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.
Two weeks ago I saw anchovies (Hamsi in Turkish) at the fishmonger’s in Moabit. Since these were very fresh, I got the idea to make anchovies out of it. Actually very simple but needs some time.
First, of course, the anchovies were washed, except, decapitated, removed the bone and washed again.
Thereafter, the anchovies are inserted with coarse-grained sea salt. This means that there is always a layer of anchovies, with the halves always open from the salt, and a layer of sea salt piled up. At the bottom, first a thick layer of sea salt, then only the first layer with the anchovies.
When all the anchovies have been stacked, the whole is covered again with a thick layer of salt.
So the whole thing has to mature for about 1.5 months. The anchovies are then removed from the salt, rinsed briefly with cold water and then placed in glass containers. Finally, top up with sunflower oil and store in a cool place. This way, the anchovies that have now become anchovies can be stored for about 1 year.
And now, I wish you much success.