Marinated anchovies are a tasty and easy to prepare dish, suitable for all occasions, as an appetizer or side dish.
Unfortunately the consumption of this dish, as for all the raw fish, it is risky and could pose risks to our health if not properly prepared.
The risk of anchovies is anisakis, a parasite present in almost all blue fish. If ingested it can be very dangerous. Only cold or cooking can kill it. Some fish, including anchovies, cannot have prolonged cooking, otherwise they would crumble. According to Superior Health Council, this parasite can be killed if subjected to a specific heat treatment. So it becomes very important to know how to prepare marinated anchovies without having any health risks.
Anchovies cannot be cooked for a long time, so they must be kept in the blast chiller at -35 degrees for 24 hours. They can also be frozen in the freezer at -18 degrees for exactly 96 hours.
Here’s how to prepare marinated anchovies without having any health risks. The procedure
Quickly defrost the anchovies, clean and wash them. Arrange them in a pan open like a book and pour vinegar and salt to each layer. Finally, cover them completely with the vinegar, exceeding them by about two centimeters. Seal the container with cling film and put them in the refrigerator for an hour. Remove them from the fridge, place them in a new container opening them well, pour in the oil, add the salt, the chilli and put them back in the fridge. They can be eaten at any time.
What are anisakis
Anisakis are worms that live in the bowels of some marine animals. They measure from one to three centimeters in length, are thin and rolled up on themselves. These larvae are dangerous to humans, the symptoms range from simple gastrointestinal disorders, to intestinal and stomach perforation.
So be careful how you cook and what you eat!