Anchovies in salt, if they are Sicilian even better! Blue fish is known to be very healthy as it is rich in omega 3, and the most known and fished in our coasts is the anchovy. Once, the catch was much more abundant than today, so it was necessary to preserve it for as long as possible. Once there were no refrigerators and freezers, so to preserve products from both the sea and the land, salting was usually used. Hence, salted anchovies, born from the tradition of our fishermen and a precise need, are now much appreciated and used in many dishes. Anchovies in salt are delicious to enjoy with some good warm bread just seasoned.
- Difficulty: Medium
- Cost: Economical
- Rest time: 50 Days
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: No Cooking
- Cuisine: Regional Italian
Ingredients
- 2.2 lbs anchovy
- 2.2 lbs coarse salt
- 4.2 cups white wine vinegar
Tools
- Jar
- Bowl
- Mortar
Preparation
Clean the anchovies without washing them with water, but let them rest for a few minutes in white vinegar.
Remove them from the vinegar and pat dry slightly.
Place them in the glass jar and sprinkle a slightly crushed salt between the layers. Make sure not to leave air gaps, which could compromise the good conservation of the salted anchovies.
Sprinkle a final layer of salt and close with a wooden lid to press them down; I added a large, heavy stone on top.
After fifty days
Pass them in vinegar to remove the salt and place them in oil
Pat them dry on a towel or with paper towels.
Place them in a jar with extra virgin olive oil. I did not remove the spine, but if you prefer, feel free to do so.
The salted anchovies are ready.
