The Russian name for this fish is hamsa. Freshly frozen, it's an excellent candidate for salting the Italian way. After such home preparation, the cook gets amazing raw material for sauces, pâtés, pastes, hot dishes of Italian (and Mediterranean) cuisine, as well as simple and refined appetizers and salads (ceviche, carpaccio). Lightly salted, it's a simple and tasty snack, and it goes into layered mayonnaise salads like "herring under a fur coat."
European canned hamsa in jars is a homemade feast. You can serve it just like that, with bread toasted to a golden crust. This is the flavor base for a host of recipes. The most ancient fish sauce, garum, was made from fish marinated to a mush and fermented for 2-3 months. Olive oil, herbs, vinegar, salt and pepper were added to it. From the modern jarred version you can use a blender to make a similar mixture. It works as a fragrant bruschetta spread, a dressing, or a marinade for meat cuts.
This little fish is irreplaceable in terms of flavor, aroma and savory notes. So it's better to buy some in reserve and not settle for herring instead of anchovy.
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