FISH SALTING(AlessandroMilos)

• 1,5 – 2 kg of sardines (or anchovies)
• approx 1 kg of coarse salt
• a sea stone

Traditionally, the fish was salted in small wooden barrels, but today larger (2,5 kg – 5 kg) cans or jars can be used as well. The quantity of fish will depend on the size of your container.

We used approximately 1,5 kg of fish for a 2,5 kg jar.

Some people like to clean the fish before salting because ungutted fish releases bitterness. However, most people salt the fish ungutted. Anchovies may become an issue because their guts rot very quickly so it is recommended to clean them before salting.

Throw coarse salt on the fish and let it rest for a few hours to draw out any excess of water. Dry with a paper towel before salting.

Put a layer of coarse salt on the bottom of the container and start layering the fish by arranging it according to “head-tail” order. Each layer must be as even as possible. After finishing with one layer, season it with coarse salt, rotate the container by 90° (a quarter of a circle) and start making the next layer. After several layers, press the whole mixture with a lid to make it as compact as possible.

Finish the salting process with a layer of coarse salt that must fully cover the fish. Close with a wooden lid and put a weight, preferably a sea stone, on the top of it. At first, the weight (a stone or a jar filled with sand) should weigh approximately as the fish. When the brine is changed, the weight mass must be decreased to 1/2 of the fish mass.

The brine is to be changed for the first time after ten days when the salt dissolves and the liquid becomes brown because of sanies.

Remove the brown liquid and make a new brine using 1 l of water and 150 g of salt. The salt should be added to boiling water. Let it cool down and top the fish container up over the lid. You can check if the brine is good by peeling a small potato and dipping it in. If it sinks, you need to add more salt and if surfaces, then the mixture is fine. You may use a fresh egg instead of potato.

The liquid must be changed twice or three times during the salting process, that is, until it turns bright (yellowish).

Every time you change the liquid, wash the wooden lid and the inner brim of the container.

Keep the container in a dark and cool place. The salting process duration depends on external weather conditions. If it’s warm, the salting will be less. At least three months of salting are needed prior to the first tasting.