What simple technique can be used to reduce the high sodium load in salt-cured anchovy fillets?

Thoroughly rinsing the fillets

The most immediate and actionable method to manage the significant sodium content found in traditional salt-cured anchovy fillets is to rinse them thoroughly under running water before incorporation into a recipe. This process removes a substantial amount of the surface salt used during the preservation stage. Furthermore, a more comprehensive approach involves passively leaching out additional salt by soaking the rinsed fillets in cool, fresh water for roughly ten minutes, ensuring the water is refreshed midway through the soaking period. This leaching process effectively reduces the overall sodium while striving to retain the characteristic savory essence that enhances dishes, making them more suitable for individuals conscious of their daily salt intake, such as those managing blood pressure or kidney conditions.