Anchovies

How to make it

1. 1

   Salt the herring

   Put the herring in the water mixed with the salt and leave it there for 4 hours. Lift it out, lay it on a sieve and then straight into jars.

2. 2

   Layer

   Put half of the oil in the bottom of the jar or crock. Lay the herring belly up, but so that every other layer lies the opposite way, with heads and tails at opposite ends. Pound the spices well and mix them with the chopped hops. Sprinkle the mixture between the layers together with a couple of bay leaves.

3. 3

   Fill and weight

   Continue until the jar is full. Pour the rest of the oil over and put on a little weight to keep the herring down. Tie over.

4. 4

   Let it mature

   Keep the jar cool. The herring can be used after 6–8 weeks. If it does not draw enough brine, add a little brine of water, salt and a little sugar. The mark of anchovy herring is that it is firm in the belly: run your finger from the tail upwards.

5. 5

   Note

   Note: Today's advice is to freeze fish that is to be eaten without heat treatment first, to kill parasites. The method in the book is not changed.