What technique is recommended for salt-cured anchovy fillets to mitigate their high sodium impact before consumption?
Answer
Soaking them in fresh water for about ten minutes, changing the water once
To lessen the intense sodium concentration found on the surface of salt-cured anchovy fillets, a specific soaking preparation is advised. This involves submerging the fillets in fresh water for approximately ten minutes and then repeating the water change once. This practice effectively reduces the surface salt level, helping to mitigate the sodium impact of that specific serving. It is important to note, however, that while this preserves the beneficial fats and minerals, it will inevitably dull some of the strong, intense flavor that makes anchovies appealing as a potent seasoning agent.
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