Acciughe Sotto Sale Fatte in Casa

Acciughe Sotto Sale Fatte in Casa

December 11, 2019 16 By Luis Garrison


Hello everyone and welcome back on CiboDentro Channel. I’m Paolo, and Today I propose a video that will be useful for the preparations of fish that you will do all year, in fact we will obtain a product that can be eaten alone, or that is often used to flavor fish from the lake, or added to fish sauces . Salted anchovies Historically the potting period of anchovies from May to July, depending on the geographical area and its environmental temperature. We start with fresh anchovies having a length of 12-15 cm, large enough to hold the salting. It start removing the head, rotating and pulling in order to extract the innards anchovy. At this stage it may happen not to be able to pull out the entrails, we will get a product still edible, it will be sterilized thanks to the presence of salt This continues for all the anchovies and put them in a container. We add a handful of salt to each layer to promote fluid loss. And let rest 6-8 hours Anchovies NOT BE EVER MADE CONTACT WITH UNSALTED WATER to prevent rot, so do not wash! take of sterile containers, form a layer of salt on which we place, one HEAD-TAIL layer of anchovies. Important to fill well each layer so as not to leave too many gaps. Completed the first layer, we put more salt and begin a second layer of anchovies, cross the first and always with anchovies arranged HEAD TAIL. Precede in this manner, alternating layers of anchovies, a criss-cross each other up to reach the edge of the container. Once in the middle of the container, let us help with a saucer and we press the anchovies in order to bring out any air bubbles t hat have formed in the layers. Pressed well, without exaggerating, then with your hands Re-pack the layers in order to put them back on top. Once you reach the edge, we bestow the remaining space with coarse salt and cover. Need a weight of 6 Kg that keep you on the container for 4-5 days You can use the wash and dry stones, . a full bottle of water, or to be very precise you can use weights from 1-2 Kg per dumbbell gym A layer is interposed between the weight and the anchovies, wood or even better glass, easily cleanable and sterilizable. after 4 days you take off the weight, clean the board and topping up: you can add the anchovies taken from a smaller jar and prepared in advance to make the topping, or you can fill it with rock salt. Once clean and added salt, the remaining space is covered with the brine reset the level, we now add a weight of 4 Kg And every 15 days we clean the rim of the jar and add a little of brine. We continue so for 60 days. As usual I greet you and I wish you fun I wait for you next Thursday with another video for the summer. Ciao! and the next!