Scale

1. Fresh anchovies (very small fish preferred)

2. Coarse sea salt

3. A large non-reactive container (glass, ceramic, or food-safe plastic)

4. A warm place with indirect sunlight

5. Time and patience

Cook Mode Prevent your screen from going dark

1. Rinse the anchovies briefly under cold water and drain well without soaking.

2. Add a layer of anchovies to the container, followed by a layer of coarse sea salt.

3. Repeat the layers, pressing gently, and finish with a thick layer of salt on top.

4. Cover the container tightly to remove air exposure.

5. Place it in a warm location with indirect sunlight.

6. Let the mixture ferment undisturbed for 6 to 12 months.

7. As liquid forms, it will collect at the bottom of the container.

8. Carefully drain the clear liquid from the bottom without disturbing solids.

9. Strain the liquid through a fine mesh or clean cloth.

10. Transfer the finished sauce into clean bottles and store refrigerated.

1. This process explains the traditional method and is not intended for quick home production.

2. Fermentation time directly affects smoothness and depth.

3. Always use clean utensils to prevent contamination.

4. For daily cooking, a high-quality store-bought version is usually recommended.