Hamsa is a fish of the anchovy family.
It is one of the most common and therefore most often consumed both fresh and salted. An ambassador with spices is the best way to prepare it for future use. Salted hamsa is an excellent snack, very fatty and tasty, replacing the more expensive herring.
It is necessary
-
- anchovy;
- salt (coarse);
- ground black pepper;
- black peppercorns;
- Bay leaf;
- container for salting.
Instructions
Step 1
If you managed to find a fresh anchovy, you are very lucky, it means that you live in places of its extraction. Usually, anchovy is processed by a quick-freeze method in order to deliver the fish to customers with preserved taste. Before the ambassador, you need the fish to be at room temperature, for this you need to gradually defrost it. This is best done on the bottom shelf of the refrigerator within 24 hours.
Step 2
After the fish is thawed, it must be rinsed well to remove the remnants of mucus, scales, and just to keep it clean. Then cut the fish: remove the head and entrails. This is usually done manually without using any additional tools. The hamsa is taken with two fingers of the right hand by the gills, and with the left hand we gently pull the carcass and tear the head off the body. Most often, the insides stretch behind the head, but if this does not happen, then they need to be cleaned later by ripping open the abdomen so that the fish does not taste bitter during salting.
However, if the fish are very small, then gutting can be skipped.
Step 3
Then rinse the fish again in running water and carefully drain all the liquid. After all the water is gone, proceed to the ambassador.
Step 4
Take coarse rock salt and sprinkle on the fish generously. After that, very gently mix the fish with your hands (it is better to mix from the bottom to the top, gradually distributing all the salt over the fish). If you want to make a spicy ambassador, then add black pepper, bay leaf and coriander to the hamsa. After adding the spices, gently stir the fish again.
Step 5
After that, place the hamsa in a container for further salting. Place the fish in such a way that oppression can be put on the lid, and there is room on top for the brine that will form.
Step 6
Place the container with fish in the refrigerator for 8-12 hours. After that, you can get ready-made salty hamsa and enjoy the delicate taste of this delicious snack.
