How To Salt Anchovies

Behead your next anchovy and put it next to the first, oriented the same way, leaving just a little space between fish. When you have finished with the first layer (if your container is broad you will also have rows, nose to tail), sprinkle enough salt over them to cover them partially -- you want to be able to see the fish through the salt.

Arrange the next layer of anchovies perpendicular to the first, sprinkle salt over them too, and continue until the jar is full. Set a weight (for example a weighted plate) over the fish; the weight will keep the fish from expanding, and will also keep them submerged by the brine that will form as the salt draws moisture from their flesh. In alternative to a weight, if you are using a small container of the size pictured here you can use one of the plastic depressors that go between lid and food, and serve to keep the food submerged.

In terms of how much salt, it is difficult to give exact quantities, but Dr. Bava said an egg should float in the brine.