The most common way to reduce the saltiness of anchovies is to soak them in milk or water.
Here's a breakdown of methods and considerations:
Soaking Anchovies
- Milk: Soaking anchovies in milk is a popular method because milk's fat content helps to dissolve and draw out the salt. Submerge the anchovies in milk for 30 minutes to a few hours, depending on how much salt reduction you desire. Rinse with water after soaking.
- Water: Water is also effective, although it might not be as efficient as milk. Submerge the anchovies in water for 30 minutes to a few hours, changing the water periodically. Taste-test to determine when the salt level is suitable.
Factors Affecting Soaking Time
- Type of Anchovy: Anchovies packed in salt will require a longer soaking time than those preserved in oil.
- Personal Preference: Ultimately, the ideal soaking time depends on your taste. Start with a shorter soaking time and taste the anchovies periodically until they reach your desired salt level.
- Thickness of Anchovy: Thicker anchovies may need a longer soaking time for the salt to diffuse effectively.
Additional Tips
- Rinse Thoroughly: After soaking, rinse the anchovies thoroughly under cold water to remove any remaining salt or milk residue.
- Pat Dry: Gently pat the anchovies dry with a paper towel before using them in your recipe. This will help prevent them from becoming soggy.
Considerations
- Flavor Changes: Soaking anchovies will reduce their saltiness, but it can also slightly alter their overall flavor.
- Texture Changes: Prolonged soaking may make the anchovies softer.
By soaking anchovies in milk or water, you can effectively reduce their saltiness and make them more palatable for a wider range of dishes. Adjust soaking times based on your preference and the type of anchovy you're using.
