📝 About This Recipe
Transport your palate to the sun-drenched coastlines of Italy and Spain with these exquisite hand-cured anchovies. This recipe honors the ancient tradition of salt-curing fresh silver fish before bathing them in liquid gold, resulting in a buttery, umami-rich delicacy far superior to store-bought tins. Perfectly balanced between saline brightness and silky fat, these anchovies are a testament to the beauty of slow food and simple, high-quality ingredients.
🥗 Ingredients
The Fresh Catch
- 1 pound Fresh Anchovies (whole, very fresh with clear eyes)
The Curing Brine
- 1.5 cups Sea Salt (coarse grain is preferred)
- 1/2 cup White Wine Vinegar (high quality)
- 2 cups Cold Filtered Water
- 2 tablespoons Lemon Juice (freshly squeezed)
The Infusion & Oil
- 2 cups Extra Virgin Olive Oil (mild and fruity profile)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Dried Chili Flakes (optional for subtle heat)
- 4 pieces Fresh Thyme Sprigs (washed and dried thoroughly)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Gently wash the fresh anchovies under cold running water. To clean, pinch the head of the fish and pull gently; the innards should come away with the head. Use your thumbnail to run along the belly to open it and remove the spine if desired, or leave whole for a traditional rustic cure.
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2
In a large glass or ceramic bowl, whisk together the coarse sea salt, water, white wine vinegar, and lemon juice until the salt is mostly dissolved to create your curing brine.
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3
Submerge the cleaned fish into the brine. Ensure they are fully covered. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours for a firmer, saltier texture.
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4
After curing, remove the fish from the brine. Rinse them very briefly under cold water to remove excess surface salt, then pat them extremely dry with paper towels. Moisture is the enemy of preservation.
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5
Sterilize your glass jars by boiling them in water for 10 minutes, then let them air dry completely until no droplets remain.
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6
In a small saucepan, warm 1/2 cup of the olive oil over low heat with the sliced garlic, peppercorns, and chili flakes for 5 minutes to infuse. Do not let the garlic brown; you only want to release the aromatics. Remove from heat and let cool to room temperature.
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7
Begin layering the anchovies in the jars. Place a few fillets at the bottom, followed by a slice of infused garlic and a leaf of thyme.
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8
Pour a little of the room-temperature infused oil over the first layer, then repeat the process until the jar is nearly full, leaving about 1/2 inch of headspace at the top.
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9
Fill the remainder of the jar with the remaining fresh extra virgin olive oil, ensuring every fish is completely submerged. Use a clean butter knife to gently poke the sides to release any trapped air bubbles.
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10
Seal the jars tightly and store in the refrigerator. Let them sit for at least 48 hours before consuming to allow the flavors to meld and the oil to penetrate the fish.
💡 Chef's Tips
Always use the freshest fish possible; if the eyes are cloudy or the smell is overly 'fishy,' do not use them. Ensure the fish are bone-dry after rinsing from the brine, as water can cause the oil to go rancid or encourage bacterial growth. Use a high-quality but mild olive oil; a very peppery or bitter oil might overpower the delicate flavor of the anchovies. If the olive oil solidifies in the fridge, simply leave the jar at room temperature for 15 minutes before serving to let it liquefy again. Always use a clean fork to remove anchovies from the jar to prevent contamination of the remaining oil.
🍽️ Serving Suggestions
Serve atop a toasted sourdough baguette slathered with unsalted cultured butter and a sprinkle of lemon zest. Drape over a classic Gilda skewer with a Manzanilla olive and a pickled Guindilla pepper. Whisk the leftover infusion oil into a Caesar dressing or a warm bagna cauda dip. Pair with a crisp, chilled glass of Albariño or a dry Manzanilla Sherry to cut through the richness. Finely chop and toss into a hot pasta aglio e olio for an instant depth of umami flavor.