Marinated Anchovies

Purchase fresh Anchovies from one of the Blue Island Fish Markets

Get all the ingredients ready: 

1. Clean the fish 

2. Put the fish in vinegar 

3. Clean and rinse the fish 

4. Put the anchovies in a jar 

5. Add sunflower oil

6. Add garlic and herbs

Method:

Pull the head of the fish and in one motion remove both the head and entrails together. Then, open and spread out each anchovy, ensuring that one side is kept together. Remove the bone. Wash and drain in a colander.

Put a layer of salt on a baking tray and spread a row of anchovies on top. Then sprinkle with salt and add another layer of anchovies. Repeat the process until all the anchovies are used.

Leave in the salt for 30 minutes and then rinse with water. Dry with absorbent paper towels.

Then put the anchovies in a basin and add vinegar, sunflower oil, fresh herbs, garlic and hot red pepper, making sure that all the fish is well covered. Mix lightly by hand and cover with cling film. Ensure that the cling film touches the marinade. Leave for 12 hours on the kitchen counter in a cool place.

Avoid putting the anchovy and vinegar in the fridge because it does not marinate properly.

After the anchovies have marinated properly, transfer them to a glass jar in rows, creating layers of fish fillets.

After laying out all the anchovy fillets, drizzle with sunflower oil making sure that all fillets are well covered. Cover and keep the anchovies in the refrigerator for up to 3 months.

Serve the anchovies plain with a little olive oil as a snack with Ouzo or as an accompaniment to bean soup, Fava or lentils.