You will need
- 1 kilo sardines;
- - 3 tablespoons coarse salt;
- - 1/4 teaspoon coriander seeds;
- - 1 teaspoon of black pepper peas;
- - 4 Bay leaves;
- - 4 cloves;
- - 5 grains of allspice;
- - pinch of ground ginger.
To pickle sprats in the home, take fish, rinse it under cold running water, be sure to drain the water alone. To do this, take a small pot and a colander in the pan put the fish and hoist it on the pan. Prepare coarse salt, coriander seeds, black pepper, pea allspice, ground ginger, clove Bud and Bay leaf. For salting it is better to choose pilchards smaller size, it is salted much faster and will have a more intense taste.
After you clean the anchovies, in any case, not gut it. In the initial state, place the fish in a medium bowl. Take a mortar and place all the listed spices. Finely mash them, mix well with each other. For convenience, you can chop all seasonings and spices in a coffee grinder, however, not carried, the particles should be small, but homogeneous powder you do not need.
Liberally sprinkle the anchovies crushed spices, mix thoroughly so that each fish was seasoned. Add to the fish the right amount of coarse salt and mix again. Salt need to take the necessary coarse, fine salt will not give the desired effect when salting.
Take a shallow dish with a smaller diameter than the dish, which is fish with spices and salt. This plate cover and strongly press the pilchards. If necessary, you can put a small cargo.
Get a bowl with salted fish in refrigerator for twelve hours. The passage of time, remove the anchovies and serve.
Salt at home, the anchovies are ready to eat. A great side dish will be mashed potatoes, boiled or baked potatoes. To dinner with salty anchovies was even tastier, sprinkle fish and potatoes with fresh herbs.
If you want to store salted pilchards for a long time, add a quarter teaspoon of dietary nitrate also you should add more salt, or fish will spoil in a few days.
Don't forget that the fish must be fresh, because it will appear not only on the duration of its storage, but also on the taste.
Salting the fish in such a way preferably in an enamel container, this cookware does not give the anchovies a specific sour taste. Do not use for pickling fish cans or other narrow vessels as sprat they salted unevenly.