The question “how do I desalt anchovies?” first requires a distinction: have you bought salt-packed anchovies that need preparation or processed fillets ready to use? The treatments are not interchangeable. Washing or soaking a ready-prepared fillet may change it without solving the problem you intended to address.
Identify the product
Read the designation and instructions. Salt-packed anchovies may need salt removal, cleaning and preparation according to the producer’s guidance. A fillet in oil or butter is already processed and should be used as directed on the pack. The appearance of the container is not enough to decide.
Why there is no single soaking time
Salt quantity, size and processing can vary. A universal time risks leaving a product too salty or changing its texture. For a salt-packed product, follow the producer’s specific procedure and prepare only what you intend to use. Avoid extended periods outside the required storage conditions.
A sequence to guide you
Identify whether the product needs preparation or is ready to eat.
Find the instructions before opening the pack.
Prepare clean utensils and a clean container.
Carry out only the treatment specified for that product.
Use the prepared portion within the stated times and conditions.
If you do not have the instructions, asking the seller is more useful than experimenting on the entire pack. Milk, vinegar and other liquids should not be considered universal solutions either: they introduce ingredients and change the product’s flavour profile.
If ready-prepared fillets seem too salty
When there are no doubts about correct storage, assess the whole dish first. Salty bread, capers, olives and cheese can add up. Reducing the amount of anchovy per bite and choosing a simple base may improve balance without altering the fillet.
Taste the product on its own to understand its contribution.
Add small amounts to the preparation.
Wait before salting the rest of the dish.
Keep some condiments separate so everyone can choose.
For cooking and aperitifs
For flavour distributed through a sauce, use measured amounts of Cantabrian Trozos in extra virgin olive oil. For a tasting on bread, anchovies in butter already offer a different pairing: there is no need to turn them into a desalted product.
Desalting is a culinary preparation, not a remedy for spoiled food or a guarantee of raw-fish safety. Keeping these issues separate avoids using the same procedure for entirely different needs. The best result starts with choosing the right pack, even before turning on the tap or preparing a soaking bowl.
