Marinated Anchovy

Marinated Anchovy

Ingredients

• 1 kg of anchovies
• 150 g of coarse salt
• 700 ml of wine vinegar
• sunflower oil as needed
• 2 garlic cloves
• hot pepper
• chilli flakes

Directions

1. Clean and cut the head and remove the entrails together. Wash and drain well.
2. In a bowl, put a layer of anchovies, sprinkle salt and anchovies again. We repeat the process until the materials are finished.
3. Finally pour the vinegar over the anchovies, making sure to cover all the fish well.
4. Cover the bowl and leave it for 8 hours on the kitchen counter in a cool place.
5. I avoid putting the anchovy with the vinegar in the fridge because it doesn't marinate properly.
6. When the 8 hours have passed, we catch one anchovy and open the butterfly fish with our fingers. That is, they separate the two fillets, making sure to keep them together. Pull and remove the bone. It comes off very easily, since the marinated anchovy has been cooked in the salt and vinegar and has softened properly.
7. Put the joined marinated anchovy fillets in a preferably glass bowl, in rows and create layers of fillets.
8. If we want now, we can add some chopped garlic, chilli flakes.
9. After layering all the anchovy fillets, drizzle with sunflower oil making sure all the anchovy fillets are well covered. Cover and keep the anchovies in the refrigerator for about 2 months.