Individually Quick Frozen Anchovies
Production Date: 2/7/2019
Best Before Date: 2/7/2021
Suggested States for UPS Ground Delivery: IL-IN-MI-WI-IA-OH-MO Will be shipped w/ice packs. Faster delivery options are required for the other states.(1-2 day delivery). Otherwise, bestturkishfood.com will not be responsible for any damages that occurs.
Fins Import LLC. is a family business that has roots from Turkey, Istanbul. For more than 45 years, Fins family has been providing high quality gourmet Mediterranean delicatessen to customers in Turkey. When members of the family moved to the United States, they have decided to bring some of their hometown with them. The first item they have started to import has been Lakerda or La Kerrida which is a delicatessen of the Marmara Region. Since then the selection of products have been flourishing to customers and their dinner tables through restaurants and supermarkets. Our passion is keeping these traditions and the quality of flavors while presenting them with modern twists.
Here are some recipes from Black Sea Region
HAMSI CRACKLE Clean and wash the hamsi. Line them in a good heat-resistant pan. Place olive oil, water, parsley and salt on them. Put over a low flame, with the top over the dish. Cook for 10 minutes. Squeeze lemon over them as soon as you take them off the flame and serve up hot.
HAMSI GOULASH After you have washed 1 kilogram of hamsi, make sure their bones are removed, and wash them again. Lightly salt them, and then put them in a dish, waiting for the fish to soak up all the salt. Line them up in a goulash pot, with their tails facing inside. After you have done this, add sliced lemon, finely chopped parsley and one glass of water to the mixture, and then stick the whole thing in the oven. Bake for around 20 minutes, add a bit of oil and then bake for another 10 minutes.
HAMSI PILAV w/CHARD Finely chop up one medium-sized onion and sauté it until it turns lightly pink and translucent in a pan, with one cup of oil. Wash some finely chopped parsley, mint, fresh onion and chard, mixing this lightly with salt to wilt it a bit. Add about a half kilogram of hamsi to the sautéed onion and mix this together. Place this mixture into a cooking pan. After evening out this mixture of onions and hamsi in the pan, place one glass of rice in a little hole you make in the onion-hamsi mixture. Over this, place the chard mixture. Add one glass of water, cook over a low flame, and then serve hot when the water is absorbed and everything cooked.
HAMSI KOFTE Use your hands to rip about one kilogram of hamsi -- bones removed -- into tiny pieces. Add two eggs, mint, corn flour and salt to the pile of hamsi bits and then let it all sit for around half an hour. Use your hands to shape this mixture into tiny köfte-sized balls of hamsi. Cook these hamsi köfte in a hot frying pan with oil.