Homemade Anchovy Preserve in Olive Oil
Healthy Homemade Anchovy Preserve in Olive Oil for Your Kitchen
Discover the joy of making your own authentic anchovy preserve in olive oil with this simple recipe, using freshly caught anchovy fish for ultimate peace of mind. This well-cured anchovy is a versatile ingredient, perfect for elevating your salads with a flavorful dressing or as a base for delicious anchovy pasta. After a minimum of 15 days of curing, you’ll experience a deep, rich flavor. Stored in the refrigerator, it can last up to a year, making it an economical and delightful addition to your pantry.
Main Ingredients- 500g fresh anchovies (use high-quality, fresh fish)
- 20 Tbsp coarse sea salt (Korean coarse sea salt)
- 200ml white wine vinegar
- Extra virgin olive oil (enough to fully submerge the anchovies)
Cooking Instructions
Step 1
We will begin by preparing fresh anchovies to create a delicious anchovy preserve in olive oil.
Step 2
Prepare an airtight container for curing the anchovies. Spread a thin layer of coarse sea salt, about 1cm thick, on the bottom of the container. This initial layer will use approximately 4 tablespoons of salt.
Step 3
Gently bend the head of each anchovy backward to detach it. This action helps to pull out the internal organs attached to the head, ensuring a cleaner process.
Step 4
After removing the head and internal organs, use your fingernail to split the anchovy lengthwise down the back. The flesh is very delicate, so a knife is not necessary. You can leave the backbone in or remove it as desired.
Step 5
Rinse the cleaned anchovies under running water to thoroughly wash away any remaining residual internal organs from the cavity.
Step 6
Carefully arrange the cleaned anchovies, one by one, on top of the layer of salt in the container.
Step 7
Sprinkle another layer of coarse sea salt, about 4 tablespoons, evenly over the anchovies. Salt plays a crucial role in the curing process.
Step 8
Repeat this layering process: place a layer of prepared anchovies, then cover them with a layer of salt. Continue until all the anchovies are used. Securely close the lid and refrigerate for at least 15 days to cure.
Step 9
After 15 days, open the container. You will notice that a significant amount of the salt has dissolved, creating a liquid from the anchovy juices and salt.
Step 10
Carefully drain and discard all the liquid that has accumulated during the curing process. Removing this liquid is important to avoid any potential bitterness.
Step 11
Now for the rinsing stage. Pour about 100ml of white wine vinegar into the container. Gently rinse the anchovies one by one in the vinegar to remove the salt. The vinegar will help to neutralize any fishy odor and add a pleasant flavor.
Step 12
Place the rinsed anchovies in a separate bowl, setting them aside. Handle them gently to prevent them from breaking apart.
Step 13
The vinegar mixture, now mixed with salt and anchovy juices, will appear cloudy. This is a normal part of the process.
Step 14
Pour another 100ml of fresh white wine vinegar into the container. Rinse the anchovies a second time, ensuring they are well-coated with the vinegar. This second rinse further helps to remove any lingering saltiness.
Step 15
Arrange the rinsed anchovies neatly into a clean airtight container for storage. Try to layer them without excessive overlapping.
Step 16
Fill the container carefully and uniformly with the anchovies. Packing them snugly ensures the olive oil will permeate evenly.
Step 17
It’s time to add the extra virgin olive oil. Pour enough olive oil to completely submerge the anchovies. Seal the container tightly and refrigerate for another 15 days to mature. The olive oil acts as a preservative and enhances the flavor.
Step 18
This is the appearance after the final 15-day maturation period. Any white crystalline formations on the surface will dissolve naturally when brought to room temperature. Homemade anchovies prepared with care like this can be stored in the refrigerator for up to a year, offering delicious flavor for a long time.
