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Homemade Anchovy
30 min prep · 30 min cook · Medium · 4 servings
Enjoy freshly homemade anchovies with a rich, authentic flavor crafted right in your kitchen!
Ingredients
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Method
1
Clean the fresh anchovies thoroughly by removing heads and guts if using whole fish, then rinse well under cold water.
2
Pat the fish dry with paper towels.
3
In a large bowl, layer the anchovy fillets or whole small anchovies with a generous amount of salt, ensuring each layer is coated.
4
Cover and refrigerate, allowing the fish to cure for 24-36 hours.
5
After curing, rinse the anchovies gently to remove excess salt and pat dry.
6
Soak the cured anchovies in cold water for about 1 hour to remove additional salt, changing the water once or twice.
7
Drain thoroughly.
8
Store the anchovies in sterilized jars, covered with a light layer of olive oil if desired, and keep refrigerated.
9
The homemade anchovies are ready to use after at least 24 hours of curing and can be stored for up to 2 weeks.
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