Lightly salted anchovy - two delicious home-salted recipes. A simple recipe for lightly salted anchovy

Anchovies are a rather expensive overseas delicacy, a small jar costs a lot of money, but anchovies can be prepared at home, and it turns out tasty and ten times cheaper. In addition, it’s easy to adjust the salt to your taste (commercial anchovies are terribly salty). Let's look at the recipe on how to cook anchovies at home.

Ingredients:

1 kg. fresh anchovy
1 l. water
1 cup sea salt
1 tbsp. Sahara
vegetable oil

To make anchovies, we need fresh anchovy, this fish is also called boquerón, sometimes sprat, although the latter is not entirely true. We buy anchovy in the store, choose fresh, firm, with whole bellies.
What is the best way to pickle anchovy? There are several ways to salt anchovies (anchovies). With the dry salting method, anchovy turns out to be quite dry and dense; not everyone likes this anchovy.
I prefer to salt anchovy in brine. Salted anchovy turns out more juicy and tender, it goes great both for canapés and appetizers, and with boiled potatoes with... yes, you thought correctly, with itself, with vodka))).
So, we hide the anchovy in the refrigerator for a while, and we ourselves will prepare the brine. If you manage to buy frozen anchovy, then defrost it slowly in the refrigerator.
Pour 1 liter of water, add 1 glass of sea salt. If there is no sea salt, then we take coarse rock salt (Extra or iodized salt is not suitable).

Add 1 tablespoon of sugar.

Bring the water to a boil; salt and sugar should dissolve. Leave the brine to cool.
Take the anchovy out of the refrigerator and rinse the fish in cold water. No need to remove heads or entrails!
Place anchovy in the brine, cooled to room temperature.

The brine should completely cover the fish.

We put a weight on top, it can be an ordinary plate or saucer.

Place the vessel with anchovy in the refrigerator overnight (12 hours). When salted for 12 hours, the anchovy is of medium salinity. Depending on the desired result, we reduce or increase the salting time. To obtain traditional salted anchovies, salt for 24 hours.
After this, we clean the fish: remove the heads and bellies. We wash the salted anchovy in cold water. That's all, the delicious salted anchovy is ready. By the way, you can serve it this way, just lightly drizzling it with olive oil, or you can, following tradition, remove the spines and serve one fish fillet (the tails are not removed).

To store salted anchovy, put it in a jar, fill it with vegetable oil (preferably olive oil), cover it with a lid and put it in the refrigerator. But for the sake of fairness, I must say: do not rush to hide home-made anchovies in the refrigerator, they will come to eat them very quickly))))
As you can see, salting anchovy, that is, preparing anchovies, is very, very simple. Therefore, before the holidays, buy a kilogram of anchovy and pickle it at home. It will be tasty, cheap and cheerful)))

Chic and expensive restaurants around the world regularly invite guests to dinner, offering them the most exquisite dishes. Delicious dishes provide unique taste and real pleasure, which you can’t try in all establishments. And this lies not so much in the exorbitant cost of such a dish, but in the fact that the products from which they are prepared can only be found in a certain country.

Among the most elite delicacy dishes are “Deep-fried Rattlesnake”, “Jellyfish Salad”, “Lotus Salad”. But these overseas names do not cause any trembling in our souls or the production of gastric juice. Kerch anchovy is another matter.

This word alone makes your mouth water. The Internet is full of recipes for preparing small, tasty fish; anchovy can be salted, boiled, fried, dried... Most of all, everyone is interested.

The number of search queries on this topic during the anchovy period is simply off the charts. Some Kerchan residents and fans of all things fish are sincerely perplexed, what could be so difficult about salting anchovy? After all, this recipe accompanies them from early childhood and throughout their lives. Breakfast, lunch or dinner is certainly decorated with a truly Kerch dish - salted anchovy.

The easiest and fastest way to pickle anchovy is at the market. Wonderful offers customers anchovy in various degrees of salting. Here you can walk through the rows and try different fish so that the need for lunch will disappear by itself. But seriously, at the counter you can determine which anchovy you like: lightly salted or strongly salted.

During Putina (October-December), anchovy on the market is always the freshest, because it sells out very quickly. So you decided to pickle the anchovy yourself. We purchase a kilogram, two or more, according to appetites, of silver-black fish.

A simple recipe for lightly salted anchovy:

Place the anchovy in a wide bowl. It is not necessary to remove the heads and intestines from the fish. When preparing anchovy traditionally, it is enough to rinse it in water and sprinkle with coarse salt. Place the container with the future delicacy in the refrigerator and wait in anticipation for 2-3 hours. After this time, the first sample can be taken.

For lovers of lightly salted anchovy, there will be enough time for the fish to achieve a special light taste. To make the anchovy saltier, you need to wait longer, but periodically take a sample so as not to miss the degree of salting that suits you. When the anchovy has acquired the taste you were looking for, it must be washed again in running water to remove all the salt.

The finished fish can be stored in the refrigerator for some time, but most likely it will not suffer such a fate: salted anchovy is a dish that you cannot tear yourself away from until the bottom of the empty plate appears.

1 kg. fresh anchovy
1 l. water
1 cup sea salt
1 tbsp. Sahara
vegetable oil

To make anchovies, we need fresh anchovy, this fish is also called boqueron, sometimes sprat, although the latter is not entirely true. We buy anchovy in the store, choose fresh, firm, with whole bellies.
What is the best way to pickle anchovy? There are several ways to salt anchovies (anchovies). With the dry salting method, anchovy turns out to be quite dry and dense; not everyone likes this anchovy.
I prefer to salt anchovy in brine. Salted anchovy turns out to be more juicy and tender, it goes great both for canapés and appetizers, and with boiled potatoes with... yes, you thought correctly, with itself, with vodka))).
So, we hide the anchovy in the refrigerator for a while, and we ourselves will prepare the brine. If you manage to buy frozen anchovy, then defrost it slowly in the refrigerator.
Pour 1 liter of water, add 1 glass of sea salt. If there is no sea salt, then we take coarse rock salt (Extra or iodized salt is not suitable).
Add 1 tablespoon of sugar.
Bring the water to a boil; salt and sugar should dissolve. Leave the brine to cool.
Take the anchovy out of the refrigerator and rinse the fish in cold water. No need to remove heads or entrails!
Place the anchovy in the brine, which has cooled to room temperature.
The brine should completely cover the fish.
We put a weight on top, it can be an ordinary plate or saucer.
Place the vessel with anchovy in the refrigerator overnight (12 hours). When salted for 12 hours, the anchovy is of medium salinity. Depending on the desired result, we reduce or increase the salting time. To obtain traditional salted anchovies, salt for 24 hours.
After this, we clean the fish: remove the heads and bellies. We wash the salted anchovy in cold water. That's all, the delicious salted anchovy is ready. By the way, you can serve it this way, just lightly drizzling it with olive oil, or you can, following tradition, remove the spines and serve one fish fillet (the tails are not removed).
To store salted anchovy, put it in a jar, fill it with vegetable oil (preferably olive oil), cover it with a lid and put it in the refrigerator. But for the sake of fairness, I must say: do not rush to hide home-made anchovies in the refrigerator, they will come to eat them very quickly))))
As you can see, salting anchovy, that is, preparing anchovies, is very, very simple. Therefore, before the holidays, buy a kilogram of anchovy and pickle it at home. It will be tasty, cheap and cheerful)))

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Anchovies are the same as anchovies, sprat, sprat, and smelt. This fish is stewed, fried, dried, pickled and salted. Residents of the Marble Sea coast use it as sunflower seeds.

How to deliciously pickle anchovy

On the coast you can easily buy fresh anchovies (anchovies), which means you can salt the fish yourself, adjusting the level of spice. Frozen products are also suitable for pickling.

Anchovy is salted without cutting. During the salting process, all the bitterness from the intestines will disappear. The fish is washed under ice water and transferred to a sieve (colander). You should wait until all the water has drained. Mix the fish with coarse sea salt. For spicy salting you will need: per kilogram of fish - 300 grams of salt, for moderate salting: per 1 kilogram of fish - 100 grams of salt.

Season the salted fish with salt, black pepper, cloves, cumin, currants and bay leaves. The entire anchovy should be covered with oppression; for this it is best to transfer the fish into an enamel basin. An excellent snack will be prepared in two days.

Quick salting allows you to prepare a delicious dish in a couple of hours. Rinse small anchovies (hamsa) by hand under cold water and place in a colander. Prepare salt to the following consistency: for every fifteen fish - two tablespoons of coarse salt with a small slide. You will need sugar: for 1 kilogram of fish - 1.5 tablespoons of sugar and the juice of ½ fresh lemon. Place the fish in a wide container, mix with salt, sugar and lemon juice. Let stand for half an hour and transfer to a thick plastic bag. In two hours the fish will be ready.

Before serving salted anchovy, you need to wash off excess salt. Anchovy can be stored in the refrigerator for one month. For proper storage, the fish must be washed, lightly seasoned with olive oil and lemon juice, and transferred to a container with a lid.

The easiest way to pickle

Transfer the hamsa into a wide bowl. There is no need to clean or remove the intestines, just wash them under water and sprinkle with coarse salt. Place the bowl in the refrigerator and wait three hours. After a couple of hours, you can take a sample and understand when the fish is finally ready. For those who like lightly salted anchovy, this time will be enough; the fish will achieve a light taste. For those who like saltier fish, you should wait three or more hours, but taste periodically so as not to over-salt. As soon as the fish has reached the desired salting, it should be washed under water and served, the rest should be transferred to a container and stored in the refrigerator.

Hamsa, as well as boqueron, less commonly sprat, are called medium-sized fatty fish. Salted products can be purchased at the store. But by salting the fish with your own hands, you can get a more tender and tasty product. There is nothing complicated about how to salt anchovy.

Preparing fish and a simple method of salting

Before you start salting the fish, the carcasses are washed in ice water. To allow the water to drain, the product will sit for some time in a colander located over a saucepan or bucket. Before salting, it is advisable to remove the heads of the fish and gut the insides.

Tip: Frozen anchovy is defrosted at room temperature.

Before you start salting boquerones using a simple method, you need to arm yourself with a large, clean and dry bowl and prepare the carcasses, which should be placed in the bowl so that you get a thin layer of anchovy.

Coarse salt is taken, poured into an even layer on the fish, after which the ingredients are mixed and the anchovy is placed on the refrigerator shelf for a couple or three hours. After this, you should wash off the salt, and you can serve lightly salted anchovy to the table. If you wish, you can keep the fish carcasses in salt longer.

Quick salting

There are times, for example, when guests arrive, when anchovy at home needs to be salted quickly. Take a deep bowl or plastic container, place anchovy in it, and fill it with table salt (400 or 500 grams). Add 30 grams of granulated sugar. Take a medium-sized lemon, squeeze out the juice, and pour it into the fish. Everything gets mixed up.

The salted products should stand in the room for half an hour, after which the fish in the container is additionally packaged in a plastic bag and kept in the refrigerator for about two hours. After the required time has passed, the product is taken out, washed in water, dried and consumed.

Spicy pickling

Before salting, the carcasses are washed and gutted. Place the fish in a clean, dry piece of enamelware and sprinkle with coarse salt, which may require 100 or 300 grams, depending on preference. You can add different spices, but the amount should be within one or two teaspoons. The composition is mixed. The products, crushed under pressure, are left in the refrigerator for 2 days. Before eating, boquerones are washed, and if the fish is salty, it is soaked in cool water.

Tip: To store anchovy for a month, it should be placed in a glass jar, having previously sterilized the container. Vegetable oil is poured on top.

Homemade Anchovies Recipe

Anchovy from the store is expensive, and factory-made products are too salty, so it’s better to salt anchovy yourself.

To prepare anchovies you will need: a kilo of fresh anchovy fish, water (liter), sea salt (250 grams), a large spoon of granulated sugar and a little vegetable oil.

Advice: When choosing anchovy in the supermarket, look at the fresh, plump fish. The bellies of the carcasses must be intact.

Anchovies can be salted using different methods. If you use the dry method, the fish will be dry and dense. To obtain juicy and tender fish, anchovy is prepared with brine. Frozen seafood gradually thaws in the refrigerator compartment.

While the fish is in the refrigerator, they prepare the brine solution. Sea salt is poured into the water. If sea crystals are not available, use coarse rock salt. Iodized ones are not used. Sugar is poured into a container with salted water. Bulk products are dissolved. When the liquid boils, remove the pan from the heat and allow the brine to cool.

The boqueron is taken out from the refrigerator shelf and washed under running cold water. The carcasses are left whole, with heads and entrails. Fill the raw material with brine at room temperature so that the fish drowns in it. Cover the container with the product with a plate so that it lightly presses down the fish as a pressure. The boquerones should be kept on the refrigerator shelf for half a day; the fish will be medium salted. For lightly salted food, the holding time is reduced by several hours. To get traditional anchovies, anchovies are salted for 24 hours.

Tip: Salted anchovies have a wide range of uses. Anchovy makes delicious canapés and snacks; fish is good with boiled potatoes and vodka.

Before use, salted sprat must be cleaned by removing the heads and belly parts. Cold water is used to wash fish. You can place anchovy on the table, sprinkled with a small amount of olive oil. You can only use fish fillets, separating the backbone from each carcass, but the tail of the anchovies always remains.

After the fish has been salted, you can put it in glass jars, pour olive oil on top, and put a lid on. The products will be stored in the refrigerator for a month.