Anchovies made from anchovies, Ançuez-Hamsi

My anchovies were now in salt for about 4 weeks. Slightly dried out but the taste is already reasonably good. Now I’ve put the anchovies in brine for a week, that’s a 20% saline solution. And then they come in oil for storage. Here are two photos.
Anchovis-Sardellen-Ançuez-Hamsi-01
Anchovis-Sardellen-Ançuez-Hamsi-02

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