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From the New York Times: The Lowly Anchovy No More

January 23, 2013

In an article from last spring, the popularity of fried anchovies at Smorgasburg, the Brooklyn Food Flea Market, is highlighted. As chef Seamus Mullen explains in the article, his teenage revulsion toward the fish was reversed when he was an exchange student in Spain and his host family introduced him anchovies nothing like he'd had before.

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