Need an ingredient ID

Discussion in 'Food & Cooking' started by philosophos, Jul 9, 2010.

  1. philosophos

    philosophos

    Messages:
    41
    Likes Received:
    11
    Exp:
    Home Cook
    I picked this up at a Mexican food store out of curiosity:

    [​IMG]

    I have absolutely no clue what they are, though presumably they're used for making stock. Even with the bag sealed, there's quite a pungent smell coming off of them.

    Searching "Charal Cambray" returns absolutely nothing that makes sense to me. Does anyone here have any info on them? Are there any traditional recipes associated with them?
     
  2. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    207
    Exp:
    Cook At Home
    Dried minnows.

    BDL
     
  3. titomike

    titomike

    Messages:
    294
    Likes Received:
    15
    Exp:
    Professional Chef
    To Filipinos they are 'dilis'....dried anchovies. Common throughout Asia as a protein source with a good shelf-life. Usually fried off and eaten with vinegar/soy/chilli type sauces (& rice) or added to vegetable dishes for flavour and crunch.

    If you think the bag smells dodge wait till you apply some heat! I tried to ban them but my wife's the boss of me....I keep saying you gotta fridge now, honey!

    Might be able to tweak up an interesting Caesar dressing/salad on a deconstruction/reconstitution level since anchovies aren't cheap and the shell-life of these is indefinite....

    I remember walking past a series of shops in Japan that only sold all kinds of dried fish that were hanging on display. It was surreal.....everthing shades of yellow....contorted...it looked like the fish market of Pompei!

    Maybe try this for authenticity....http://recipes.wikia.com/wiki/Dilis
     
    Last edited: Jul 10, 2010
  4. philosophos

    philosophos

    Messages:
    41
    Likes Received:
    11
    Exp:
    Home Cook
    BDL, I think you've got it with that one. Working through a few translators, the words "chub" and "minnow" seem to pop up. Which species of the various types isn't something I'm going to try to ID from these guys.

    Either way, I'm guessing it's not going to be much off dried anchovey to work with, though the smell is more pungent than I'm used to. Titomike, I'll have to give the recipe a try.
     
  5. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    207
    Exp:
    Cook At Home
    The minnows from Lake Michoacan are highly prized.

    BDL