belo!! i like the ones that sell in supermarket but this ones looks to fresh maybe if u leave them more before eating them ? and do this keep the salt and vinegar strong ? or u should add for more strong taste a bit more vinegar one second step if i want
I enjoy using anchovies in cooking, but not alone. Would this recipe reduce the salty flavor enough to take the edge off and allow a less experienced anchovy consumer to branch into eating them alone?
Hello! Marinated anchovies - a traditional recipe of Southern Italian cuisine to snacks. Marinated anchovies are very popular in Italy. I live in Italy and often cook anchovies according to various recipes )) Cook according to this recipe and eat for health, it is very tasty! 👍👌
Fresh anchovies aren't salty. You're probably thinking of canned/cured anchovies, which are extremely salty and are mostly used for flavouring/salting dishes. These ones won't be that salty since all the salt in them is what you use in the recipe.
Fresh anchovies just taste like most other oily fish, the salty taste associated with them is only because canned anchovies are salt cured for a while before being packed. So yes these will be way less salty than canned anchovies
Dying Upon The Truth Vinegar also dissolves many nutrients, and unfortunately does not kill Anisakis Worm, the worst enemy of humans eating raw fish, so be careful. To avoid risks it is better to freeze anchovies for 48 hours (not simply 3 hours as stated by the other guy), as - 4° Celsius degrees of the Fridge are just enough to make fish safe from larvae and eggs of anisakis as long as usually luckily fish had been already frozen a first time on the harvesting ship before arriving at market and then in shops. If you are lucky people and you have somewhere at home a blaster chiller (there are models costing just 400€ nowadays), then zt24 hours at -20° Celsius Degrees are more than enough for safety as it is the minimum freezing amount of time stated by law if you own a sushi restaurant. Blasting chilling the fish makes it not loosing its flavour and nutrients and more, it is safe to eat it.
Fish is washed in vinegar and salt, but if you like a very white fish before you lay down in vinegar you can wash in running water - the taste will be different ((
The classic recipe for pickled anchovies, pour the oil over the anchovies for storage. For those who follow the keto diet, this recipe is Super! just right :)
