Salting anchovy at home recipe. Lightly salted anchovy - two delicious recipes for homemade salting

Delicious salty fatty fish for boiled potatoes, mmm ... yummy! or hamsa - overeating. Hamsa, or as it is also called - anchovies, you can buy in the store, or you can cook it yourself. We will tell you about this - how to pickle anchovy at home, several options for salting.

There are several options for tasty salting anchovy, this is dry salting, salting in brine, as well as spicy. But first things first, read, try and choose the option that you like. Although fatty anchovy cooked by yourself with your own hands will be delicious in any case!

Dry salted anchovies

A very simple option. It is enough to cover 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. Put anchovy in it, it is important that the fish does not lie in a thick layer. Pour coarse salt (not iodized). Stir. There should be enough salt so that it evenly (but not abundantly) envelops the anchovy. We remove the fish in the refrigerator, 2-3 hours are enough and salted anchovies will be ready. Rinse the anchovies with cold water before serving.

How to pickle anchovy in brine

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

If you have frozen fish, leave it to defrost, and in the meantime, prepare the brine. We want to draw your attention to an important point! For salting no good iodized salt and extra salt.

Brine Ingredients:

Water -1 l
Sea salt - 1 tbsp
Sugar - 1 tbsp

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

We wash the fish under water, put the whole head in a saucepan with ready-made brine. It must cover the anchovy completely. Now we need oppression. It can be used as a plate or saucer.

We put the dishes with brine and fish in the refrigerator. Depending on what salted fish you want to get (lightly salted, medium salinity or highly salted), the time of exposure of anchovies in brine depends. Be guided by the fact that with an exposure of 12 hours, you will get anchovy of medium salinity. If you want to get lightly salted, keep less time, and correspondingly more for heavily salted.

After, it is enough to rinse the anchovy under water, remove the heads and pour a little vegetable oil. Delicious salted anchovy is ready!

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

Spicy way of salting anchovy

For lovers of fragrant spicy fish, we offer a recipe for spicy salting. Put 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.

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

Quick salting anchovy with lemon

If you want to quickly pickle anchovy, then this method will suit you. Put the fish in a clean bowl, sprinkle 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 food plastic bag and refrigerate for 1-1.5 hours. After that, rinse the anchovy and you can serve it to the table.

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 useful!

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Anchovies are a rather expensive overseas delicacy, a small jar costs a lot of money, but anchovies can be cooked at home, and it turns out tasty and ten times cheaper. In addition, it is easy to adjust the salt to your liking (industrial anchovies are awfully salty). See the recipe for how to cook anchovies at home.

Ingredients:

1 kg. fresh anchovy
1 l. water
1 cup sea salt
1 tbsp Sahara
vegetable oil

To make anchovies, we need fresh anchovies, this fish is also called boqueron, sometimes sprat, although the latter is not entirely true. We buy anchovy in the store, choose fresh, dense, with whole bellies.
What is the best way to salt anchovy? There are several ways to salt anchovies (anchovies). With the dry salting method, the anchovy turns out to be quite dry and dense, not everyone likes such anchovy.
I like to salt anchovy in brine. Salted anchovy turns out to be more juicy and tender, it goes great both for canapes and snacks, and for boiled potatoes with ... yes, you thought right, with her, with vodka))).
So, we hide the anchovy for a while in the refrigerator, and we ourselves will prepare the brine. If you managed to buy a frozen anchovy, then defrost it slowly in the refrigerator.
Pour 1 liter of water, pour 1 glass of sea salt. If there is no sea salt, then we take coarse rock salt (Extra salt or iodized salt are not suitable).

Add 1 tablespoon of sugar.

Bring water to a boil, salt and sugar should dissolve. Let the brine cool down.
We take out the anchovy from the refrigerator, wash the fish in cold water. You don't need to remove the heads or entrails!
In the brine, which has cooled to room temperature, spread the anchovy.

The brine should completely cover the fish.

We put oppression on top, it can be an ordinary plate or saucer.

We put the vessel with anchovy in the refrigerator for the night (12 hours). With a 12-hour salting of anchovies, medium salinity is obtained. Depending on the desired result, we reduce or increase the salting time. For traditional salted anchovies, salt for 24 hours.
After that, we clean the fish: we remove the heads and abdomens. Rinse salted anchovies in cold water. That's all, a very tasty salted anchovy is ready. By the way, you can serve it in this form, only lightly drizzling with olive oil, or, following the tradition, you can remove the ridges and serve one fish fillet on the table (the tails are not removed).

For storage, put the salted anchovy in a jar, fill it with vegetable oil (preferably olive oil), cover with a lid and hide in the refrigerator. But for the sake of justice, I must say: do not rush to hide homemade anchovies in the refrigerator, they will come for them very quickly to eat))))
As you can see, pickling anchovy, that is, cooking anchovies, is very, very simple. Therefore, before the holidays, buy a kilo of anchovy and pickle it at home. It will be tasty, cheap and cheerful)))

Anchovy, as well as bokeron, less often sprat, is called a medium-sized fatty fish. Salted products can be purchased at the store. But by salting the fish with your own hands, you can get a more delicate and tasty product. In om, how to salt anchovy, there is nothing complicated.

Preparing fish and a simple salting method

Before salting the fish, the carcasses are washed in ice water. To glass water, the product will be for some time in a colander located above a saucepan or bucket. Before salting the fish heads, it is advisable to remove and gut the inside.

Tip: Frozen anchovy thaws at room temperature.

Before you start salting bokerons using a simple method, you need to arm yourself with a large, clean and dry bowl and prepare the carcasses, which should be put in a bowl so that a thin layer of anchovy is obtained.

Coarse salt is taken, it is poured in an even layer on the fish, after which the ingredients are mixed and the hamsa is placed on the refrigerator shelf for a couple or three hours. After that, the salt should be washed off, and lightly salted anchovy can be served at the table. If you wish, you can hold the fish carcasses in the salt longer.

Quick salting

There are cases, for example, the arrival of guests, when the anchovy at home needs to be salted quickly. A deep bowl or a plastic container is taken, anchovy is placed in it, covered with table salt (400 or 500 grams). Add 30 grams of granulated sugar. They take a medium-sized lemon, squeeze the juice, and pour it into the fish. Everything is mixed up.

Salted products should stand in the room for half an hour, after which the fish in the container is additionally packed in a plastic bag and kept in the refrigerator for about two hours. After the required time has elapsed, the product is taken out, washed in water, dried and consumed.

Spicy salting

Before taking on the salt, the carcasses are washed and gutted. In a clean and dry piece of enamelware, the fish is placed in a layer, sprinkled with coarse salt, which may need 100 or 300 grams, depending on preferences. Spices can be poured different, but the amount should be within one or two teaspoons. The composition is mixed. The products pressed down by oppression are left in the refrigerator for 2 days. Before use, the bokerons are washed, and if the fish is brackish, it is soaked in cool water.

Tip: For monthly storage of anchovy, it should be placed in a glass jar, after sterilizing the container. Vegetable oil is poured on top.

homemade anchovy recipe

Anchovy from the store is expensive, while factory production prepares too salty products, so it is better to salt anchovies yourself.

To prepare anchovies, you will need: a kilo of fresh anchovy fish, water (liter), sea salt (250 grams), a large spoonful of granulated sugar and a little vegetable oil.

Tip: When shopping for anchovies in the supermarket, look at the fresh, plump fish. The bellies of carcasses must be intact.

Anchovies can be salted, referring to different methods. If you use the dry method, the fish will be dryish and dense. To get juicy and tender fish, anchovy is prepared with brine. Frozen seafood gradually thaws in the refrigerator.

While the fish is in the refrigerator, they are preparing a saline solution. Sea salt is poured into the water. In the absence of sea crystals, coarse rock salt is taken. Iodine is not used. Sugar is poured into a container with salt water. Bulk products dissolve. When the liquid boils, remove the pan from the heat, allow the brine to cool.

Bokeron is taken out from the shelf of the refrigerator, washed under running cold water. Carcasses are left whole, with heads and entrails. Pour raw materials with brine at room temperature so that the fish is buried in it. Cover the container with the products with a plate so that it slightly presses the fish as oppression. For half a day, bokerons should be kept on a refrigerated shelf, the fish will turn out to be medium-salted. For lightly salted, the exposure time is reduced by several hours. To get traditional anchovies, anchovies are salted for a day.

Tip: Salted anchovies have a wide range of uses. With anchovy you get delicious canapes and snacks, the fish is good with boiled potatoes, with vodka.

Salted sprat must be cleaned before use, removing the heads and abdominal parts. Cold water is used to wash the fish. On the table, you can put anchovy, poured with a small amount of olive oil. You can use only fish fillets, separating the ridge from each carcass, but the anchovies always have a tail.

After the fish has been salted, it can be placed in glass jars, pour olive oil on top, put a lid on. Products will be stored in a refrigerator for a month.

Ingredients:

1 kg. fresh anchovy
1 l. water
1 cup sea salt
1 tbsp Sahara
vegetable oil

To make anchovies, we need fresh anchovies, this fish is also called boquerón, sometimes sprat, although the latter is not entirely true. We buy anchovy in the store, choose fresh, dense, with whole bellies.
What is the best way to salt anchovy? There are several ways to salt anchovies (anchovies). With the dry salting method, the anchovy turns out to be quite dry and dense, not everyone likes such anchovy.
I like to salt anchovy in brine. Salted anchovy turns out to be more juicy and tender, it goes great both for canapes and snacks, and for boiled potatoes with ... yes, you thought right, with herself, with vodka))).
So, we hide the anchovy for a while in the refrigerator, and we ourselves will prepare the brine. If you managed to buy a frozen anchovy, then defrost it slowly in the refrigerator.
Pour 1 liter of water, pour 1 glass of sea salt. If there is no sea salt, then we take coarse rock salt (Extra salt or iodized salt are not suitable).

Add 1 tablespoon of sugar.

Bring water to a boil, salt and sugar should dissolve. Let the brine cool down.
We take out the anchovy from the refrigerator, wash the fish in cold water. You don't need to remove the heads or entrails!
In the brine, which has cooled to room temperature, spread the anchovy.

The brine should completely cover the fish.

We put oppression on top, it can be an ordinary plate or saucer.

We put the vessel with anchovy in the refrigerator for the night (12 hours). With a 12-hour salting of anchovies, medium salinity is obtained. Depending on the desired result, we reduce or increase the salting time. For traditional salted anchovies, salt for 24 hours.
After that, we clean the fish: we remove the heads and abdomens. Rinse salted anchovies in cold water. That's all, a very tasty salted anchovy is ready. By the way, you can serve it in this form, only lightly drizzling with olive oil, or, following the tradition, you can remove the ridges and serve one fish fillet on the table (the tails are not removed).

For storage, put the salted anchovy in a jar, fill it with vegetable oil (preferably olive oil), cover with a lid and hide in the refrigerator. But for the sake of justice, I must say: do not rush to hide homemade anchovies in the refrigerator, they will come for them very quickly to eat))))
As you can see, pickling anchovy, that is, cooking anchovies, is very, very simple. Therefore, before the holidays, buy a kilo of anchovy and pickle it at home. It will be tasty, cheap and cheerful)))

1 kg. fresh anchovy
1 l. water
1 cup sea salt
1 tbsp Sahara
vegetable oil

To make anchovies, we need fresh anchovies, this fish is also called boqueron, sometimes sprat, although the latter is not entirely true. We buy anchovy in the store, choose fresh, dense, with whole bellies.
What is the best way to salt anchovy? There are several ways to salt anchovies (anchovies). With the dry salting method, the anchovy turns out to be quite dry and dense, not everyone likes such anchovy.
I like to salt anchovy in brine. Salted anchovy turns out to be more juicy and tender, it goes great both for canapes and snacks, and for boiled potatoes with ... yes, you thought right, with her, with vodka))).
So, we hide the anchovy for a while in the refrigerator, and we ourselves will prepare the brine. If you managed to buy a frozen anchovy, then defrost it slowly in the refrigerator.
Pour 1 liter of water, pour 1 glass of sea salt. If there is no sea salt, then we take coarse rock salt (Extra salt or iodized salt are not suitable).
Add 1 tablespoon of sugar.
Bring water to a boil, salt and sugar should dissolve. Let the brine cool down.
We take out the anchovy from the refrigerator, wash the fish in cold water. You don't need to remove the heads or entrails!
In the brine, which has cooled to room temperature, spread the anchovy.
The brine should completely cover the fish.
We put oppression on top, it can be an ordinary plate or saucer.
We put the vessel with anchovy in the refrigerator for the night (12 hours). With a 12-hour salting of anchovies, medium salinity is obtained. Depending on the desired result, we reduce or increase the salting time. For traditional salted anchovies, salt for 24 hours.
After that, we clean the fish: we remove the heads and abdomens. Rinse salted anchovies in cold water. That's all, a very tasty salted anchovy is ready. By the way, you can serve it in this form, only lightly drizzling with olive oil, or, following the tradition, you can remove the ridges and serve one fish fillet on the table (the tails are not removed).
For storage, put the salted anchovy in a jar, fill it with vegetable oil (preferably olive oil), cover with a lid and hide in the refrigerator. But for the sake of justice, I must say: do not rush to hide homemade anchovies in the refrigerator, they will come for them very quickly to eat))))
As you can see, pickling anchovy, that is, cooking anchovies, is very, very simple. Therefore, before the holidays, buy a kilo of anchovy and pickle it at home. It will be tasty, cheap and cheerful)))

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