At the market yesterday, the fresh anchovies looked fabulous and perfect for preserving ourselves. Xavier layered them in sea salt, finished them with a few twists of fresh pepper and transferred them to the fridge. In about a month, we can use as needed i.e. take from the fridge, rinse them, filet them, and enjoy them. I can't wait. Of course, I will share the experience.
They will last in salt about a year, but if you want to keep longer, remove, rinse, clean, filet and pack in oil. Voila, you have your own salted anchovies.
Love these food experiences...last year, we cured our own olives.....this year, anchovies.