{"id":2931,"date":"2024-02-19T18:27:03","date_gmt":"2024-02-19T16:27:03","guid":{"rendered":"https:\/\/messino.gr\/?post_type=portfolio&p=2931"},"modified":"2024-03-01T13:24:11","modified_gmt":"2024-03-01T11:24:11","slug":"marinated-anchovies","status":"publish","type":"portfolio","link":"https:\/\/messino.gr\/en\/recipes\/marinated-anchovies\/","title":{"rendered":"Marinated anchovies"},"content":{"rendered":"

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Marinated anchovies<\/h2> \n
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Marinated anchovies are a traditional Greek\u201cmeze\u201d that often accompanies tsipouro, ouzo, or any other strong alcoholic drink. Simple and qualitative ingredients characterize it. It needs some time for the filets to \u201cget cooked\u201d in salt and be marinated, so you can prepare it from the day before.<\/span>
<\/div>In order to have a tasteful result you need high-quality vinegar, so we suggest choosing Messino organic vinegar. Its authentic and deep acidity decreases marinating time and highlights all the other ingredients. Add ginger and chili for a spicier version and highlight the natural aroma of anchovies with some colorful peppercorns.<\/span><\/div> \n
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<\/path><\/g><\/g><\/svg><\/span> Servings <\/span>4<\/span><\/div>
<\/g><\/svg><\/span> \u0395\u03ba\u03c4\u03ad\u03bb\u03b5\u03c3\u03b7 <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
<\/g><\/svg><\/span> \u0391\u03bd\u03b1\u03bc\u03bf\u03bd\u03ae <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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  • 1<\/span> kilo<\/span> fresh Anchovies<\/span><\/li>
  • 500<\/span> gr<\/span> sea salt<\/span><\/li>
  • 300<\/span> gr<\/span> Messino Organic vinegar<\/span><\/li>
  • 20<\/span> gr<\/span> ginger<\/span><\/li>
  • 1<\/span> Chili pepper<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span><\/li>
  • Mixed peppers<\/span><\/li>
  • 200<\/span> gr<\/span> sunflower oil<\/span><\/li>
  • Olive oil for serving<\/span><\/li><\/ul><\/div><\/div>\n
    <\/div>\n\n\n\n[vc_row][vc_column width=\"7\/12\"][vc_single_image dynamic=\"yes\" dynamic_source=\"secondary\" media_width_percent=\"100\" uncode_shortcode_id=\"139027\"][\/vc_column][vc_column column_width_percent=\"100\" position_vertical=\"middle\" align_horizontal=\"align_center\" gutter_size=\"3\" overlay_alpha=\"50\" shift_x=\"0\" shift_y=\"0\" shift_y_down=\"0\" z_index=\"0\" medium_width=\"0\" mobile_width=\"0\" width=\"5\/12\" uncode_shortcode_id=\"114578\"][vc_raw_html]JTVCc2N1JTIwbmFtZSUzRCUyMnJlY2lwZS1jcmVhdGVkLXdpdGgtcHJvZHVjdC1mdWxsJTIyJTVE[\/vc_raw_html][\/vc_column][\/vc_row]\n\n\n

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    • Filet your anchovies, by pinching one of the filets right where it meets the tail, carefully working to pry it from the tail and spine beneath<\/span><\/div><\/li>
    • In a container, we add salt to cover its base. We clean the anchovies\u2019 filets and place them one next to the other on the salt. If you have any salt left, cover the filets completely<\/span><\/div><\/li>
    • Leave the anchovies in the salt for 30 minutes minimum, rinse with water, and dry the filets out with some paper<\/span><\/div><\/li>
    • In a large bowl create your marinade with Messino organic vinegar, grated ginger, finely chopped chili pepper, garlic and your peppers<\/span><\/div><\/li>
    • Spread your filets in a large pan and cover with the marinade. Allow them to marinade out of the fridge for two hours minimum<\/span><\/div><\/li>
    • When anchovies\u2019 filets turn in a light white color, your fish is ready. Take the mout of the marinade, clean out any residues, and serve with some olive oil on top<\/span><\/div><\/li><\/ul><\/div>

      Extra Tip:<\/h4>
      • You can keep marinated anchovies in the fridge for a long time. Just store them in sunflower oil<\/span><\/div><\/li>
      • Anchovies always have more fat and taste from Middle of May until the end of Summer; therefore, it is the best time of the year to enjoy marinated anchovies<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n<\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Marinated anchovies require simplicity and very good ingredients! It is a dish that “cooks” itself in salt and vinegar, so it takes several hours to prepare. It can be served as a starter, as a snack or as an accompaniment to legumes and oily dishes<\/p>\n","protected":false},"author":9,"featured_media":1316,"parent":0,"menu_order":24,"comment_status":"closed","ping_status":"open","template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"portfolio_category":[432],"class_list":["post-2931","portfolio","type-portfolio","status-publish","has-post-thumbnail","hentry","portfolio_category-seafood-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio\/2931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio"}],"about":[{"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/types\/portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/comments?post=2931"}],"version-history":[{"count":2,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio\/2931\/revisions"}],"predecessor-version":[{"id":2936,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio\/2931\/revisions\/2936"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/media\/1316"}],"wp:attachment":[{"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/media?parent=2931"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio_category?post=2931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}