August 17, 2024: Anchovy Workshop

In August, smack-dab in the middle of anchovy season here in California, we kicked off our seafood workshop series with a hands-on Anchovy Workshop led by forager, chef and author Maria Finn. (You can grab her new book Forage. Gather. Feast. now!)

We gathered at San Francisco at Fisherman’s Wharf for a short walking tour, where we learned how to buy live anchovies directly from the boats. Right there on the docks, we got down to preserving these small but mighty fish for later eating. Along the way, we discussed the anchovy runs in the Bay and the vital role these little fish play in the local ecosystem. Participants also learned how to process anchovies, using both salt and citrus to preserve them. It was an exciting, hands-on introduction to the world of sustainable seafood.

This workshop was part of Slow Food East Bay’s year-long campaign, aimed at informing Bay Area eaters about the local seafood ecosystem and encouraging more intentional seafood choices.

Throughout the year, we’ll continue to provide resources that alleviate the confusion around sourcing seafood, from understanding issues like trawling and mercury levels to choosing local options over imported ones. The workshops will connect fishmongers, chefs, and consumers, helping to foster a deeper connection to sustainable seafood practices.