01 na 05
Fara tare da sababbin sabbin
Acciughe, Fresh Anchovies. Kyle Phillips © 2006 An Yi Biyar da About.Com Yankin bakin teku na Liguria yana fadi wasu daga cikin manyan wuraren da suka fi girma a Italiya, tsayayyen tsaunuka masu tasowa zuwa teku, kuma sakamakon haka yawancin yawancin suna zaune a bakin kwari, suna samo abinci daga sassan kwari , da sauran daga teku. Ɗaya daga cikin abubuwan da suka fi dacewa a lokacin kaya shine anchovy: Domin mafi yawan shekarun anhovies shine kifi mai ban sha'awa da ke rayuwa mai nisa zuwa teku cikin ruwa mai zurfi.
Duk da haka, a lokacin lokacin bazara (rani) suna tafiya kusa da tudu da makaranta, musamman ma da dare, kuma masu lakabi Ligurian sun gano cewa duk da cewa suna zuwa zuwa ga hasken wata, zasu zo ga fitilu. A Monterosso, daya daga cikin Cinque Terre, kama yana da muhimmanci sosai; za su tashi a cikin jiragen ruwa masu yawa, kuma yayin da kananan jiragen ruwa tare da hasken wuta suka kawo kifaye, wani kuma zai yi kusa da makaranta, yana watsar da sauti tare da masu tasowa sama da ma'auni a ƙasa wanda ya kafa labulen madauri, kamar yadda yake, wanda zai iya janye daga ƙasa don samar da tukunyar kifaye.
Masu masunta za su kama su, wanda aka kira Pan yi Ma (gurasa daga teku), cikin ganga, kuma ya kawo ta gida.02 na 05
Shirya anchovies
Salting Anchovies: Kashe su. © Kyle Phillips An ba da lasisi ga About.Com An yi amfani da irin wadanda aka kama da su a cikin hanyoyi daban-daban, tare da raguwa mai mahimmanci na karun da aka yi salted kuma an kwashe su don ƙananan lokuta.
"Salting dole ne fara da wuri-wuri bayan jiragen ruwa zuwa tashar ruwa, kuma ba fiye da sa'o'i 12 daga lokacin da aka kama kifi ba, in ji Simone Bava, Farfesa na Marine Fishing Biology, wanda ke aiki tare da Osservatorio Ligure Pesca da Ambiente (kuma ya gudanar da binciken da ya jagoranci Accrauga Sotto Sale del Mar Ligure na samun matsayin IGP), lokacin da ya nuna fasaha a Salow del Gusto a Slowfood.
Dogayen da aka yi salted ya kamata su zama masu girma, kadan kadan ba tare da wani abu ba, kuma Simone ya ce al'adar ita ce ƙidaya su - 50 zuwa kilo, ko kuma kimanin 22 zuwa laban. Ƙungiyoyin kifi na gishiri sun kasance da gishiri. Kila ba za ka iya samun wannan ba, amma zaka so akalla 5 fam kuma yiwu 10 fam.
Bugu da ƙari, sabbin sabbin kayan da kake bukata za ku buƙaci gishiri mai gishiri, da akwati (itace, gilashi, ko crocodile pickling crock).
Ɗauki kifayen kifayenka, kama shi a matakin idanu, kuma tanƙwara kai.03 na 05
Cire shugabannin
Salting Anchovies: Maɗaukaki na Mandibular. © Kyle Phillips An ba da lasisi ga About.Com Shugaban zai fara motsa jiki, yana kawo ciwon ciki tare da shi. Kada ka damu idan wani abu ya bar a baya, saboda gishiri zai haifar da komai a kowane hali.
Idan ka yi wannan daidai, adon mandibular za ta kasance, kamar yadda aka nuna a nan, ta samar da shinge mai haske. Kada ka karkatar da kai kai tsaye ko gaba, saboda yin haka zai tsaga wani ɓangare na kifi. Shafe tsabta ta anchovy (ko wanke shi kuma ya bushe shi) kuma saka shi a cikin jirgin salting, a gefe.04 na 05
Shirya da gishiri kifi a cikin yadudduka
Salting Anchovies: Tsayar da Themm. © Kyle Phillips An ba da lasisi ga About.Com Cire shugaban tatsuniyar na gaba kuma sanya shi kusa da na farko, daidaitacce ta hanyar hanya, barin ƙananan wuri tsakanin kifaye. Lokacin da ka gama da lakabin farko (idan gininka yana da zurfi zaka sami layuka, hanci zuwa wutsiya), yayyafa gishiri gishiri akan su don rufe su a wani bangare - kana so ka iya ganin kifi ta wurin gishiri.
Shirya samfurin na gaba na anchovies wanda ya dace da na farko, yayyafa gishiri akan su kuma, ci gaba har gilashi ya cika. Sa nauyi (alal misali alamar farantin) akan kifaye; nauyin zai kiyaye kifaye daga fadadawa, kuma zai ci gaba da shafe su da brine wanda zai zama kamar yadda gishiri ya jawo ruwa daga jiki. A madadin wani nauyin nauyi, idan kuna amfani da karamin ganga mai girma da aka kwatanta a nan za ku iya amfani da ɗaya daga cikin kwakwalwa na filastik dake tafiya tsakanin murfi da abinci, kuma ku ci gaba da kiyaye abincin.
Game da nauyin gishiri, yana da wuya a ba da cikakken adadin, amma Dokta Bava ya ce kwai ya kamata ya yi iyo a cikin brine.05 na 05
Cure da bauta
Ligurian Salted Anchovies: Shirya !. © Kyle Phillips An ba da lasisi ga About.Com Ya kamata kifi ya warke don akalla kwana 40, idan yana da dumi - amma ba zafi ba - kuma kusan kimanin 60 idan yana da sanyaya, kuma Dokta Bava ya ce a cikin yanayi mai dadi da suka fi dacewa a cikin firiji. Da zarar sun warke za su ci gaba har shekara guda.
Don bauta wa asalin salted, ku wanke su, kashi su don samun tsofaffin 'ya'ya, ku yayyafa man zaitun mai kyau akan su, kuma ku bauta musu a farkon cin abinci. Ko kuwa, ku bauta musu a kan abincin yabo, a matsayin tsantsacci mai ban sha'awa ko abincin abinci.
Lura: Wannan fasaha ba kawai ga Liguria ba ne. Catanians suna yin wani abu mai kama da wadanda suka kama a Golfo di Catania (ko da yake wasu lokuta suna da suna tare da barkono banda gishiri), kuma ina tsammanin mutum zai iya gishiri sardines ko wasu ƙananan kifi mai kifi a cikin wannan fasaha.