Marinated anchovies, perfect served either as an appetizer or a main dish.
Anchovies belong to the blue fish category, their back is marked by a blue stripe with green hues.
We left the anchovies to marinate in vinegar, if you prefer you can use half the amount of vinegar and half white wine for a milder flavor.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 4/6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for marinated anchovies:
- 1.1 lbs fresh anchovies
- 1 cup vinegar
- 2 cloves fresh garlic
- to taste fresh mint leaves
- to taste extra virgin olive oil
- to taste fine salt
- 1 tbsp lemon juice
- to taste chili pepper (optional)
Tools for marinated anchovies:
- 2 Bowls
- Paper towels
- 1 Spoon
Steps for preparing marinated anchovies without cooking.
Ask your trusted fishmonger to clean the anchovies well or you can do it yourself by simply removing the head, opening them in half, removing the innards and bones while keeping the two fillets attached; the anchovies were already frozen and thus ready to eat.
Wash the anchovies well, dry them with paper towels, and place them in a large container, allowing for only one or at most two layers.
Lightly salt the anchovies, then add the vinegar, cover with plastic wrap, and refrigerate for about 3 hours; this way, the anchovies “cook in the vinegar” and turn white.
After the time has elapsed, remove the vinegar and dry the anchovies well with paper towels.
In a bowl, mix extra virgin olive oil, lemon juice, and a little salt.
Place a layer of anchovies in a glass container, brush with the prepared liquid, add thin slices of garlic and broken mint leaves, and continue alternating layers of anchovies with layers of seasoning.
If you like, you can also add some spicy chili pepper.
Finish with a layer of extra virgin olive oil, cover the container with plastic wrap, and refrigerate for a couple of hours.
Now your marinated anchovies are ready to be eaten.
We recommend preparing them the day before for a more flavorful result.
