Tipo di piatto: Secondo

Ingredienti

Pilchards

Preparazione

First, buy a box of pilchards fresh off the boat.
Lightly dust with salt and let them drain, then put them in a vase alternating with layers, a vertical one and a horizontal one, separated by a thin layer of coarse salt. On the last layer put a wooden lid with a weight on it (also some stones work). Be careful to remove blood and water repòacing them with some previously made brine (water, salt and a potato; when the potato comes to the surface the brine is ready); repeat this process twice or three times, it depends on the external temperature.
Store the vase in a cool, dry place ( a well ventilated cellar would be perfect). The aging time of the fish is about 5-6 months: it is ready when, once the salt, the head and the belly are removed,  the two fillets easily split up from the fishbone and smell and taste are perfect.

Porzioni:
Fonte: From: “Everything tasting like sea” by Mariuccia Ragaù