>>23697567>Do you sell them under some nonsensical name or use them for a whole other product maybe?We just don't use it and we fish it in our northern coasts, they are sold as anchovies/anchoas but they are considered too strong to use normally.
Mind you the only people who actually eat prepared fish is the gulf people and they are in the Atlantic. We eat seafood but very fresh as in fished max. 2 days before and prepared on the spot, sometimes downright in front of the table or raw as in oysters.
We also don't eat that much and fishy flavors aren't that well regarded aside from scallops, so there you go, we don't use it and because it's so strange to find them the seafood pizza options replace anchovies with smoked oysters but the flavor is very different, it's a dry smoke bomb compared to the humid fishy salty flavor.
>In a jar?Same here, spaniard ones are canned and italian ones are in glass jars. I had to buy them in the US, brand is Crown Prince and it says here that it was packed in Morocco.
>>23697565>Never in my life I have understood thisYou are missing out
>Why and where did it beganIn the Americas, in pre-columbian times, the Peruvians friend potato slices in peanut oil. They also fried fish and spring chickens.
The Church used a lot of tricks from the Incan areas and i suppose they brought the potatoes and how to fry them to Europe
>It has to be very unhealthyNot really, done with tallow or lard it is a cholesterol bomb, which is the type of fat that the brain tissue processes better and the body uses to produce testosterone. All with measure, you won't fry everything there either.
In Europe i don't know for sure who started it but at school we are told the belgians/dutch were the ones frying stuff and experimenting with that.
>>23697570France didn't use tomato that much because your fine cutlery produced bad chemistry with the acidity of the nightshades hence why you thought for centuries tomatoes were poisonous.
