Marinated Raw Anchovies Appetizer
Today I want to offer you a real treat for lovers of marinated raw fish.
We all know the properties of blue fish, but also its affordable price makes it the good food par excellence.
However, we must have some special precautions.
The first is that the fish must have been flash-frozen, so if you don’t have one at home, ask your fishmonger if the fish has been flash-frozen first, which they often do in the shop or even on fishing boats, to preserve them better.
If this has not been done at the source, and you have a new generation freezer, i.e., one that reaches -7.6°F, keep them there for at least 72 hours, after which defrost them slowly on the lower shelf of your fridge, never outside the fridge.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 180.12 (Kcal)
- Carbohydrates 2.26 (g) of which sugars 1.92 (g)
- Proteins 16.88 (g)
- Fat 11.95 (g) of which saturated 2.67 (g)of which unsaturated 1.29 (g)
- Fibers 0.26 (g)
- Sodium 207.36 (mg)
Indicative values for a portion of 125 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
Let’s go shopping
- 1.3 lbs anchovies
- 2 teaspoons salt
- 4 teaspoons sugar
- 3 lemons (juice only)
- 6.76 fl oz vinegar
- 1.35 fl oz extra virgin olive oil
- to taste pepper
- to taste dried oregano
Marinated Raw Anchovies Appetizer
Tools
what we need to prepare the
- 1 Bowl
- 1 Citrus Juicer
- 1 Baking Dish
- Plastic Wrap
- 1 Plate
- 1 Colander
Steps
Marinated Raw Anchovies Appetizer
After flash-freezing them, clean the anchovies by removing the head and intestines simply by bending the head and twisting, remove the central bone with your fingers, using your thumbnail to start from the top and continue throughout the bone.
Wash them and use a rather large bowl.
Then rinse and drain.
Arrange the first layer in a bowl or baking dish,
and for each layer distribute a teaspoon of sugar
and a pinch of salt.
Wet each layer with the juice of half a lemon and
and 1 tablespoon of vinegar.
Repeat the layers until the end of the anchovies.
In the last layer, cover the fish with vinegar and lemon in equal parts, so that no fillet is exposed, cover with plastic wrap and place in the fridge for at least 2 hours.
After the time has passed, drain the anchovies from their marinade liquid and season them with extra virgin olive oil, oregano, and pepper, and if you like, a little chili pepper.
Here is our Marinated Raw Anchovies Appetizer ready to be served.
Storage and tips
Marinated Raw Anchovies Appetizer
This appetizer covered with plastic wrap can be stored in the fridge for up to 3 days, because the vinegar and lemon in the marinade allow it. Then to consume it, just take it out of the fridge 15 minutes before.
It should not be put in the freezer because it has been previously flash-frozen.
