📝 About This Recipe
Transport yourself to the rugged coastline of Liguria with this ancient preservation technique that transforms humble anchovies into umami-rich Mediterranean gold. This traditional method relies on the purity of sea salt and the freshness of the catch to create a pantry staple that is infinitely superior to store-bought varieties. The result is a firm, rose-colored fillet with a complex, savory depth that serves as the backbone of authentic Italian coastal cuisine.
🥗 Ingredients
The Fish
- 2 kg Fresh Anchovies (extremely fresh, ideally caught within 24 hours)
The Curing Agent
- 1.5 kg Coarse Sea Salt (Sicilian or Mediterranean sea salt is preferred)
For Serving (Traditional Preparation)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 cloves Garlic (thinly sliced)
- 1 bunch Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano (wild Mediterranean variety if possible)
- 1/2 teaspoon Chili Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Prepare your workspace with a large bowl for the fish and a dedicated area for cleaning. Do not wash the anchovies with fresh water, as this can encourage spoilage; if they must be cleaned, use a light brine of sea water or salted water.
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2
Clean each anchovy by gently twisting the head and pulling it away. The innards should come out attached to the head. Do not remove the spine or tail at this stage; the bone helps maintain the structure during the long curing process.
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3
Place the cleaned anchovies in a colander and let them drain for about 30 minutes in a cool place to remove any excess blood or moisture.
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4
Select a traditional 'arbanella' (glass jar) or a ceramic crock. Start by creating a solid 1-cm layer of coarse sea salt at the very bottom of the container.
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5
Lay the first layer of anchovies side-by-side on top of the salt. Arrange them 'head-to-tail' (alternating directions) to ensure they fit snugly without leaving large gaps.
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6
Cover the first layer of fish completely with another layer of coarse salt, ensuring no part of the fish is visible.
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7
Repeat the layering process, alternating the direction of the fish layers (e.g., if the first layer was horizontal, make the second layer vertical) until the container is full, finishing with a generous 2-cm layer of salt.
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8
Place a clean, food-grade weight (like a smooth stone or a weighted lid) on top of the final salt layer. This pressure is crucial to express air and moisture, creating the natural brine.
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9
Store the jar in a cool, dark, and dry place (like a cellar). After 48 hours, a liquid (brine) will form. Do not discard this; it protects the fish from oxidation.
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10
Let the anchovies cure for at least 60 days. Check periodically to ensure the fish remain submerged in the brine; if the level drops, add a saturated solution of water and sea salt.
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11
To serve, remove the desired number of anchovies from the salt. Rinse them quickly under cold water to remove excess salt, then carefully remove the central spine and tail to yield two clean fillets.
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12
Pat the fillets dry with paper towels and arrange them on a platter. Drizzle generously with extra virgin olive oil and garnish with garlic, parsley, and oregano before serving.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be bright and the bodies firm. Never use iodized table salt, as it will result in a bitter flavor and mushy texture. If a white 'scum' forms on the surface of the brine during curing, simply skim it off with a clean spoon. Once the jar is opened after the curing period, you can keep it in the refrigerator to extend its life even further. When desisting the fish for serving, soaking them in a little white wine or milk for 10 minutes can further mellow the saltiness.
🍽️ Serving Suggestions
Serve as a classic 'Antipasto' on toasted sourdough bread with a thick layer of unsalted butter. Pair with a crisp, dry white wine from Liguria, such as a Vermentino or Pigato. Use the cleaned fillets to garnish a classic Spaghetti alla Puttanesca or a Caesar Salad. Arrange alongside roasted red peppers and buffalo mozzarella for a vibrant Mediterranean salad. Finely mince and whisk into a vinaigrette for a deep, savory dressing for grilled vegetables.