Am I doing something wrong?

[CIVANO]

I use dry salt brine also. You can get 40# bags of pool salt at Walmart and other places really cheap. $5.50 for the bag in the states. It works really well.

 

[Karlo]

ericl, your handling of anchovies with the wet brine is identical to what mine used to be, but over the last couple of seasons, I've phased out the milk, and substituted a couple of drops of anise oil for the garlic. I'm also a single-hook-with-a-single-stinger guy, and I'll stand by the results anytime.