Marinated anchovies
Marinated anchovies are a traditional Greek“meze” 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 “get cooked” in salt and be marinated, so you can prepare it from the day before.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.
Υλικά
- 1 kilo fresh Anchovies
- 500 gr sea salt
- 300 gr Messino Organic vinegar
- 20 gr ginger
- 1 Chili pepper
- 2 cloves garlic
- Mixed peppers
- 200 gr sunflower oil
- Olive oil for serving
Οδηγίες
- 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
- In a container, we add salt to cover its base. We clean the anchovies’ filets and place them one next to the other on the salt. If you have any salt left, cover the filets completely
- Leave the anchovies in the salt for 30 minutes minimum, rinse with water, and dry the filets out with some paper
- In a large bowl create your marinade with Messino organic vinegar, grated ginger, finely chopped chili pepper, garlic and your peppers
- Spread your filets in a large pan and cover with the marinade. Allow them to marinade out of the fridge for two hours minimum
- When anchovies’ 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
Extra Tip:
- You can keep marinated anchovies in the fridge for a long time. Just store them in sunflower oil
- 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