When eaten fresh fish is often called anchovy, and when it is canned in oil or salt, anchovy . The salted anchovies can be prepared at home, choosing fat specimens, silver and very bright.
Without washing and gutting, drying them only slightly with absorbent paper towels, tightly packed in the container chosen, in layers, alternating with coarse salt. Begin by placing a layer of rock salt about 2 inches thick and be done with another salt-heavy. You can choose a glass or tupperware. For 1 kilo of anchovies are needed and ½ kilo to 2 kilos salt. Be well healed at 5 or 6 months, although many are taken out before the brine. As Semipreserves should always be stored in the refrigerator.
Without washing and gutting, drying them only slightly with absorbent paper towels, tightly packed in the container chosen, in layers, alternating with coarse salt. Begin by placing a layer of rock salt about 2 inches thick and be done with another salt-heavy. You can choose a glass or tupperware. For 1 kilo of anchovies are needed and ½ kilo to 2 kilos salt. Be well healed at 5 or 6 months, although many are taken out before the brine. As Semipreserves should always be stored in the refrigerator.
SOURCE: Cristina Galiano.
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