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How the Best Anchovies Make It to San Francisco Restaurants — Vendors

In San Francisco, Kenny Belov is the owner of TwoXSea and is working on building the city’s anchovy market. Through his process, restaurants are able to get fresh anchovies two hours after they’re caught and on the menu that day.

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Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Michael Buell

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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12 Replies to “How the Best Anchovies Make It to San Francisco Restaurants — Vendors”

  1. I grew up in San Francisco in the 50s/60s. The city always had wonderful places to dine and I'm sure this is one of them. Too bad the city turned into what it is today, everyone I know including myself are afraid to drive through San Francisco and until the crime rate drops, my friends and family will stay away. With that said, I hold dear the memories of a San Francisco I grew up in and I relate to Tony Bennett's song, "I Left My Heart in San Francisco".

  4. California – has good anchovies.
    —
    Add 6% Non-Vegan tax
    Add 8% Urban Recovery tax
    Add 10% Bay Water Tax
    Add 6.5% Life Harvesting Tax
    Add 19% State Sales Tax
    Add 13% State Sales Tax Administration Tax
    —

    Enjoy your anchovies!

  6. Anchovy ceviche! It’s a bit tedious to skin and remove the bones but when the fish is fresh. 👌👌👌

  11. Anchovies are the best, we eat them daily in one form or another in a Korean household. I think Korea goes through tons of them daily.

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