Lightly salted anchovy - two delicious home-salted recipes

The fact is that if anchovy floats in brine for a long time, it acquires an unpleasant metallic taste. This is due to the oxidation of fish oil, and this will not bring any benefit. Hamsa should be salted in small portions, as needed, because this is not difficult to do, and there are several types of salting, with different times for the fish to be ready.

Spicy lightly salted anchovy

• 1 kg anchovy;
• 200 grams of salt;
• 1 liter of water;
• Bay leaf;
• peppercorns;
• carnation.

Thaw the fish and place it in a deep plastic container. It is better not to use metal pans, for the same reason of fat oxidation.

Boil water in a saucepan and dissolve salt in it. Add peppercorns, cloves, bay leaves to the brine, and cover the pan with a lid so that the spices infuse in the hot brine.

When the brine has cooled to room temperature, pour it over the fish and place a plate on top so that the fish does not float to the surface.

Place the container with anchovy in a cool place for at least 10 hours. After this, you can drain the brine and try lightly salted fish.

Lightly salted anchovy, quick salting

When you don’t have 12 hours to salt the fish, you can use a quick method, thanks to which anchovy becomes lightly salted within 2 hours. It takes a little more time to prepare, but it's worth it.

For 1 kg of fresh frozen anchovy you need:

• 250 g salt;
• 1 tbsp. l. Sahara;
• 1 lemon (juice).

In order for anchovy to salt faster, it needs to be cleaned. Rinse the fish in cold water, rip off the head, and immediately pull out the insides without cutting the belly. If you get the hang of it, cleaning a kilogram of anchovy will take no more than 15 minutes.

Place the fish in a plastic bag, add salt, sugar and squeeze out lemon juice. Tie the bag and mix well. Leave the bag of anchovy at room temperature for 1 hour, and then transfer it to the refrigerator for another 1 hour.

Before eating, anchovy should be washed and used as you please.

If you have not consumed all the anchovy at once, put it in a glass jar and fill it with vegetable oil. In a jar under vegetable oil, lightly salted anchovy can be stored for up to 30 days.

Watch the video for the most delicious recipe on how to cook lightly salted anchovy: