Anchovies in Salt

17/11/2023

Salted anchovies are a classic method of fish preservation, an ancient technique that allows the enjoyment of the intense flavor of anchovies throughout the year. Here is the recipe to prepare salted anchovies at home:

Ingredients

1 kg of fresh anchovies
Coarse salt

Preparation

First, the anchovies need to be cleaned. Remove the head by gently pulling it, open the fish along the belly, and remove the innards. Split the fish in two and remove the central spine. Alternatively, you can leave the fish whole, but clean from innards and without the head.
At this point, wash the anchovies under cold running water to remove any residue. Then let them drain and pat them gently with kitchen paper to dry them.
Take a bowl or a container suitable for preservation in salt, which can be a ceramic dish or a glass container.
Make an initial layer of coarse salt at the bottom of the container, then lay a layer of anchovies. It is important that the anchovies are positioned with the skin facing down.
Sprinkle the anchovies with another layer of coarse salt, then continue to alternate a layer of anchovies with a layer of salt until all of the anchovies are used.
Ensure that the last layer is salt, then close the container with a lid or clear film.
Leave the anchovies to mature in salt in a cool and dry place for at least 2 months. During this period, the salt extracts moisture from the anchovies and prevents their spoilage.
When the anchovies are ready, you can rinse them from the excess salt under warm water and use them to add flavor to dishes like salads, sauces, or as the main ingredient in other preparations.

Curiosity

Salted anchovies are a fundamental ingredient in many dishes of the Mediterranean tradition and are particularly loved in Italian cuisine. Once ready, they can also be stored in oil: put the desalted anchovies in a glass jar and cover them with olive oil, which is excellent for flavoring them and preserving them further.

To enjoy them at their best, it is interesting to know that in many Italian regions, anchovies are used to create tasty appetizers, like the Piedmontese bagnet vert or as the basis for the preparation of sauces, like the famous puttanesca sauce.