They are covered in brine, which is a solution of water and salt, with a 10 to 22% of salt in water. They are packaged in glass jars and they are cleaned and prepared when needed.
They are cleaned removing the head and guts. Then, they are separated by size and placed in plastic tanks forming layers of salt and anchovies until the tank is full and the last layer is salt.
They stay that way for 3 months, although this curing process usually lasts from 6 to 8 months.
They lose water and fat in these months, acquiring salt and its characteristic colour, smell and taste. Temperature must be controlled through this process and it must be kept low so the meat does not spoil. They are said to be in “lethargy”. The salt amount is also important because the more salt they have, the worse their preservation will be.
Crusty surface, anchovies with salted cream and emulsion of roasted vegetables
- Type of dish: Appetizers and canapes
- Temperature: Hot
- Aromatic herbs
- Big game hunt
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