Organ Sale Pro And Cons

anchovies anchovy in



And if there fosssero the accughe as you would? not yet salty? then you just have to use those you find on the market .... or follow the procedure I describe.




Detach the heads and entrails from the anchovies, put them in school with sea salt to promote fluid loss, let stand for at least 5 / 6 hours. After wash them with sea water, take a mixture of salt, pepper and oregano and Cugnetto washing with sea water. Attention must be the fresh anchovies and should not have any contact with fresh water. If you can not get you seawater brine.




The "Cugnetto" (so named in Ripostes) is a container in terra cotta and glazed terra cotta with a rough cap that lends itself well to the conservation of anchovies, there are some rocks near the sea are essential for this operation.

Arrange the anchovies as you see in the picture, head to tail add a handful of salt each layer flavored, so it goes on to fill the Cugnetto, cover with the lid of baked earth, which not getting caught, put on three small stones and over again throughout the greater must equal the weight of the anchovies, this operation is used to crush the fish. After a few days can make top-ups Seafood adding another two or three layers. The fish so salty, crushing loses its internal fluids and decreases in volume. Store in the dark and wait about 45 days before consuming the product .

And then my mother and skilled professional in the conservation, besides being a good cook as it was his mother, my grandmother, Tina, and my grandfather Gaetano master of anchovy .