August 2nd, 2025: Anchovy Workshop

On Saturday, August 2nd, a group of 22 rocked up to the docks of San Francisco on a foggy Saturday morning to meet forager, chef and author Maria Finn for a crash course on anchovies. (If this is sounding familiar, Maria did a similar event with us last year, that was so popular we had to do it again — and this one, too, sold out!)

At the Wharf, Maria started us off by walking us through the facts of anchovies: Their history in the waters around the Bay, their nutritive benefits, and the ways in which they are ecologically ideal as a food source. From there, the group walked right up to the fishers who sold anchovies fresh (and still flopping!) from the water. Then it was all about processing: Fileting the fish, packing them in salt, then into jars with fresh-squeezed Meyer lemon juice. Everyone took home a jar of extremely fresh anchovy meat, and much more knowledge about anchovy runs, the ecosystems of the Pacific and the Bay, and processing fish meat.

Keep an eye out for more opportunities to work with fish with Slow Food East Bay!