1 kilo of anchovies
5 tablespoons coarse salt
1 cup oil (preferably vegetable oil)
1/2 tablespoon oregano
3 tablespoons vinegar
Clean the anchovies and pull out the heads. Put the fish in a colander, salt them and leave overnight. The next day, put them in a bowl and mix with 5 tablespoons of salt. Add vinegar, stir well and let them for 10 hours. Then remove the middle bone from the fish and get the filets. Place the filets in a glass jar with fennel and oregano. Fill the jar with oil, cover it and save it in a cool place.