DESCRIZIONE
The present invention relates to a method for semi-preserving salted anchovies and the anchovy obtained with said method, where the method comprises:
- a phase in which the anchovies are introduced in a tank of drinking water and Himalayan pink salt;
- a phase in which the anchovies are beheaded and partially gutted;
- a phase in which layers of anchovies and layers of Himalayan pink salt are arranged in an alternating manner in a container, subjecting the arrangement of anchovies and salt to pressure;
- a phase in which the external salt is removed from the anchovies, the anchovies are completely gutted, the skin is removed, and they are introduced in a bath of drinking water and Himalayan pink salt to recover external salinity;
- a phase in which excess moisture is removed from the anchovies;
- a phase in which the anchovies are filleted and the anchovy fillets are canned together with edible oil.