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1
Spread a deep, even layer of coarse salt across the base of a non-reactive container — ceramic, glass, or food-grade plastic. Lay the whole, ungutted anchovies or sardines in a single layer directly on the salt, then cover completely with further salt so that no flesh is exposed. Continue alternating layers of fish and salt, finishing with a thick salt layer on top. Every fish must be entirely surrounded by salt; any gap risks putrefaction.
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2
Set a flat plate or board directly on the top salt layer and press down with a heavy weight — a filled jar, a brick wrapped in film, or a purpose-cut wooden board works. The object is to maintain constant downward pressure and anaerobic contact with the salt throughout the cure. This step is where the dish lives or dies: insufficient weight allows pockets of air and moisture to form, permitting spoilage rather than enzymatic curing.
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3
Transfer the weighted container to a cool, dark place. Within the first several days, liquid — fish liquor, the early stage of garum — will begin to pool. Remove this liquid periodically; its accumulation, if left standing, can compromise the anaerobic environment. The smell at this stage is sharp and marine; it will mellow as the cure progresses.
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4
Maintain the cure for a minimum of 3 weeks for a functional result, or 6–8 weeks for fully developed flavour. At the end of the curing period, lift one fish from the salt and examine the flesh: it must have turned from its raw grey to a definite pink-red, and must feel firm and slightly yielding when pressed — not mushy, not gelatinous, not raw-textured. If the grey tone persists, return the fish to the weight and continue checking at weekly intervals.
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5
Rinse each cured fish thoroughly under cold running water, removing all exterior salt. The flesh will retain sufficient salt for seasoning in any subsequent application; no further salt should be added when these anchovies are used in a sauce, dressing, or compound butter.
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6
Pack the rinsed anchovies into a clean jar and cover entirely with olive oil. Seal and refrigerate. The oil protects against oxidation and draws fat-soluble aromatics into the surrounding medium, further rounding the flavour. The stored fish should carry no harsh or tinned note — only a deep, savoury, rounded umami.