Spanish Boquerones en Vinagre | Pickled marinated anchovies

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a similar acidity with a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Pull the head of the anchovy downwards to remove some of the digestive system.

Run your finger through the belly of the anchovy to open it.

Carefully pull the spine out; you can leave it in one piece or cut it in half and remove the tail with a paring knife.

Put the cleaned anchovies into a bowl and rinse them in water multiple times, about seven to eight times, to remove debris.

Soak the anchovies in icy cold water seasoned with salt in the fridge for 1-2 hours to extract dirt.

Rinse the anchovies one last time and pat them dry with kitchen paper, skin side up.

Line a baking tray with cling film and place the anchovies in it, then freeze for 24-48 hours to kill parasites.

Prepare the pickle by mixing white wine vinegar with some water and swirling it.

Place the anchovies in the pickle, ensuring they have ample space to cure evenly.

Finely chop parsley and slice garlic, then mix with extra virgin olive oil.

Marinate the anchovies in the mixture for at least 8 hours, but 2-3 days is better.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens