THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

And don't hold the anchovies

By Ted Weesner Jr.
Globe Correspondent / May 13, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Small, salty, hairy, and reeking of fish. Anchovies have to be among the most reviled of foods, especially if you're like most Americans and your first taste experience had them sitting on top of a mediocre pizza. Those dark brown, caterpillar-long, salt-loaded strips tasted plain bad. (Full article: 661 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass