How to desalt and clean salted anchovies: a practical guide

How to desalt and clean salted anchovies: a practical guide

Salted anchovies are an essential ingredient in Mediterranean cuisine, appreciated for their intense flavor and versatility. However, before using them in recipes such as sauces, pasta dressings, or salads, they need to be properly desalinated and cleaned. This guide will show you how to do it step-by-step to obtain perfect, ready-to-use anchovies.

What do you need?

Before you begin, make sure you have the following tools and ingredients on hand:
- Salted anchovies.
- A bowl of cold water (preferably mineral water for a more delicate flavor).
- A colander or a pasta strainer.
- A small knife or your fingers for cleaning.
- Olive oil (optional, for preserving them).

1. Initial rinse
Salted anchovies are covered with a generous amount of salt for preservation.
1. Remove the anchovies from their container and shake off any excess salt.
2. Rinse them quickly under cold running water to remove the surface layer of salt.

2. Desalination
The desalting process is crucial for reducing the salty flavor of anchovies and balancing their taste.
1. Fill a bowl with cold water and soak the anchovies.
2. Soak the anchovies for about **10-15 minutes**. This is just a guideline; if you prefer a less intense flavor, you can soak them for a few minutes longer.
3. Once soaking is complete, drain them using a colander.

3. Cleaning the anchovies
After desalinization, it's time to remove the bones and fins.
1. Place an anchovy on a cutting board or hold it between your fingers.
2. Gently open the fish in half, starting from the head, and remove the central spine with your fingers or a knife.
3. Remove any remaining fins and entrails.
4. Rinse briefly under running water to ensure they are completely clean.

4. Preservation of cleaned anchovies
If you don't intend to use the anchovies immediately, you can store them:
1. Available in a glass container.
2. Completely cover them with olive oil to keep them soft and preserve their flavor.
3. Store the jar in the refrigerator and consume within one week.

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Useful tips
- Avoid hot water : Always use cold water to prevent altering the texture and flavor of the anchovies.
- Final taste test : After desalinization, taste a small piece of anchovy to verify that the salt level is to your liking.
- Flavored oil : If you want an extra kick, you can add garlic, chili pepper, or herbs to the preserving oil.

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Conclusion
Desalting and cleaning salted anchovies takes only a few minutes, but it makes all the difference in obtaining an ingredient with a balanced and pleasant taste. Once ready, you can use them in countless recipes: from classic pasta with anchovies to preparing sauces like bagna cauda.

Now that you know how to do it, try preparing your own anchovies right away and bring an authentic touch of Mediterranean tradition to your kitchen!