The Marinated Anchovies with Vinegar and Lemon is a very tasty and refreshing dish, usually served as an appetizer. I realize the preparation takes some time, but I assure you it is really worth it. Personally, I often make it a true main course, I’m so fond of it. I accompany it with raw or cooked vegetables in vinaigrette, topped with a spoonful of Lemon Confit zest: https://blog.giallozafferano.it/lappetitovienmangiando/limoni-confit-ricetta-marocchina/
For the procedure, I made a short video, available on the pages of Facebook, Instagram and Pinterest
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 2 Days
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz fresh deboned anchovies
- 1 1/4 cups white wine vinegar
- 1 lemon juice
- 2 tsp fine salt
- to taste Pepper
- 3/4 cup extra virgin olive oil
- 1/3 oz chopped parsley
- 3 cloves Garlic
How to Prepare Marinated Anchovies with Vinegar and Lemon
To prepare Marinated Anchovies with Vinegar and Lemon, you need to have a bit of patience and prepare a few days in advance.
After deboning and rinsing the anchovies, preferably already cleaned by your fishmonger, dry them.
Place them in a dish, in layers, separated by food plastic wrap, until finished.
Cover them completely with plastic wrap again, and freeze them for at least 92 hours.
Only this way can you safely eat them without the risk of ingesting the live Anisakis worm, which can cause serious intestinal problems.
After thawing them in the refrigerator, let them marinate for about 2 hours with white wine vinegar and a pinch of salt.
Prepare the dressing by mixing extra virgin olive oil, lemon juice, salt, pepper, chopped garlic, and parsley.
Drain the anchovies, pour all the dressing over them, mix well, and let them marinate for another two hours in the refrigerator.
Serve your Marinated Anchovies with Vinegar and Lemon, just out of the refrigerator.
Notes
Tips and Variations:
Please make sure to follow the recipe carefully to prepare raw marinated anchovies.
Avoid consuming them without freezing first, as the danger is always lurking… all bluefish have the same issue.
If you like anchovies, don’t miss the next recipe: Crispy Potato and Anchovy Pie
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