Marinated Fresh Anchovies: Alici Marinate

1. 1

   Using scissors, trim the fins off of all the anchovies.

2. 2

   Using a sharp paring knife, gut the fish, and rinse well.

3. 3

   Cut off the heads and carefully remove the spine and pin bones by pulling from the top with the index finger and thumbnail.

4. 4

   Separate the 2 fillets and rinse again.

5. 5

   Lay 1 layer of the fillets in a deep oval quiche plate and sprinkle over with vinegar.

6. 6

   Continue until all the fish fillets are in the plate and pour over the rest of the vinegar.

7. 7

   Let sit to marinate for at least 4 hours in the refrigerator.

8. 8

   Drain each anchovy from the vinegar, rinse, and pat dry with a kitchen towel.

9. 9

   Wash out the oval quiche plate and dry well.

10. 10

    Lay the cured anchovies into the quiche plate, one layer at a time, with 2 or 3 tablespoons olive oil, a pinch of oregano, a sprinkle of chile flakes, a sprinkle of parsley, a couple of garlic slices, and a sprinkle of salt.

11. 11

    Layer until all of the anchovies are finished and allow to marinate at least 2 hours, refrigerated.

12. 12

    To serve, bring anchovies to cellar temp, just about 58 degrees F, and place 8 or 9 on each plate drained of oil.

13. 13

    The cured anchovies will last like this for 1 week in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.