Sardinian fishing and salting course

The process of salting the sardines, better known as salted anchovies, consists in the process of preserving the sardines with salt for up to two or three years in glass containers called arbanelle. The safest sources of news to learn how to put salted anchovies are oral sources, fishmongers, who are able to resolve any doubts and written sources, the regulations for the preparation of salted anchovies. Anchovies to be salted must never come into contact with fresh water or ice, otherwise they mold and rot. You cannot put salted anchovies in every period of the year, because in August and September there is a lot of small juveniles, which melts when salted. The largest anchovies, about 12 cm, are found in July, because it is the period in which they have not yet given birth, there are no juveniles and the anchovies are all adult at their maximum size. Anchovies on average reach 15-17 cm in length, exceptionally at their maximum length they reach 20 cm. However, the best period is from May to July [11]. 60% of anchovies in May are 10 cm long, just enough thickness to be salted. The anchovies of October are at most 8-9 cm long and with the cold they put on fat, rich in omega-3 but which when put in salt becomes rancid and gives the anchovies its characteristic flavor; equally all the winter months and as long as the cold lasts. In May the anchovies have the fregola, they do not eat and the superfluous fat is consumed. Anchovies must be bought when there is a full moon because with the light of the full moon the anchovies are numerous to the surface,