📝 About This Recipe
Tracing its roots to the sun-drenched coastlines of Sicily and Cantabria, this ancient preservation method transforms humble fresh anchovies into umami-rich culinary gold. The process of salt-curing draws out moisture and intensifies the fish's natural savoriness, while a long soak in premium olive oil mellows the salt and creates a silky, melt-in-the-mouth texture. This is a slow-food masterpiece that rewards patience with a depth of flavor no store-bought tin can ever replicate.
🥗 Ingredients
The Fish
- 2 pounds Fresh Anchovies (very fresh, firm, and bright-eyed)
The Cure
- 2 cups Coarse Sea Salt (non-iodized, Sicilian or Maldon preferred)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Dried Bay Leaves (crumbled slightly)
The Finishing Oil & Aromatics
- 2 cups Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Dried Red Chili Flakes (optional for subtle heat)
- 1 piece Fresh Rosemary Sprig (very small, for the final jar)
- 2 strips Lemon Zest (pith removed)
👨🍳 Instructions
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1
Begin by cleaning the fresh anchovies. Hold the fish in one hand and gently pinch the head between your thumb and forefinger, pulling it away; the innards should come out with the head. Run your thumb along the belly to open it and rinse under very cold water.
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2
Pat the cleaned fish extremely dry using paper towels. Moisture is the enemy of a good cure, so ensure they are as dry as possible before proceeding.
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3
In a clean, non-reactive glass or ceramic container, spread a generous 1/2-inch layer of coarse sea salt across the bottom.
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4
Lay the anchovies in a single layer over the salt, packing them tightly side-by-side without overlapping too much.
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5
Cover the fish with another layer of salt, ensuring no flesh is visible. Repeat the layering process (salt, fish, salt) until all fish are used, finishing with a thick layer of salt on top.
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6
Place a weight (like a smaller lid with a heavy jar on top) over the salt to press the fish down. This helps express liquid. Store in a cool, dark place for 2 to 3 months. Check periodically and drain off any excess liquid (brine) that rises to the top.
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7
After the curing period, the fish should be firm and reddish-brown. Remove the anchovies from the salt and quickly rinse them in a mixture of water and a splash of white wine vinegar to remove excess salt.
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8
Carefully pull the fillets away from the central backbone. The bone should pop out easily at this stage. Trim any ragged edges with a sharp knife.
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9
Pat the fillets dry once more. This is crucial before introducing them to the oil.
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10
Sterilize a glass jar. Place the sliced garlic, chili flakes, lemon zest, and rosemary at the bottom.
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11
Layer the cured fillets into the jar vertically or horizontally, then pour the extra virgin olive oil over them until they are completely submerged.
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12
Tap the jar gently on the counter to release any trapped air bubbles. Seal tightly and store in the refrigerator for at least 3 days before eating to allow the flavors to harmonize.
💡 Chef's Tips
Always use the freshest fish available; if they smell 'fishy' before you start, they aren't fresh enough. Never use table salt; the iodine will ruin the flavor and the fine grains will over-salt the fish too quickly. If the olive oil solidifies in the fridge, simply leave the jar at room temperature for 15 minutes before serving. Ensure the fish are always completely submerged in oil to prevent spoilage; top up the oil as you use the fillets. For a less salty result, you can soak the cured fillets in milk for 15 minutes before putting them in oil.
🍽️ Serving Suggestions
Serve atop a slice of toasted sourdough with a thick layer of unsalted cultured butter. Drape over a classic Caesar salad or a Niçoise salad for an authentic salty punch. Whisk into a warm bagna cauda dip with garlic and butter for raw seasonal vegetables. Pair with a crisp, dry white wine like a Vermentino or an ice-cold Manzanilla Sherry. Finely chop and toss with spaghetti, toasted breadcrumbs, and lemon zest for a quick pasta dish.