Recipe:
Brine sardines in a 10% salt solution for 48 hours. Shorter than this and the fish turn out mushy, longer and they’re too salty.
Rinse brine off, put fish in a jar with ~65% vinegar solution and whatever spices you like. I use bay, onion, pepper and junpier.
Wait 4 days before eating. Obviously it needs to be kept in the fridge.
How do you destroy anisakis? do you freeze it beforehand?
The fish have been frozen before I buy them. I can’t be 100% confident that it’s below -20, but there’s only ever been 1 documented case of anisakis in my country so it’s a risk I’m willing to take.