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Ingredients
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Fish
Curing Mixture
Method
Preparation of Anchovies
- 1
Clean the Anchovies
Rinse the fresh anchovies under cold running water. Remove the heads and guts carefully using a sharp knife. Open the fish along the belly and gently wash the inside to remove any remaining entrails.
- 2
Layer the Anchovies with Salt
In a shallow dish, lay the cleaned anchovies skin side down in a single layer. Sprinkle a generous amount of sea salt over the anchovies. Layer more anchovies on top if necessary, adding salt between each layer. Cover and refrigerate for 12 to 24 hours to cure.
Curing Process
- 3
Rinse and Soak
After the curing period, remove the anchovies from the refrigerator. Rinse them under cold water to remove excess salt. Soak the anchovies in a bowl of white wine vinegar for about 30 minutes to further cure and flavor them.
- 4
Prepare Garlic and Parsley
While the anchovies are soaking, peel and thinly slice the garlic cloves. Chop the fresh parsley finely.
Final Assembly
- 5
Combine Ingredients
After soaking, drain the anchovies and pat them dry with a paper towel. In a serving dish, layer the anchovies with the sliced garlic, chopped parsley, and drizzle with olive oil.
- 6
Serve
Allow the boquerones to marinate in the olive oil for a few hours before serving. They can be served as a tapas dish or as a topping for crusty bread.
