Lightly salted anchovy at home

This is an absolutely classic recipe for salting the freshest small Black Sea fish—small sprat, kilka, sausage, anchovy, ruff, and so on. It's very easy to choose freshly caught fish—it's shiny, glossy, smells good, has a firm body, and a firm belly. Day-old raw fish have soft bellies, and their intestines often protrude. Imagine, we sell that kind of fish here too.

Ingredients

Hamsa (anchovies) - 600 g

Salt - 3 tbsp.

Sugar - 1 tbsp.

Water - 1 liter

166 kcal

0 h 20 min

2 hours.

2 hours 20 minutes

Cooking process

Prepare the ingredients for making lightly salted anchovy at home according to the list of ingredients.

First, boil a liter of water, add sugar and salt in small heaps, and dissolve completely. Place the saucepan in a larger container of cold water. Cool the brine completely.

Place fresh anchovy in the cooled brine and leave for at least 2 hours.

After a while, the small, thin fish will be completely cooked. Larger anchovies will need to be salted for about 6-7 hours.

Homemade lightly salted anchovy is ready. Boil the potatoes or mash them and enjoy the world's most delicious lightly salted fish!

Enjoy!

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