The present invention relates to a method for semi-preserving salted anchovies and the anchovy obtained with said method, where the method comprises: - a phase in which the anchovies are introduced in a tank of drinking water and Himalayan pink salt； - a phase in which the anchovies are beheaded and partially gutted； - a phase in which layers of anchovies and layers of Himalayan pink salt are arranged in an alternating manner in a container, subjecting the arrangement of anchovies and salt to pressure； - a phase in which the external salt is removed from the anchovies, the anchovies are completely gutted, the skin is removed, and they are introduced in a bath of drinking water and Himalayan pink salt to recover external salinity； - a phase in which excess moisture is removed from the anchovies； - a phase in which the anchovies are filleted and the anchovy fillets are canned together with edible oil.
