Anchovies are passed through hand (prođu se kroz ruku) and put to boil into cold water with riz (a slice) of lemon in a zest. When they come to the boil they are done and left to cool. When they cool, season them with some kvasina (vinegar), salt, olive oil and pepper.
Vela Puharić, V. (2008). Tradicijska kuhinja makarskog primorja Vrime prošlosti na pijatu budućnosti. Etnološka istraživanja, (12/13), 397-410.
