Hamsa salty

The European anchovy or Engraulis encrasicolus in our latitudes is better known by the name hamsa fish. This species belongs to the extensive Anchousov family. Hamsa fish is distinguished by its miniature size. As a rule, the average body length of a hamsa reaches 15 cm. Hamsa is considered a flock fish. The European anchovy migrates gathering in numerous flocks.

The average life cycle of hamsa fish is 3 years. hamsa fish is considered an important object of fishing. The largest number of hamsa lives in the waters of the Black Sea, as well as the Mediterranean Sea. The researchers note that such a type of fish as hamsa stands out from the rest of the family for its special endurance to temperature changes, as well as the level of salinity of water.

For these reasons, such fish as hamsa are common in many bodies of water throughout the planet Earth. Currently, hamsa lives in the waters of the Atlantic and Indian Oceans, as well as the Mediterranean, Baltic, Black, North and Azov Seas. It is worth noting that scientists separate the species of hamsa depending on the distribution range of the fish.

For example, they distinguish the Atlantic, Black Sea, Mediterranean, as well as Azov hamsa. Hamsa fish occupies a special place in the diet of the inhabitants of our latitudes. The salty hamsa was especially popular at all times. Scientists claim that already in the era of Antiquity, hamsu salty was used not only as an independent dish, but also as a component ingredient of the famous classical garum sauce.

In traditional Mediterranean cuisine, hamsa salty also occupies an important place. Nowadays, hamsu salty or anchovies are used to make various salads, snacks, as well as sandwiches or canapés. Nowadays, salty hamsu can be purchased in the vast majority of domestic grocery stores.

It is also worth noting that salty hamsa is often harvested independently at home. Cooking salty hamsa doesn't take up a lot of time. In addition, hamsa is considered a fish belonging to the budget price category. To make salted hamsa, you will need only two main ingredients - fish and salt. It is desirable to use rock salt.

In addition, you should not use iodized salt for salting fish, a regular dining room is better. To begin with, the fresh hamsa is gutted and then thoroughly washed under running water. The purified fish is placed in a bowl and poured generously with salt. Then the fish is placed in the refrigerator for at least three hours, or better and more.

After time, the fish container is removed from the refrigerator, the accumulated liquid is drained, and the fish is also removed. The salt hamsu of the first salt is placed in another container in layers - one layer of fish, and then a layer of salt. After the container is filled, the salted hamsa is placed in the refrigerator for several more days. In order to get the best quality salt hamsa, experts advise to withstand fish for a week.