📝 About This Recipe
A cornerstone of the Greek 'mezedopoleio' culture, Gavros Marinatos features fresh silver anchovies 'cooked' solely in the acidity of sea salt and vinegar. This traditional preparation preserves the delicate texture of the fish while infusing it with the bright, punchy flavors of garlic, wild oregano, and premium extra virgin olive oil. It is a sophisticated, briny delicacy that captures the spirit of a Mediterranean summer evening by the sea.
🥗 Ingredients
The Fish
- 500 grams Fresh Anchovies (Gavros) (very fresh, eyes clear and skin shiny)
- 3-4 tablespoons Coarse Sea Salt (for curing)
The Curing Liquid
- 1.5 cups White Wine Vinegar (high quality, to cover the fish)
- 2 tablespoons Lemon Juice (freshly squeezed)
The Marinade and Aromatics
- 1 cup Extra Virgin Olive Oil (Greek Koroneiki variety recommended)
- 3-4 cloves Garlic (very thinly sliced)
- 1 piece Bird's Eye Chili (thinly sliced, optional for heat)
- 1 tablespoon Dried Greek Oregano (wild-grown if possible)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Peppercorns (whole black or pink)
For Garnish
- 1 teaspoon Lemon Zest (freshly grated)
- 1 tablespoon Capers (rinsed and drained)
👨🍳 Instructions
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1
Begin by cleaning the anchovies. Hold the head and gently pull it away; the innards should come out with it. Run your thumb along the belly to open it up.
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2
Carefully pull out the spine starting from the head end, leaving the tail intact if you prefer a traditional look, or removing it for a completely clean fillet.
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3
Rinse the fillets thoroughly under cold running water until the water runs clear and all traces of blood are removed. Pat them very dry with paper towels.
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4
In a shallow glass or ceramic dish, sprinkle a layer of coarse sea salt. Lay the fillets in a single layer, skin side down.
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5
Sprinkle more salt over the fish and repeat the layers if necessary. Let the fish sit in the salt for 20-30 minutes to firm up the flesh.
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6
Rinse the salt off the fish quickly and pat dry again. Return them to a clean shallow dish.
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7
Pour the white wine vinegar and lemon juice over the fish until they are completely submerged. Cover and refrigerate for 2 to 3 hours. The flesh will turn opaque white as it 'cooks'.
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8
Drain the vinegar completely. Do not rinse the fish this time; the residual vinegar adds to the flavor profile.
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9
In a clean glass jar or deep container, start layering the 'cooked' fillets with the sliced garlic, chili (if using), peppercorns, and dried oregano.
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10
Pour the extra virgin olive oil over the layers, ensuring every fillet is completely covered to prevent oxidation.
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11
Add the chopped parsley and capers to the top layer. Seal the container and let it marinate in the fridge for at least another 2 hours, though overnight is best.
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12
Before serving, remove the dish from the fridge for 15 minutes to allow the olive oil to liquefy if it has thickened.
💡 Chef's Tips
Always use the freshest fish available; the eyes should be bulging and clear, not sunken or cloudy. Never use a metal container for the vinegar stage, as the acid can react with the metal and ruin the flavor. If the vinegar taste is too sharp for you, you can cut the vinegar with a 1/4 cup of dry white wine. Ensure the olive oil completely covers the fish in the storage jar; this acts as a seal that keeps the fish preserved for up to 2 weeks. Don't discard the flavored oil once the fish is gone; it is incredible for drizzling over salads or dipping crusty bread.
🍽️ Serving Suggestions
Serve as part of a traditional Meze platter alongside Kalamata olives, feta cheese, and roasted red peppers. Pair with a glass of chilled Ouzo or Tsipouro—the anise notes perfectly complement the briny fish. Lay a few fillets over toasted sourdough rubbed with a garlic clove for a Mediterranean bruschetta. Accompany with a crisp, acidic white wine like an Assyrtiko from Santorini. Serve with a side of boiled wild greens (Horta) drizzled with lemon and more olive oil.