Homemade salted anchovy recipe

Making homemade anchovies is very simple with this easy recipe for salting anchovies that we present at recipesgratis.net. In addition, anchovies give us many benefits to our body such as the good blue fish that are, such as the large amount of omega-3 fatty acids, high biological value proteins or the high content of vitamins and minerals they possess. Therefore, if you do not know how to make anchovies in salting or anchovies in brine, do not miss this homemade salted anchovy recipe! BRB

Ingredients to make homemade salted anchovies:

1. To elaborate 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 a disgust.

2. Once that time has passed in the freezer, we wash the anchovies and remove the heads. Then the runoff well and dry them with absorbent paper. We leave them whole and leave the guts and everything so that homemade anchovies are tasty.

3. Next, we take a glass container and place a first layer of thick salt at the base. Then on a layer of clean bells. Then another layer of salt and repeat the same operation with all the anchovies until ending a good layer of salt. Do not forget to press the fish well so that it is well tight, you can even put some type of weight on top of the future home anchovies, after having covered the container with film.

4. Now its time to keep anchovies in the fridge at least for 3 months so that homemade salted anchovies go well. Once that time has passed, to see if we are already playing one and you have to be in a brown color and smell anchovy.

5. Once ready, we take the anchovies in brine that we are going to use and the others can continue to leave them in the container for longer without any problem. Then we clean them by removing the guts, opening them in half, removing the column and spines as much as possible and scratching their skin carefully with a new scourer, example, but this last step is optional, because we can leave the skin to homemade anchovies in salting perfectly.

6. When homemade anchovies are clean and open in fillets, we clean them a bit with water to remove the excess salt and dry them again well with absorbent paper.

7. Finally, we take the container that we like the most (better if it is glass), place the homemade anchovy fillets inside and cover everything with olive oil. We reserve in fridge and eat! When we spend those, we take the container with salt again, we clean them and keep them again with the oil, so they will never spoil and keep perfectly. If you like this type of blue fish, do not miss the following recipes:- Spaghettis With anchovies and olives

– eggplants stuffed with pumpkin and anchovies

– Escalivated with anchovies