Anchovies marinated with lemon are a great seafood appetizer, easy to prepare and sure to be a success.
Made with the famous anchovies.
They are a great appetizer or a dish to pair with other main courses.
This is a typical summer dish that you can also prepare at other times of the year or on special occasions. In fact, lemon-marinated anchovies can be served as an appetizer, on croutons or canapés.
The secret to the success of this recipe lies mainly in the freshness of the anchovies. But to eat them safely, I urge and advise you…….
Unfortunately, however, if you want to consume them raw, there is a risk of anisakis: a dangerous parasite (nematode worm) that moves from the intestines of some fish (including anchovies) to the flesh and can cause major problems in humans if ingested. The only way to kill it is with cold or deep cooking.
Before consuming raw, marinated fish, I recommend freezing for at least 96 hours in a home freezer marked with 3 or more stars.
I grew up with Monterosso anchovies; they were my daily bread, my mom cooked them in various ways. This recipe is one of many, and today I made a simple, excellent, and tasty healthy appetizer.
With a few ingredients, the result is a delicate taste that enhances all the flavor of the anchovies.
You can add a spicy chili to the lemon-marinated anchovies for an extra touch of flavor to this fresh dish.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 133.47 (Kcal)
- Carbohydrates 2.54 (g) of which sugars 1.56 (g)
- Proteins 12.90 (g)
- Fat 8.21 (g) of which saturated 1.89 (g)of which unsaturated 0.98 (g)
- Fibers 0.50 (g)
- Sodium 472.03 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon-Marinated Anchovies
- 1.1 lbs anchovies
- 3 lemons
- 3 tbsp vinegar
- to taste chopped parsley
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- salt
- to taste pepper
Tools
- Strainer
- Citrus Juicer
- Plastic Wrap
- Bowl
Preparation of Lemon-Marinated Anchovies
How to clean an anchovy: take the head between your thumb and forefinger and pull, twisting slightly, the entrails will come away by themselves.
Place your thumb parallel to the backbone, press and push, as if you were filleting, always with the fingertip resting on the backbone.
This way, you will open them without doing too much damage, and they will remain intact and perfect. They should be washed and left to drain; optionally, they can be dried with some paper towels to remove excess water.
They should be frozen for 96 hours. When needed, defrost from the freezer and transfer to the fridge until thawed.
Rinse, dry them well, and they are ready to be marinated.
Meanwhile, slice the garlic and chop the parsley.
Squeeze and strain the lemon juice.
In a bowl, mix the strained lemon juice with three tablespoons of extra virgin olive oil, the three tablespoons of vinegar, parsley, and chopped garlic. Mix well, incorporating some pepper.
Open the anchovies like a book and arrange them on a plate as shown in the photo, salting them a little.
Cover the anchovies with the previously prepared marinade and let them marinate in the refrigerator for at least 8 hours, covered with plastic wrap.
After the time has passed, they are ready to be served.
Enjoy your meal.
Tips
The longer they stay in the fridge, the more flavorful the achovies will be: prepare them the day before for the following day!
Marinated anchovies can be stored for 4/5 days completely covered in the marinade.
Note that raw fish contains the parasite “anisakis” which can infect humans and can only be eliminated through cooking or freezing the raw fish for 96 hours.
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Do I have to freeze them?
Yes, for 96 hours.
