Homemade Anchovy Fillets in Olive Oil (Anchoas artesanas)

On the shores of the Cantabrian Sea, especially in Santoña, preparing anchovy fillets is a craft, and the fish are still cleaned by hand today. At home we start from salted fish: the work is fiddly, but homemade fillets are meatier and finer than most tinned ones. They are excellent on toast, on roasted peppers or in salads.

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Method

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1. Rinse the salted anchovies thoroughly in cold water to remove the excess salt.
2. Fillet the fish: remove the heads, innards and backbones, then trim the fillets with scissors.
3. Gently rub the silvery skin off the fillets.
4. Arrange the fillets in clean, tightly closing jars.
5. Pour over enough olive oil to cover them completely, and tuck a piece of bay leaf between them.
6. Refrigerate for at least 2 hours so the fillets take on the flavor of the oil before serving. ⏱ Timer: 2 h

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Anchoas artesanas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Rinse the anchovies in cold water, then taste a small piece: if it is too salty, soak them in fresh water for 10-15 minutes.
• Blot the fillets completely dry on kitchen paper, because any water left in them makes them spoil faster in the oil.
• Use a mild, not too bitter extra virgin olive oil. Always take the fillets out of the jar with a clean fork.

Frequently asked questions

What should I serve them with?

On toast, on roasted peppers or in a tomato salad. You need only a little, because they are strong and salty.

How long do they keep?

Completely covered with oil, in a tightly sealed jar in the fridge, they keep for 2 weeks. If the oil solidifies, it will turn liquid again at room temperature.

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