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Ingredients
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Marinated Anchovies
Olive Oil & Seasoning
Method
Prepare and Cure Anchovies
- 1
Clean fillets
Rinse the fresh anchovy fillets under cold running water to remove surface slime. Pat dry thoroughly with paper towels. If whole anchovies are provided, remove heads, open belly to remove guts, rinse, and then flatten and remove the central spine carefully to produce two clean fillets per fish.
- 2
Salt cure
On a clean non-reactive tray or dish, sprinkle half of the coarse sea salt in a single layer. Lay the anchovy fillets skin-side down in a single layer without overlapping. Sprinkle the remaining coarse salt (and the sugar) evenly over the flesh side of the fillets. Cover the fillets with plastic wrap and place a weight (a smaller tray with cans or a plate with a weighted object) on top to ensure even contact. Refrigerate for 1 hour to draw moisture and begin firming the flesh.
- 3
Rinse and acidify
After 1 hour, remove the weight and quickly but thoroughly rinse the salt from the fillets under cold running water to remove excess salt. Pat the fillets dry lightly with paper towels. Combine the white wine vinegar and cold water in a non-reactive shallow dish just large enough to hold the fillets in a single layer. Submerge the fillets skin-side down in the vinegar solution. Cover and refrigerate for 6–8 hours (up to 12 hours for slightly firmer texture); the acid will turn the flesh opaque and 'cook' the anchovies.
- 4
Final rinse and dry
Remove fillets from the vinegar bath and gently rinse under cold water to remove excess acidity. Pat each fillet completely dry with paper towels. Arrange on a wire rack and refrigerate uncovered for 30–60 minutes to dry the surface slightly — this helps the oil adhere and prevents dilution.
Flavoring and Serving
- 5
Prepare oil and aromatics
In a small bowl combine the extra virgin olive oil, thinly sliced garlic, chopped parsley, lemon zest, freshly ground black pepper, and optional red pepper flakes. Stir to blend. Allow the mixture to sit 5–10 minutes so flavors meld; this also gently mellows the raw garlic.
- 6
Assemble boquerones
Arrange the dried anchovy fillets skin-side down in a shallow serving dish or individual jars. Spoon the olive oil and aromatics over the fillets, ensuring the garlic and parsley are distributed among pieces. The oil should just cover the fillets to preserve them and infuse flavor.
- 7
Marinate briefly
Cover the dish and refrigerate for at least 30 minutes to allow flavors to marry. For best flavor, refrigerate 2–6 hours. The boquerones will keep, sealed and submerged in oil, in the refrigerator for up to 5 days.
- 8