Salted hamsa is a simple snack for poor fishermen. However, this does not detract from its taste and useful qualities, because the famous bouillabaisse (fish soup) did not come to restaurants from the royal table. Salted hamsa has an advantage over the famous Marseille soup - it is much easier to make it.
It is necessary
-
- 500 g of fresh anchovy;
- 100 g of coarse salt;
- spice.
Instructions
Step 1
Take a fresh hamsa, rinse thoroughly, pour a thin layer of salt on the bottom of the enamel dish. Put the fish, stir to distribute the salt evenly, cover with cling film or a lid and refrigerate for 24 hours.
Step 2
Rinse salted fish in cold running water. Take a sterilized jar, pour a layer of salt one or two centimeters thick on the bottom, carefully put the fish on it, pressing them tightly together, but so that they do not overlap. Cover them with another layer of salt, about two times thinner than the first, then add another layer of fish.
Step 3
Continue alternating salt and fish until the jar is about four-fifths full. You can add spices such as black pepper, bay leaves, cumin, currant leaves, cloves. There should be a layer of salt one to two centimeters thick on top.
Step 4
Take a piece of cotton cloth or cheesecloth folded four times, put it on the pickle, and put a load on top: a glass bottle with water, a stone or other heavy object. Place the jar in a cool, dark place, such as a basement or closet.
Step 5
Watch the salting process, remove excess liquid, if necessary. Control the smell - there should be no notes of rot in it. You can salt the fish for a week, but after two or three days you can eat it. If you do not want to use all the fish at once, then simply remove the top layer of salt, take the layer of anchovy and pour fresh salt into this place.
Step 6
Please note that the top layer of salt must remain dry at all times. Before eating, the fish must be rinsed under running water and soaked for an hour or two in boiled cold water. Try the salted hamsa with sunflower oil and onions cut into rings, serve boiled potatoes as a garnish. Or spread butter on the bread and put hamsa on top.
