Salted Anchovies: A Simple and Tasty Tradition from the Coastal Areas
In the coastal areas, salted anchovies are a typical preparation, simple and flavorful, often a key ingredient in various recipes.
How to make Salted Anchovies ?
The ingredients are just two: anchovies and salt. However, to ensure proper preservation, simple yet essential precautions must be followed.
The anchovies should be firm and caught on the same day: the optimal months for preserving them are July and August when the largest anchovies, ideal for salting, are usually available at the fish market.
Anchovies should never be washed with fresh water, as this could cause them to spoil. Therefore, use saltwater even at home, dissolving 40g of salt per liter of water. At this point, you only need to have the appropriate glass jars, called Arbanelle.
IMPORTANT to make Salted Anchovies : To eliminate the risk of the parasite Anisakis, purchase deep-frozen anchovies.
Clean the anchovies by removing the scales with your fingers. Gut them and remove the heads using scissors or your fingers. Get a suitable jar (Arbanella), sprinkle the bottom with coarse salt, and, without leaving any gaps, create layers of anchovies alternating with salt. The anchovies should be placed with their bellies touching the bottom. Leave 2 cm of space from the top, which you will fill with salt.
Now cover the anchovies with a flat stone or a small plate to press everything down firmly, and place something heavy on top, but not excessively so. The anchovies should remain pressed in brine for a minimum of 2 months, in a cool, dark place.
It’s recommended to place a container under the jar to collect any excess liquid. The anchovies should always be covered with liquid; if not, add more coarse salt.
Our SALT-CURED ANCHOVIES are available in various sizes.
