The most delicious recipes for salting anchovy at home

Spicy Ambassador

“The value of anchovy is its high fat content. Substances and vitamins in fish oil help blood supply to the brain and anti-inflammatory processes. Supports vision, clear thinking, and improves mood. Useful for cardiac ischemia, atherosclerosis, hypertension"

In all recipes for salting anchovy, coarse rock salt is used, without iodine. It is better to take glass, enameled, food-grade plastic dishes - the products or their components do not oxidize in them.

Salting anchovy according to this recipe requires 3-4 days so that the fish absorbs the taste and smell of spices well. A true gourmet will spare no time and get an excellent gourmet snack. In addition to the suggested spices, you can add others that you like.

The shelf life of spicy anchovy is a month, although this tasty snack usually does not “live” for that long.

Preparation

1. It is better to marinate fresh fish, but frozen fish can also be used. If you bought frozen anchovies, you need to defrost them outdoors. This recipe uses uneviscerated fish; if desired, you can cut off the heads and gut them. Here we simply rinse them thoroughly under running water.

2. A variety of spices for salting anchovies will not hurt. Take bay leaf, coriander, black pepper, allspice, cloves, ginger.

3. Grind the spices. Sprinkle the anchovies with chopped spices.

4. Then add coarse salt.

5. Mix anchovies with spices and salt. Place them in an enamel bowl.

Hamsa is a cheap Black Sea fish, also known as anchovy. Popular in Crimea, Odessa, Italy, Spain. Hamsa is the most delicious small fish. Many delicious dishes are prepared from it; on our website you will find various recipes from anchovy

. I often cook - it is prepared from fresh fish with onions and tomatoes. The only thing I haven’t cooked is anchovy soup, I don’t even know if such a dish exists.

Hamsa can be eaten with small bones (fried) and this is especially valuable, because they contain the most calcium. Hamsa has a high nutritional value and is even inferior to beef in some ways. It contains 17.5% protein, 2% fat and no carbohydrates. So anchovy contains the following macroelements: zinc, phosphorus, chromium, nickel, fluorine, as well as vitamin PP. The calorie content of anchovy is low; 100 g contains 88 calories.

Quick Ambassador

“Lightly salted anchovy is tastier than sprat because it is more tender and fattier. You can eat it straight with small bones. It is good as a stand-alone snack, for salads, sandwiches and canapés, and it is added to pizza toppings. Pairs perfectly with boiled eggs, vegetables, cheese and herbs. Any recipe that calls for salted fish will benefit from the presence of tender anchovies..."

The recipe for how to quickly salt anchovy will appeal to everyone. After all, when you have already bought fish, you want to try it as soon as possible. Thanks to quick salting, the fish turns out lightly salted. The recipe will help out those who suddenly have guests coming to visit. Quick-salted anchovies easily stand up as a leader among the pickles on the table.

Ingredients:

Cooking recipe step by step:

Ready, washed fish, compacted in a jar and filled with vegetable oil, is stored for 30 days.

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.

Dry salting

“The lifespan of anchovy does not exceed 4 years. The bulk of the catch consists of fish 1–2 years old. Heavy metal salts, which are dangerous to human health, do not have time to accumulate in fish.”

Dry salting of anchovy is a recipe that couldn’t be simpler. Prepare salt in sufficient quantity and 1 kg. fish. Add salt in any suitable container so that the salt envelops the fish on all sides. You can lay it in layers so that the fish is completely hidden in the salt. Press on top with 1–1.5 kg of pressure and place in a cool place.

After three hours you can eat lightly salted fish. First you need to rinse it, pinch off the heads, and remove the entrails. It is much more convenient to remove them from salted fish. After 3 days, the anchovy will be completely salted. It should be removed from the saturated solution, which is formed when fish interacts with salt, as needed. You can adjust the salinity in this recipe by washing or soaking.

Spicy pickling

If you use the recommendations on how to properly salt anchovy fish in a spicy way, you will get a tender, aromatic and piquant-tasting seafood product.

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.

Nutritional and energy value:

DIY dried anchovy

I warn you right away: the recipe has shortcomings, which I will discuss below.

But even in this version, these anchovies are quite ready to fulfill their “role” in Mediterranean recipes without any substitutions for herring, etc.

I understand that many will exclaim and say “where can I get this anchovy?” I don’t know, can you tell me if it is available?

In fresh form, taking into account certain seasonality, it may appear on sale in the spring and summer. I assume that it can be found frozen all year round.

And now, I’ll immediately tell you about the “shortcomings”.

of all, this is NOT the season for us. Although we sell fresh fish, they are small and the taste is less pronounced. Shopping and cooking are NOT recommended at this time.

Secondly, I froze it for 48 hours. Yes, the seller convinced me that I shouldn’t do this, but due to widely disseminated information about this, I decided to “play it safe.” What I mean is that the result was quite satisfactory even with a frozen product, although ideally they use the freshest fish.

A simple recipe for lightly salted anchovy

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 in the recipe for salting anchovy .

The number of search queries on this topic during the anchovy season 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. The wonderful Kerch fish market 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.

Salting, pickling and salting anchovy are all names for the same process. The recipe for this dish is extensive, many come up with their own methods, add special ingredients that add an interesting and unique taste. How do you cook anchovy? We will be glad to see your options for salting Kerch fish.

Step-by-step cooking recipe

Preparing this fish is so simple that even a child can do it!

Defrost the anchovy, rinse it under running water, if it is not headless or gutted, then remove the head and entrails (but you can also do it whole, however, then it will need to be cleaned before serving). I was lucky and bought the fish already gutted.

Place the melted fish in a bowl, add salt, sugar, spices and mix thoroughly.

Place a suitable circle made of wood or plastic on the fish and place a weight on top. Leave the fish to salt overnight at room temperature. The next morning the fish will be ready to eat. Transfer it to a container or glass jar and store in the refrigerator.

It’s true that we don’t keep it for long. Place the fish in a herring bowl, sprinkle with vegetable oil and vinegar, sprinkle with green onions. Very good with potatoes!

Ingredients

• 1 kg of fresh anchovy (can be replaced with capelin or sprat)
• 1 liter of water
• 150 g salt
• 2 tbsp. Sahara
• 1 tbsp. vinegar 9%
• 4-5 bay leaves
• 10 allspice peas
• 10 black peppercorns
• 5 clove buds

Homemade recipe

1. Pour water into a saucepan, add salt with sugar, bay leaves, peppercorns and cloves. Place the pan on the fire and bring the spicy brine to a boil, simmer over moderate heat for 5 minutes.
2. Remove the pan from the stove, pour vinegar into the brine and stir. Place the fish in a colander and rinse thoroughly(!) under running cool water. Place the washed anchovy in a large pan or bowl, pour in completely cooled brine and place a large plate on top (the diameter of which is slightly smaller than the diameter of the pan/bowl).
3. Place about 1 kg of pressure on top of the plate and leave for a day at room temperature. Then remove the pressure and plate, place the marinated fish in clean glass jars or plastic containers, pour in brine, close the lid tightly and put in the refrigerator.
4. Spicy salted anchovy is infused for about 2-3 days in the cold. After the specified time, the salted fish can be served as a snack. Bon appetit!

Step by step photos of the recipe

Additional Information

Man began to catch anchovy (European anchovy) from time immemorial. In the first centuries AD, Crimea was already selling herring, red fish and anchovy to Rome and Greece. The ancient Greek geographer and historian Strabo testifies that Pontic fish was highly valued and for the Bosporus it was the second source of income from foreign trade, after bread. The Athenian scientist Archestratus wrote a whole book about salted Bosporan fish, and its image was stamped on the coins of Panticapaeum, and these coins were called “Bosporan fish.” During excavations in Crimea, archaeologists still find sinkers from nets used to catch anchovy, and vats carved into the rocks in which it was salted. The ancient Greeks and Romans loved hamsa for its fat content, tenderness and unique, piquant, slightly bitter taste. Relative cheapness and accessibility have long won anchovy such popularity among the broad masses of the population that it was considered the most democratic fish. For modern fishermen, this small fish, only 6–10 cm long, is also the main object of fishing and is caught in huge quantities. Nevertheless, the number of anchovy, unlike others (flounder, for example), is not declining. Of the 160 species of fish in the Black Sea, anchovy is the most widespread.

How to properly prepare anchovy for salting?

Thaw frozen fish first. Best at room temperature. Then rinse the anchovy well under very cold water. Now drain the seafood in a colander and wait until the liquid has completely drained.

How to salt anchovy correctly?

It's very easy to salt anchovy. And yet, there are several ways to do this. Let's figure it out.

A simple way to salt anchovy

Take a large bowl. Wash it and dry it. Place the prepared fish into the dish. In this case, it is important that the anchovy lies in a thin layer. After this, add enough coarse salt so that it evenly, but not abundantly, envelops the seafood and mix. Now put it in the refrigerator for 2-3 hours. Then rinse off the salt and serve. It is better to first tear off the head and remove the insides. You will get excellent lightly salted anchovy. If desired, you can keep the fish for a longer time.

A quick way to salt anchovy

Place 1 kg of prepared anchovy in a deep bowl or container. Pour 0.4-0.5 kg of table salt over the fish. Add 30 g of sugar and the juice of one medium lemon. Mix everything. Keep at room temperature for 30 minutes. Then tie it in a bag and put it in the refrigerator for 1-2 hours. After this, remove, rinse, dry and serve.

Spicy way of salting anchovy

Place 1 kg of prepared anchovy in a clean and dry enamel bowl. Now add 100 to 300 g of coarse salt (to taste). Then add any spices (1-2 teaspoons). Stir. Place a slight pressure on top. Refrigerate for 2 days. After that, rinse. If the fish is too salty, you can soak it a little in cold water.

If you are going to store anchovy for some time, it is better to put it in a sterile glass jar and pour vegetable oil on top. The fish can remain in this state for up to a month.

How to pickle anchovy

There are several options for deliciously salting anchovy, these are dry salting, salting in brine, and also spicy. But first things first, read, try and choose the option that suits your taste. Although fatty anchovy prepared with your own hands will be delicious in any case!

Dry salted anchovy

A very simple option. Just sprinkle the anchovies with salt, and in a couple of hours the fish will be ready.

Prepare clean and dry dishes, it can be an enamel or glass bowl. Place anchovy in it, it is important that the fish does not lie in a thick layer. Add coarse salt (not iodized). Stir. There should be so much salt that it evenly (but not abundantly) envelops the anchovy. We put the fish in the refrigerator, 2-3 hours is enough and lightly salted anchovies will be ready. Before serving, rinse the anchovy with cold water.

How to pickle anchovy in brine

When anchovy is salted in brine, it turns out very tender and juicy. Many people prefer this method of salting.

If you have frozen fish, leave it to defrost, and in the meantime prepare the brine. We would like to draw your attention to an important point! Iodized salt and extra salt are not suitable for pickling

Brine ingredients:

Let the water boil and add sugar and salt, stir until dissolved. The anchovy brine is ready, let it cool.

We wash the fish under water, place it whole and head into a pan with ready-made brine. It must cover the anchovy completely. Now we need oppression. You can use a plate or saucer as it.

Place the dishes with brine and fish in the refrigerator. Depending on what kind of salted fish you want to get (lightly salted, medium salted or highly salted), the length of time the anchovies are kept in the brine depends. Keep in mind that when aged for 12 hours you will get anchovy of medium salinity. If you want to get lightly salted, keep less time, and accordingly more for highly salted.

Afterwards, just rinse the anchovy under water, remove the heads and add a little vegetable oil. Delicious lightly salted anchovy is ready!

So, now you know how to pickle anchovy in brine, let's move on to the next pickling option.

Spicy way of salting anchovy

For lovers of aromatic, spicy fish, we offer a recipe for spicy salting. Place 1 kg of fresh anchovy in a clean bowl and sprinkle with 150-200 grams of coarse salt. Add 2 teaspoons of spices. Mix. Next, cover the fish with oppression and put it in the refrigerator for 2 days.

In a couple of days, the spicy anchovy is ready! Rinse it with water and you can serve it.

Quick salting of anchovy with lemon

If you want to quickly pickle anchovy, then this method will suit you. Place the fish in a clean bowl, cover with table salt and sugar (for 1 kg of anchovy - 400 g of salt and 30 g of sugar). Squeeze the juice of one lemon and stir. leave the fish to salt for 30 minutes at room temperature. Then put the fish in a plastic bag and put it in the refrigerator for 1-1.5 hours. After this, rinse the anchovy and can be served.

That's all, now you know how to pickle anchovy at home to make it delicious! Enjoy your meal! And remember that fish is very healthy!

Source

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.