Cómo y cuándo congelar el boquerón para evitar el anisakis

We all know the risks of anisakis when eating fresh fish. And the solution to avoid it is to freeze it for a few hours. But maybe we don't know exactly how and when to do it. This is what chef Enrique Sánchez teaches us with anchovies. A little trick that, in addition to avoiding scares, helps us ensure the anchovy is at its best. If you want to see our recipe videos, tips, and much more… visit our website! http://canalandaluciacocina.es http://blogs.canalsur.es/cometelocs/