The most delicious recipe for salting anchovy

Hamsa is a small fish, but it is quite fatty. Black Sea anchovy is slightly smaller in size than oceanic one, but this only affects the salting time. The taste of this type of fish is indistinguishable, and there is no point in overpaying for a more expensive fish.

At fish processing plants, anchovy is salted whole to save time, and often such anchovy is slightly bitter. This bitterness comes from the heads and giblets of the fish, which are best removed before salting if you don’t have much fish. It's long and reminiscent of cleaning seeds, but it's worth it.

Place the anchovy in a colander, rinse it, and remove the head and entrails. While you are cleaning, it will drain enough of the excess water.

Place the peeled anchovy in a pickling container and sprinkle it with a mixture of salt and sugar.

For 1 kg of anchovy you need:

• 100 gr. salt;
• 30 gr. Sahara.

If desired, you can add crushed bay leaves, cloves, pepper and other spices.

Mix the fish thoroughly with salt, smooth it out and cover with a wide plate. There is no particular need to press down on the fish, and they cover it only so that the fish does not become chapped or dry out.

Leave the anchovy to salt for 2-3 hours at room temperature, after which, move the container with the fish to the refrigerator for 10 hours.

Thanks to its small size, anchovy can be salted very quickly, and 12 hours of salting will be enough for it.

For long-term storage, place the anchovy in glass jars, pour 2-3 tablespoons of vegetable oil into each, and close with tight lids. The shelf life of anchovy is incredibly long, and factory-cooked anchovy can be stored for up to 15 years. We don't need that much, and a couple of weeks of problem-free storage is enough.

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