Ingredients FOR THE MARINATED ANCHOVIES 1 kg anchovies 150 gr coarse salt 700 gr wine vinegar OPTIONAL AROMATICS Garlic Fresh chili pepper Cracked rainbow peppercorns Fresh herbs (parsley, rosemary, dill, etc.) TAGS APPETIZERS ANCHOVIES APPETIZERS DAIRY FREE GLUTEN FREE GREEK TRADITIONAL FOODS SUMMER FOODS Ingredients FOR THE MARINATED ANCHOVIES 1 kg anchovies 150 gr coarse salt 700 gr wine vinegar OPTIONAL AROMATICS Garlic Fresh chili pepper Cracked rainbow peppercorns Fresh herbs (parsley, rosemary, dill, etc.) Instructions Start by cleaning the anchovies. In a single motion, pull off the head. This will also remove the innards. Rinse thoroughly and drain in a colander. In a bowl, layer the anchovies in rows. Sprinkle each layer with salt before adding the next. Repeat the process until all the anchovies are used. Pour vinegar over the fish at the end, making sure they’re completely covered. Cover the bowl and leave it at room temperature in a cool spot for 8 hours. After 8 hours, take each anchovy and open it gently with your fingers like a butterfly. This will separate the two fillets while keeping them attached Pull and remove the backbone. The bone should come out easily since the salt and vinegar will have softened the fish after marinating. Transfer the fillets to a glass bowl (preferred), layering them as you go. If desired, add finely chopped garlic, chili pepper, or herbs. Once all fillets are in the bowl, pour over sunflower oil, making sure everything is covered. Cover and store in the fridge. The anchovies will keep for about 2 months. Serve plain, drizzled with a bit of olive oil, as a meze with ouzo. Tips When cleaning this fish, no knife needed! Just wear gloves and pull off the head in one motion. The innards come out with it. Rinse well under running water and drain. No need to debone or fillet with a knife; not only is it a waste of time, but you’ll also lose a lot of flesh that way. This method combines curing in salt and marinating in vinegar at once. It saves time and gives the fillets a firm (not mushy) texture and incredible flavor. No need to cure first in salt and then in vinegar as this one-step approach does it all. Don’t overdo it: 6 to 8 hours (depending on fish size) is more than enough to get the right saltiness and vinegar flavor. To know when they’ve properly been marinated, check the color of the anchovies. The flesh will turn pale white. Removing the bones after marinating will be easier. Before storing in oil, give the fillets one last dip in the marinade for extra flavor. Avoid placing the anchovies in the fridge while marinating as they won’t cure properly. For best results, use large, thick anchovies. Anchovy season is from May through mid-September. Once you’ve stored the fillets in oil, cover the bowl with fresh grape leaves. They help preserve the anchovies. Each time you serve some, lift the leaves, take what you need, and cover again. Why sunflower oil and not olive oil? Olive oil has a strong flavor and aroma that can overpower the delicate taste of the anchovy. However, if you prefer olive oil, you can use it. It solidifies in the fridge but quickly liquefies at room temperature. TAGS APPETIZERS ANCHOVIES APPETIZERS DAIRY FREE GLUTEN FREE GREEK TRADITIONAL FOODS SUMMER FOODS
