The marinated anchovies are a typical dish of Mediterranean tradition, characterized by a bold and lively flavor. This cold appetizer is known for its freshness and ability to enhance the authentic taste of anchovies, a blue fish highly appreciated for its nutritional qualities and intense flavor.
Visually, the dish presents itself with anchovy fillets of an opaque white color, the result of the marinating process which makes them delicate and pleasantly firm. The vinegar gives the anchovies an acidic note that harmoniously contrasts with the natural sweetness of the fish, creating a balance of flavors that is both refreshing and savory.
The aroma of the dish is fresh and pungent, with subtle nuances that recall the sea, accompanied by a citrus scent due to the vinegar. The overall taste is intense but balanced, offering a gustatory experience that ranges from vibrant acidity to the tenderness of the anchovy meat.
Marinated anchovies are an ideal appetizer to start a meal, especially during the warmer seasons, thanks to their lightness and ability to stimulate the appetite with their liveliness and freshness. It is a dish that celebrates the simplicity and genuineness of the ingredients, maximizing the quality of the fish through a preparation that respects and amplifies its natural flavor.
Anchovies are a blue fish rich in omega-3, which support heart health and have anti-inflammatory properties. They are a good source of high-quality proteins and contain B vitamins (especially B12) and minerals such as calcium, iron, and selenium. Anchovies are also low in calories, easy to digest, and contribute to brain health thanks to omega-3, which improve cognitive function and reduce the risk of neurodegenerative diseases.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients for Preparing Marinated Anchovies
- 1.1 lbs anchovies
- 1 cup white vinegar
- 1 clove garlic
- 7 tbsps extra virgin olive oil
- 1 pinch salt
- to taste chili pepper
- 1 bunch parsley
- 1/2 lemon
Tools
- 1 Colander
- 1 Serving dish
- Paper towels
Steps for Preparing Marinated Anchovies
To prepare the delicious marinated anchovies, it is NECESSARY to freeze them for 12 hours at -22°F, or for 60 hours at -4°F, or for four days at 5°F, or for a week in the freezer. Ideally, buy them already frozen. Then thaw them in the refrigerator in a colander, placed inside a container, so that all liquids can drain.
Take an anchovy and hold it firmly with one hand. With the other hand, grab the fish’s head near the gills and pull it downwards. This movement should detach the head and, along with it, remove much of the innards.
Position the fish with its belly facing up and, using your thumbs gently, separate the fillets along the central spine, starting from the already opened part (near the head) and proceeding towards the tail.
Once the fillets are separated, the central bone should be exposed and easy to remove. Gently grasp it and pull it upwards to detach it, being careful not to break the fillets. The bone should easily come off even from the tail, which can be removed or left, depending on preference.
Rinse the fillets under a stream of cold water to remove any residual innards or blood. Then, gently dry them by patting with paper towels or a clean cloth.
Then transfer them to a serving dish and cover them entirely with a mixture of white wine vinegar, a pinch of salt, and finely sliced garlic. Marinate for at least 8 hours, or until the anchovy meat takes on an opaque white color, indicating it is “cooked” by the vinegar’s acidity.
After marinating, drain and dry the anchovies with paper towels, then arrange them on a serving dish.
At this point, sprinkle with chopped parsley and season with a generous drizzle of extra virgin olive oil. If desired, add a touch of chili pepper for a hint of spiciness.
SERVE AND ENJOY FROM Barbara!
Tips and Storage
Since marinated anchovies are a delicate dish, it is advisable to consume them the same day or at most the next day to best appreciate their freshness and flavor.
If you prefer a less acidic taste, replace part of the vinegar with lemon juice.
In the fridge: Marinated anchovies can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for 2-3 days. It is important that they are always well immersed in oil to prevent them from drying out or deteriorating.
Avoid freezing: Freezing marinated anchovies is not recommended because the texture may suffer, becoming soft and less appetizing.
