anchovy and fresh anchovy fillets in olive oil
anchovies in salt   |   sardines

Specialities

Home-style production: After opening the jar, make sure the anchovies are kept always covered by salt and by their own juices. They can be kept in the fridge up to 2 years.
 

De-salt and gently clean the outside of the anchovy. Perform this operation under running tap water.
 

Remove the spinal cord.
 

Open the anchovy from the backside and split it into two fillets.
 

Remove the central and lateral spines so that the fillets are clean (you can leave the anchovy fillets joined at the tail).
 

After cleaning the anchovies, soak them in water for several minutes, and then let them drain for a while. Once they have been dried, place them in a tray and cover them with olive oil. You can eat them immediately or, if you prefer, chill them in the fridge for a couple of days.