Homemade salted anchovy’s recipe
Making homemade anchovies is very simple with this easy recipe for salted anchovies that we present. In addition, anchovies provide many benefits to our body such as good oily fish, such as the large amount of omega-3 fatty acids, high biological value proteins or the high content of vitamins and minerals they have. Therefore, if you don’t know how to make salted anchovies or anchovies in brine, don’t miss this recipe for homemade salted anchovies!
Ingredients to make homemade salted anchovies:
- 1 kilogram of anchovies
- 1 kilogram of coarse salt
- olive oil
How to make homemade salted anchovies:
- To make these homemade salted anchovies, the first thing we have to do is freeze the anchovies for at least 24 hours. We do this in case they carry anisakis, since these worms die with low temperatures and thus, we avoid unpleasantness.
- Once that time has passed in the freezer, we wash the anchovies and remove their heads. Then drain them well and dry them with absorbent paper. We leave them whole and leave the guts and everything so that the homemade salted anchovies are tastier.
- Next, we take a glass container and place a first layer of coarse salt on the base. Then on top a layer of clean whole anchovies. Then another layer of salt and we repeat the same operation with all the anchovies until we finish with a good layer of salt. Do not forget to press the fish well so that it is very tight, you can even put some type of weight on top of the future homemade anchovies, after having covered the container with film.
- Now it’s time to store the anchovies in the fridge for at least 3 months so that the homemade salted anchovies turn out well. Once that time has passed, to see if they are ready, we touch one and it has to be brown and smell of anchovy.
- Once ready, we take the anchovies in brine that we are going to use and we can continue leaving the others in the container for longer without any problem. Then we clean them by removing the guts, opening them in half, removing the column and bones as much as possible and carefully scratching the skin with a new sponge, for example, but this last step is optional, because we can leave the skin on the homemade anchovies salted perfectly.
- When the homemade salted anchovies are clean and open in fillets, we clean them well with water to remove the excess salt and we dry them again with absorbent paper.
- Finally, we take the container that we like the most (better if it is made of glass), we place the homemade salted anchovy fillets inside and we cover everything with olive oil. We book in the fridge and eat! When we use up those, we take them back from the container with salt, clean them and put them back in the oil, so they will never spoil and will be perfectly preserved.
