Salted Anchovies

Explanation of the salting process
The salting technique is an age-old preservation method that enhances the flavor and texture of fish, allowing prolonged storage without refrigeration. In the case of anchovies, the process is carried out in several stages:

Selection of the fish: anchovies(Engraulis encrasicolus) caught at their best moment, generally in spring and summer, when their fat content is optimal for maturation, are used.

Cleaning and gutting: The viscera of the fish are removed manually to avoid undesired flavors and ensure the quality of the product.

Salting layers: The anchovies are placed in wooden barrels or plastic buckets in alternating layers of coarse salt and fish. The salt absorbs moisture and promotes controlled fermentation.

Pressing and maturation: Pressure is applied with a weight on the anchovies, which helps to extract liquids and concentrate the flavors. Maturation lasts between 6 and 12 months, depending on the desired final quality.

Washing and packaging: Once the optimum maturation point is reached, the anchovies are washed to remove excess salt and packaged whole in salted form for distribution.

This process results in anchovies with an intense flavor, firm texture and a perfect balance between saltiness and umami.

Differences between salted anchovies and anchovies in oil
Salted anchovies and anchovies in oil share the same origin, but their preparation and characteristics are different.

Salted anchovies: These are whole fillets that have undergone a salt curing process and need to be desalted before consumption. They have a more intense flavor and a firmer texture, preserving their purity without interference from other ingredients.

Anchovies in oil: These are the result of a subsequent process in which the already desalted and cleaned fillets are submerged in olive oil. This softens their flavor and gives them a more tender and mellow texture, in addition to prolonging their shelf life.

While salted anchovies require prior preparation and offer greater gastronomic versatility to adjust the salt content according to taste, anchovies in oil are a practical and ready-to-eat option for appetizers, salads or tapas.

How to prepare and desalinate salted anchovies
Before consuming salted anchovies, it is essential to follow a desalting and cleaning process to enhance their flavor without making them excessively salty.

Desalting
- Remove the anchovies from the salt and shake them to eliminate the excess.
- Rinse them quickly under cold running water.
- Immerse them in a bowl of cold water for approximately 5 to 10 minutes, depending on the desired salt level.
- Dry them well with absorbent paper or a clean cloth.

2. Cleaning and filleting
- Remove the central bone by separating the loins with your fingers or a knife.
- Remove the remaining skin with a damp cloth, without soaking them in water again to preserve their flavor.
- Optionally, dip the fillets in olive oil to improve their preservation and texture.

With these steps, the anchovies are ready to be used in multiple preparations, from gourmet recipes to simple side dishes such as toast with tomato or butter.

Preservation and storage
To maintain the quality of salted anchovies, it is essential to follow proper storage guidelines.

Before opening the package:
Store in a cool, dry place, away from light and humidity. The ideal storage temperature is between 4°C and 10°C, so the refrigerator is a good option.

After opening the package:
- If they have not been desalted, they can still be kept in their own salt, making sure to cover tightly.
- Once desalted and filleted, it is advisable to dip them in olive oil and store them in an airtight container in the refrigerator.
- Consume them within 5 to 7 days to enjoy their best flavor and texture.

Following these tips, salted anchovies will maintain their optimum quality for months, allowing you to enjoy their authentic flavor at any time.