How to make
If you bought fresh anchovies, be sure to freeze them for 72 hours, since they will not undergo heat treatment and you must be sure that they will be free of parasites and anisakis that cause gastrointestinal disorders.
I bought the fish frozen (perhaps fresh ones are available in fish shops). They must be bigger, as I have seen them sell very small anchovies, which are not suitable for anything other than frying.
There is controversy as to whether anchovies are a species of fish or the name is given only for the specific way of processing (by salting) only the anchovy.
The preparation process itself is so easy that it is worth making it yourself instead of paying quite a bit of money for this sometimes considered gourmet delicacy.
In this form (salted), this fish is not eaten on its own due to its high saltiness, but is a wonderful addition to fish salads, fish sandwiches, bites, sauces, fish pasta, fish pizza and what not.
You only need to clean the anchovies from the insides and divide the fish into fillets, which you should wash well.
Arrange them on thick layers of kitchen paper, which can absorb the moisture.
In a large deep dish or wide glass container (for example, a yen glass dish), cover the bottom with salt. Arrange the fish fillets in a single layer, cover again with a layer of salt, again fish and so on until they are all arranged. They should be covered tightly with sea salt on top. Cover with a lid or a layer of cling film and refrigerate for 72 hours. They can stay longer, but the longer they are left, the more salty they will become.
When they are ready, take them out fillet by fillet, clean them from the salt, wash and arrange them again onto kitchen paper to dry.
Arrange the anchovies in jars (the fillets have hardened and can stand upright, they must not be bent) or in layers in a glass container. Drizzle generously with olive oil, so that it perfectly covers the anchovy fillets. Refrigerate for 24 hours before consuming.
Usually, anchovies have a long shelf life when as preserved in olive oil, but some chefs recommend consuming the salted fish within 1 month.
Good luck making your home salted anchovies.
