to not like that fishy smell/flavor. ive only known very few US born people that likes that fishy flavor... kind of like fish sauce or fermented shrimp paste.
@@BLaCkKsHeEp It depends on exposure, up-bringing and palate preferences. This applies to all foods-some love it while some hate it. What matters is that I love it:)
A part of me is profoundly disappointed that Anchovy Fishermen don't use really tiny Anchovy Fishing Rods.
😂😂😂😂
Part of me is sad you had this much time to be witty and this is all you could come up with
@@rolandkennedy80 You're just mad that you don't have tiny finishing rods either lol
@@TheApprentice225 at least you're getting more witty
@@rolandkennedy80 lol wittier than someone who's just scrolling through comments looking to try to start fights with someone.
This is just an unbelievable level of dedication to a product and a dish. The man is a god of food. I can’t begin to tell you how amazing it is to see someone that can do this👍
I like how even the spines are used. Nothing goes to waste. Awesome
It’s so beautiful to see people so excited and passionate about what they do
I looked at their dinner menu and the prices are actually really reasonable for the work that goes on behind the scenes
Where is this ristorante at i need addres
Just checked that out and your not wrong it's reapply not that highly priced..
too much love had been applied to it from ocean to table.. i bet his resto is a michillin :)
@@miguelvillegas6015San Francisco
Name of restaurant
I love this man’s passion about anchovies! He is so methodical about preservation and preparation of the beauty of the simple anchovy!
This is the reason why you couldn't discuss the price on the menu. The respect of the fish from the fisherman to the cooks and the amount of work that means is something to acknowledge and celebrate. God bless the food that feed us and the hands that brings it to the table!
^^least pretentious Eater subscriber
I looked at their dinner menu and the prices are actually really reasonable for the work that goes on behind the scenes
@@Fuhrious how much were those appetizers? 15-$20?
@@ballistic350
Lime-Pickled Anchovies $22 raw lemongrass-toasted coconut sambal & fresno chiles
Anchovies ‘in Purgatory’ $19 yuzu kosho garlic butter & sansho pepper
IMPORTED (YEAR ROUND)
1/2 dozen Anchoas Don Bocarte $21 Santoña, Spain
tomato vinaigrette, whipped butter & toast
‘Cazuela de Anxoves’ w/ Fried Onions & Quail Eggs $22 Callol i Serrats, L’Escala, Spain
idiazabal cheese, espelette & caramelized onion
Caesar ‘Deviled’ Egg $9 Delfino Filetti di Alici
parmesan & egg bottarga
@@Fuhrious worth it id pay for it...its the quality not the amount
Chef is Stuart Brioza at The Anchovy Bar, SF, CA
Love how passionate he is talking about his creation
I agree, the passion shines through a great deal.
Wonderful content, Eater! Love the way you highlighted and celebrated the importance of each role with such care and respect: the fish, fisher, vendor and chef!
the quality of the ingredient and the preparation is incredible
the fact that he dehydrated the brine and used it as a seasoning salt is mastery level,
You can find them on menus all over southern Italy as appetizers. Fresh anchovies (Alici) marinated in citrus (lime, lemon, or orange) like presented here. Wonderful job by the professionals in this video.
I've never had them fresh like this, would love to try.
As a fisherman I didn’t know j&p served to restaurants! So cool how everything comes full circle
Hey its not full circle till it reaches the sewage department.
They sell to whoever shows up to the dock with cash. I've been eating the bait they sell me for 20 years. lol
As a San Franciscan this is really cool to see what quality foods are used in this restaurant
Quality = for rich people only. How many of san Francisco's Street people will ever know what the f a fresh anchovy is? If only this chef had respect for the homeless. If he did He would be using them as ingredients for his expensive rich-people dishes.
I agree
Seeing an artist at work using such care and an involved process to make these anchovies into something so delicious is very inspirational!
That Anchovies chip seasoning seems like it would be absolutely amazing on a cheese pizza.
Always happy to see the dedication to their craft. Side note: The Anchovy Protocol would make a rad title for a movie.
The care that you guys take to make sure the anchovies look and i’m sure taste amazing is commendable. If only more people cared as much about quality of their products then we could have a more high quality life.
"The whole process is about honoring the integrity of the fish"! 7:56. I would definitely fly to dine at this chef's restaurant. Why? Anyone who is willing to have enough of an interest as to where the fish comes from and how they process it within such tight tolerances to achieve maximum freshness really goes above and beyond the norm. Hats off to the chef! 👍👍
Wow, they look amazing! I’ve never experienced fresh anchovies. They look delicious.
Hell yeah!! Beautifully done, chef, and fisher! This!!
I went there a few weeks ago not knowing anything about it. I couldn't believe how fresh and delicious it was. I had the dish he said was the best in the world (on bread) and he was right, it was sooo fresh and zesty and crisp and good~!!!
what restaurant is this??????
You spent to dollar for a meal where you could have nought about 500 of the fish yourself.
You would buy a used hobos rubber if that was the cool thing to do.
This is just basic what everyone who fishes dies from 7 year olds on up.
You’re like. Well toast a lemon and cilantro. And a tomato
Too funny
@@oldironsides4107 You'll love this, I probably spent $50 or MORE on the meal too!!!
@@oldironsides4107 You'll love this, I probably spent $50 or MORE on the meal too, and I don't regret a thing!!
The Anchovy Bar
What these people combined, as a team have achieved is just magnificent. Being a lover of all things fish food, when I clicked on to watch this video I thought "Oh great, another fish story " by the end I was salivating. To Kenny and your supplier, I say job well done and I haven't even tasted the fish but have no doubts what so ever the flavors demand to be amazing! Only one flaw in the mix, location, guess you can't have it all!
over and above the appreciation i have for all these men and ladies who include honor and integrity to a small, scaly lifeform, it made me hungry!
Good anchovies are among the most delicious foods in the world, imo. My favorite use for them is in a recipe by Jacques Pepin, who has a video showing how to make what he calls "Gloria's Sandwich" (named after his wife) here on RUclips. Look it up! The (US-centric?) idea about anchovies being just this repulsive eccentric topping on pizza is such a weird and limiting stereotype, and it probably stopped me from trying this fish out for most of my life.
These size of a fish are a pain in the ass. You can’t eat the bones. It’s basically head and guts.
You would have to spend 3 hours picking at a dozen fish. Everything in the video you have to pick the bits of meat off the tiny bones.
This video is in a nutshell why San Fran is so brainwashed and in ruins
And you’re paying $20 for a products that’s with a nickel. Don’t forger gour little potato. In addition to that $20.
And you can say whT. Great deal.
It’s hand processed. Wow!
I always liked anchovies on pizza...
I love anchovies on pizza. We don’t have any kind of fresh anchovy harvest where I live, so I have to rely on them either packed in salt or oil. I buy the best quality I can find because it matters. My favorite anchovy dish is pissaladiere, a savory onion and anchovy tart, followed up by whole stuffed artichokes.
I think it’s funny that with the current ramen craze in the US, lots of people don’t know how much anchovy stock they are consuming.
Dried anchovies dipped in gochujang is a great snack
I know exactly what you’re talking about. It’s delicious
Everyone's happy? Let me just ask the anchovy 🤣😋 this is great to see such attention to quality. I love anchovy, so tasty.
Anyone that likes umami flavours will love anchovies... One of my favourite ways to eat it is to get good anchovies preserved in olive oil throw them on a small plate and then drizzle balsamic vinegar on it then place them on good toasty bread... BLOODY DELICIOUS!
this type of dedication is what all resturants & fisherman should be
I love the level of respect they have for the product. So much care and effort.
nice to see the fisherman getting his due. hopefully he's paid enough that he can afford to go to the restaurants that serve the fish he caught. 🙏🏼. it's refreshing to see quality ingredients and their preparation featured. Hopefully that value is shared up the supply chain, we need more Eric's.
One of my favorite things about selling fresh fish to restaurants is the restaurant offering a free meal for myself.
Getting his due? Believe me he's been ripping people off with his high prices for many years. There are no other live anchovy sellers in San Francisco, therefore he has a monopoly on the market and he is well aware of it
I love the white anchovies “boquerones” served in Spain. Don’t know why they aren’t popular in the US.
My favourite too. Not that popular in UK. When I come across them I buy ALL!
Like the chef said, too many people associate all anchovies with the cheap low quality ones on cheap pizza or the crap paste in a tube. It is almost impossible to find white anchovies where I live.
Let’s hope they become. In Brazil, specially in the Northeast, your trip to the beach is not complete without a bowl of fried broadband anchovies (called manjubinha towards the south or piabinha towards the north) with lime. I absolutely love them
It's popular in Indonesia too because it's cheap, and rich in omega 3 fatty acid.
Me too!
I buy a lot when I see them.
anchovies are an amazing salitifier for any dish. No fishy aftertaste just a truckload of umami/salty goodness.
Quality has a cost . Finger scaling anchovies? OMG !
The passion for thier work is so wonderful and inspiring 🙌🏻
I went to the restaurant and there were a number of problems with the experience but the dedication to quality ingredients was apparent. this gave me more appreciation for that part of it, may have to give it another shot.
the chef's dedication to the art and his narration is awesome!
Wow so impressive. I got into sardines when I was at a restaurant and was served a tin of sardines from Portugal as an appetiser ...... I fell in love with them. I wish I could find such a dedicated restauranter here where I live, they look luscious! Keep up the great work using local produce!
great episode. shows the quality that can come with respect and process to what most consider just bait fish
Years ago I worked as an engineer on harbor tugs in San Francisco and on occasion, you'd get a high temp alarm that would signify a plugged raw water strainer. You'd switch strainers to get cooling water back to the heat exchanger and then take a strainer full of anchovies, teaming and dump it out on the back deck and wash it out. I remember thinking, I wish there was a way to use those fresh anchovies for a meal.
I had never see the people genuine n genius who can sell any anything like this 👩🍳 promotes,advertising,teaching I love
This guy
I miss the white Italian anchovies on Bouchon French baguette that Dean & Deluca had in Napa. Gotta try some of these SF fresh anchovies. They look incredibly delicious. Bravo! What a great video here. Thank you!
Anchovies in Olive Oíl from Morocco..... Yummmmmm
I've been curing my own anchovies in San Francisco for many years. I think I was the only one who showed up at the bait receiver who wasn't using them for fishing in the beginning. Happy to hear it's become more common. 😀 However, I'm concerned about the method being used to process them here. There is certainly a risk of anisakis larva in these anchovies, which have the potential to make customers quite sick. Normally, anchovies processed for boquerones commercially are first frozen to kill any larva present in the fish. Anchovies packed and cured in salt, like the ones people use in salads and on pizzas don't require freezing but do need to be cured for 5-10 months to completely eliminate the risk. This is a regulation enforced in many European countries. I'm a little surprised it isn't here in the US.
How long must they be frozen?
@@DeepestCoconuts EU regulations state they must be frozen for at least 24 hours at -20 C. If you're using a typical home freezer that doesn't get that cold, it needs to be longer than that. I usually freeze them for 2-3 days.
This is a wonderful example of local foods being fresh and eaten locally wonderful just absolutely wonderful
Have you ever goje fishing before ?
What is so unique about this?
What do you do after you catch a fish. Or if you hunt?
Or are you impressed with tobasco and garlic and a tomat?
I remember having anchovy as some point and hating it. I went on a trip to Las Vegas to Mario Batalli (sp) restaurant with my son. He begged to get a pizza w anchovies. I cringed at the thought. But because he is an adventurous eater like I am, I decided to order the pizza. That was one of the most delicious pizzas I’d ever had. That is a tribute to a chef (not sure who it was but I’m sure it’s his recipe) using their resources properly. So I’m not afraid to eat anchovies any longer but I am particular about where I eat them from.
I love eating anchovies it's one of my favorite fish to eat. Especially fried whole with sticky rice and Lao papaya salad
What a beautiful, wonderous video!!!
In the book a year in province, they had a paste made with anchovies and black olives. It was said that this paste is the fountain of youth.
Absolutely lovely!!! Tres belle, merci
when he said we were capturing time, I thought this one was just about selling. And after seeing the process, it made perfect sense, and how correct his statement was.. great job
Great video. Love how every aspect of the anchovy is used. That’s how to honor what feeds us.
beautiful art when someone has the recognition of a certain commodity and with the work done elevates it to caviar style status
I love this guys kitchen process and humble approach to food. I like to have a few beers with him and pick his brain on kitchen systems.
Anchovy-flavored potato chip! My goodness, that will be so tasty! 🤤
Incredible video. So much thought goes into making every single dish on that menu.
My mouth is watering…. 🤤
Certainly masterful and dedicated to the Anchovies. 👍🏻
I’m not crazy about them but they are some of the cleanest proteins you can eat, no mercury to worry about and bones are fairly soft.
This is completely awesome. Can’t wait to head up to SF during the next anchovies season! Wow! Beautiful video.
I am salivating. deep fried. stewed. a la plancha. flash grilled. fermented. lord... anchovies is life.
Damn... You learn something everyday this is phenomenal.
so important!
Wow, I love how he repurposes everything in his Kitchen.
Anchovies in Spain are always fantastic, shame they're not more common everywhere
My cat's love them......they purr yum yum
I was fortunate to visit Italy a few years ago. One day we went to a place that specialized in seafood. They had grilled anchovies. I didn't know grilled anchovies were a thing, so I had to order it. A total flavor bomb if there ever was one. Not even vaguely similar to the slimy, salty stuff in jars/cans... although canned anchovies do have their place in certain dishes.
Incredible. Need to try these anchovies someday.
Anchovy season is my favorite time of the year so thank you for so much detail! 🤙🏽
Loved the guy at the restaurant. He really knows cooking
YES, HE IS INSPIRING!
The best chefs don't a waste a thing. Made the potato chip powder from the brine ingredients. All profits 📈
I dearly love my Anchovies. Love the salty fish taste on Pizza, and GUMBO's, and things
This is awesome!! San Francisco's seafood scene is immaculate.
This is so amazing, there really aren't enough words. Art. Beauty. Joie de vivre!
Wow I love the brine and the bone salt. Cool stuff.
Wow, really blown away by this. Well done
These anchovies are honestly so much better than anything I ever had in Spain
I’m obsessed with The Anchovy Bar. It’s my favorite restaurant. Folks, if you’re visiting SF you must check it out!
Looks amazing! 👍
The anchovy brine into powder is very smart! 👏🏻👏🏻👏🏻
That looks absolutely delicious 😋
Wow. These look delicious. The chef is Awesome. And so are the fishermen.
Fresh anchovies are great. Love em fried spanish style. Had them in Barcelona so good
Another nice video; good work EATER!!
This was a great video! Came up random and couldn't pass it up. Thanks whoever put this together.
I’m definitely going to SF, just to go to the anchovy bar!!!
All we need now is a show on Sardines.
In parts of Spain they give you potato chips and put an anchovie with one and you have fish and chips,tastes lovely .
Very impressive people and process. Every one of them that touched these fish.
Amazing video and chef, I have learnt so much. This is how food should be treated in restaurants.
Wow. That's art
We used to drink beer at our local pizza shop back in the 80's and my buddy used to order a plate of anchovies and gobble them up
I'll have what he's having and I didn't know you could order just that
I really want to try this place! So interesting how they use nearly everything.
One word inspiring!!!
Wow, very impressive! 👏
So much work. Respect. I love them fried Whole, after gutted and descaled.
Super well done video Eater, keep it up.
High quality anchovies are so good. You're right about most people's experience being of poor quality anchovies on poor quality pizza. There's a local pizza restaurant in my town that introduced me to good quality anchovies and I've been loving them ever since.