Marinated Fresh Anchovies

1. 1

   To bone the anchovies, snap off the heads by grasping the body just behind the head and pulling down on the head.

2. 2

   Most of the innards will come out with the head.

3. 3

   Run your thumb along the belly flap, tearing the fish open all the way to the tail and removing any remaining innards.

4. 4

   Then grab the backbone b/w your thumb and forefinger and pull it out, gently.

5. 5

   Remove any spiny fin material and drop each boned fillet into a bowl of ice water.

6. 6

   Rinse the fish and dry them with paper towels.

7. 7

   Place them in a shallow bowl.

8. 8

   Mix together the olive oil, lemon juice, garlic, half the parsley and salt.

9. 9

   Refrigerate the anchovies in this mixture and marinate them, turning gently from time to time, until they turn white, 2 to 3 hours.

10. 10

    You can keep them, refrigerated, for a day or two).

11. 11

    Garnish with the remaining parsley and serve.

* Per serving · 4 servings · Values may vary.

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