Right. Still can’t find any.
living the college experience to the max, haventyou?
I’m very familiar with the joys of leftover pizza. The problem is that generally when I have pizza now I’m not at home, so trying to preserve the pizza for later consumption is a problem. Plus, as others have brought up, even being in the presence of an anchovy on a pizza is disturbing to others,
FWIW, this thread inspired me to buy a can of anchovies at the grocery store today.
This thread has made me hungry. I have always been a fan of pickled, smoked, and salted fish. I have never tried the fermented varieties. A former colleague had worked for a Swedish company for years, spoke Swedish fluently, and was involved in a local Swedish culture organization. He told me about the party they once had that featured surströmming. He said rule number one was to never, under any circumstances, open it indoors. Apparently what they did was to open it in the backyard, dump it into a bucket of milk, let it sit for a bit, take it out, dry it off, and spread it on crackers with a lot of butter. He said it wasn’t bad that way. Color me skeptical.
I love, love, love anchovies. I worked in a pizza place in high school, and I was the only employee who would make the rare pie with them. No one else in my family will eat them, so I will order an anchovy and onion pizza for myself when my wife is out of town. We were in Levanto, Italy (in Liguria, just north of the Cinque Terre) in 2019, where I had a stunning dish of anchovies roasted with potatoes and tomatoes. In a few weeks, we’re going for a special dinner to a new-to-us local fancy Italian place that has a salad with Levanto anchovies. I will be ordering it.
Pickled herring on good rye bread might be a part of my Last Meal request, along with belly lox, cream cheese, and onions on an everything bagel, grilled mackerel, smoked whitefish (whole and as salad), kippered salmon, saba nigiri sushi, and some grilled sardines. It will be my Last Meal because the sodium will raise my blood pressure to the point of aneurysm. I will die happy.
I like all of that except the onions. But it sounds like enough food for three pleasant meals.
(I have ordered the “fish platter” from the local deli, which came with a single bagel, and made three lunches of it.)
Because Garum was terrifically popular for hundreds of years.
The webcomic Scandinavia and the World has a few comments about strong tasting fish.
We had a foreign-exchange student from Uppsala, Sweden in high school. He said they liked ‘raw, rotten fish’. It sounded particularly funny with his accent, and because he said it fast.
I’m enjoying a can of sardines on wasa crisp bread for lunch. (We do Thanksgiving dinner at supper time.)
I’d rather, but I get bored not cooking.
I just turned a frozen filet into a homemade Filet-o-Fish, accompanied by French fries and chicken strips. I call it my McBreakfast. 
(I celebrated Canadian Thanksgiving in October.)
We were away for a few days, came back last night, and there not being much food in the house I was in the mood in, I had a tin of herring in tomato sauce for breakfast (unfortunately, we’re even wiped out of crackers and bread, so no carb to go with it. We’d be bad preppers.) I often find myself opening a tin or some fish or another when I can’t figure out what to eat or if I’m not in the mood for most of the stuff in the house.)
And my wife thought I was a weirdo for adding tuna to mac & cheese. I really enjoy kippers, but my wife hates the smell and asks me to eat them only when she’s not around. I’ve loved them since I was a little kid. Just straight out of the can.
Add peas to that and you have tuna casserole.
Peas? Ewwwww.
I have to eat my tinned fish outside.
I had an Irish coworker who ate kippered herring on toast for breakfast. Not in the office, but at home. Nevertheless, we could all tell when he did.
Yep! This was one of my favorite meals growing up as a child: boxed mac & cheese with tuna and peas. I haven’t had it in years, but it is way better than it should be.
I like my tuna hot dish made with egg noodles, Cream of Mushroom soup, and peas.