We are going to make anchovies, the preparation is salted and we can make it at home from anchovies and coarse salt as indicated in the recipe. It is a recipe that contains quite a lot of salt, so be careful with hypertensive and low sodium diets.
Anchovies are ideal as a tapa, they are an oily fish, and today we are going to prepare our anchovies in a homemade and traditional way at home.
The season for buying anchovies starts in April and lasts until September. We will choose fresh and large anchovies as they shrink a little at the end of the season.
Once bought and to avoid problems with anisakis it is essential to freeze them for several days in the freezer.
Once defrosted, we start preparing them. I prepared this recipe in April and we started eating them in November.

2 hours
200 d
200 d 2 h


  • Container to salt the anchovies


  • fresh anchovies, as large as possible with a firm body and shiny skin
  • coarse salt
  • olive oil
  • a few grains of black pepper
  • 1 bay leaf


  • The first step is to freeze the anchovies for several days to avoid anisakis, as we are not going to cook them, we are only going to salting them.
  • Once defrosted, wash them with water and drain them, and prepare a container with a lid where we will keep them salted in the fridge.
  • Put a layer of coarse salt on the base of the container, and then place a layer of anchovies on top.
  • Again another layer of salt on top, and another layer of anchovies
  • In this way, a layer of anchovies and a layer of coarse salt covering, we will fill the container.
  • We finish with a last layer of coarse salt covering the anchovies well, on top we will put the bay leaf and several grains of black pepper.
  • Now we keep the anchovies in the fridge for a few months, I have had them from April to November.
  • I keep them in the fridge because where I live is a very humid area and they spoil outside, anyway I have to keep an eye on them and if I see water forming at the bottom of the container, I take it out of the fridge, open the lid and overturning the container a little I drain the water, I do this every time I see water at the bottom.
  • After these months have passed, I remove the anchovies that I am going to eat from the container (the rest I leave in the container with the salt in the fridge).
  • I clean the anchovies under the tap.
  • First, rubbing a little, I remove the skin and guts that may have remained, the salt makes them disappear.
  • Then I remove the head and, opening them in half, I carefully remove the central spine and also the tail.
    Remove any visible bones.
  • Soak them to remove a little salt, just a little until the salt is to your liking, but not too much as the water can soften them.
  • To be sure of the saltiness, it is best to taste them.
    Now, before putting the anchovy fillets in the oil, they should be well drained of water, so place the fillets on a layer of absorbent paper.
  • Cover the top with another layer of absorbent paper and press lightly to expel the water.
  • Once drained, place them in a container well covered with olive oil and you can eat them, they are delicious.
  • They do not last long, they can also be stored in a glass jar with olive oil.

Another way to prepare the anchovies is with vinegar, also ideal as a tapa, try the recipe Anchovies in vinegar

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