The anchovies in salt are the anchovies taken directly from the barrel where they have been maturing for a minimum of 8 months. These anchovies are placed inside glass jars of different shapes and sizes, and covered with salt.
Once the jar is opened, ensure that the anchovies are covered with salt and its own liquid. If you keep them in the refrigerator, they have a shelf life of 2 years.
– Gently unwind and wash the outside part of the anchovy; always perform this operation under a running tap.
– Remove the spine.
– Open the anchovy on the loin and divide it into two fillets.
– Remove the central spine and sides so that the steaks are well cleaned (you can leave the steaks united by the tail).
– Once you clean the anchovies, immerse them in water for a couple of minutes; Let them drain for a while, then put them in a baking dish and cover them with olive oil. You can consume them at the moment or leave them a few days in the fridge.
The first time you clean an anchovy under the faucet may seem like a most complicated engineering problem! But you will see that, with trace, patience, will and repetition, soon you will be anchovy experts.