Marinated Fresh Anchovies
- Total Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
- 24large whole fresh anchovies, about one pound
- Sea salt and freshly ground pepper to taste
- Juice of 1 lemon
- ⅓cup white wine vinegar
- ¼cup extra-virgin olive oil
Nutritional analysis per serving (8 servings)
139 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Clean anchovies: rinse in cold water and cut off heads. Slit fish down the belly to butterfly and lift out the bones and internal organs. Cut off tails. Place fillets close together in a glass, ceramic or stainless steel dish, skin side down, in one or two layers.
- Step 2
Season with salt and pepper and pour lemon juice and vinegar over fillets. Refrigerate for six hours. Pour off some of the liquid, keeping enough in dish so that anchovies are just covered. Add olive oil. Use in recipes, or return to refrigerator, marinate up to 48 hours and serve plain or in other dishes.
Private Notes
Comments
How long do these keep? Does anyone know?
Good recipe; straightforward, works well. You could try putting a little fresh tarragon in between the layers.
Served with parsley on top. It was good as it was, but also can imagine marinated with hot pepper flakes, garlic, oregano.