📝 About This Recipe
Inspired by the classic Spanish 'Boquerones en Vinagre', these cured anchovy fillets are a testament to the beauty of simple, high-quality ingredients. The process transforms humble, fresh anchovies into bright, silky delicacies with a perfect balance of acidity and rich olive oil. This dish captures the essence of coastal Mediterranean dining, offering a melt-in-your-mouth texture that is far superior to any store-bought canned alternative.
🥗 Ingredients
The Fresh Catch
- 1 pound Fresh Anchovies (whole, very fresh with clear eyes)
The Curing Liquid
- 1.5 cups White Wine Vinegar (high quality)
- 1/2 cup Cold Water (filtered)
- 2 tablespoons Sea Salt (fine grain)
The Marinade & Aromatics
- 1 cup Extra Virgin Olive Oil (Spanish or Italian cold-pressed)
- 4 pieces Garlic Cloves (very thinly sliced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (zested into long strips)
- 1/4 teaspoon Dried Chili Flakes (optional for subtle heat)
- 1/2 teaspoon Black Peppercorns (whole)
👨🍳 Instructions
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1
Prepare a large bowl of ice water. To clean the anchovies, gently pinch the head and pull away; the innards should come out with the head. Run your thumb along the belly to open it up.
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2
Gently pull out the spine starting from the head end, leaving the tail intact if you prefer a traditional look. Place the cleaned fillets immediately into the ice water to firm up and remove excess blood.
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3
Once all fish are cleaned, rinse the fillets under very cold running water until the water runs clear and the flesh looks pale.
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4
Pat the fillets thoroughly dry using paper towels. This is crucial as excess water will dilute the curing brine.
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5
In a glass or ceramic dish, whisk together the white wine vinegar, water, and sea salt until the salt is completely dissolved.
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6
Lay the fillets in the dish in a single layer, or slightly overlapping, ensuring they are completely submerged in the vinegar mixture.
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7
Cover the dish with plastic wrap and refrigerate. Let the fish cure for at least 3 hours, or up to 12 hours. The flesh will turn opaque white as the acid 'cooks' the protein.
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8
After curing, carefully drain the vinegar. Do not rinse the fish this time, as you want to retain that bright acidity.
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9
In a clean glass container, begin layering the fillets. Start with a drizzle of olive oil, a sprinkle of garlic, parsley, and lemon zest.
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10
Place a layer of anchovies over the aromatics, then repeat the layers until all ingredients are used.
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11
Pour the remaining olive oil over the top until the fish are completely covered. This prevents oxidation and preserves the fish.
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12
Let the flavors meld in the refrigerator for at least 4-6 hours before serving. The oil may solidify slightly; simply let it sit at room temperature for 10 minutes before eating.
💡 Chef's Tips
Always use the freshest anchovies possible; they should smell like the ocean, not 'fishy'. Freezing the cleaned fillets for 24 hours before curing is a recommended safety step to eliminate any potential parasites found in raw wild fish. Use a high-quality Spanish olive oil for the marinade, as the oil becomes a delicious dipping sauce for bread. Avoid using metal containers for curing, as the vinegar can react with the metal and impart a metallic taste to the delicate fish.
🍽️ Serving Suggestions
Serve on toasted slices of sourdough baguette rubbed with a halved tomato and a pinch of salt. Pair with a chilled glass of Manzanilla Sherry or a crisp Albariño wine. Scatter over a salad of sliced oranges, fennel, and black olives for a Sicilian twist. Enjoy as a classic tapa alongside salty Marcona almonds and Gilda skewers (olive, pepper, and anchovy).