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Ingredients
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Fish
Curing Mixture
Garnish
Method
Preparation of Anchovies
- 1
Clean the Anchovies
Rinse the fresh anchovies under cold water to remove any impurities. Pat them dry with paper towels. Carefully remove the heads and guts of the anchovies, ensuring to keep the fillets intact.
- 2
Layering with Salt
In a shallow dish, create a layer of sea salt. Place a layer of the cleaned anchovies on top of the salt, then cover the anchovies with another layer of sea salt. Repeat the process until all anchovies are layered with salt.
- 3
Curing Process
Cover the dish with plastic wrap and place it in the refrigerator. Allow the anchovies to cure for 24 hours to draw out moisture and enhance flavor.
Brining
- 4
Prepare the Brine
After 24 hours, remove the anchovies from the salt and rinse them under cold water to remove excess salt. In a bowl, combine the white wine vinegar and water to create the brine.
- 5
Soak the Anchovies
Submerge the rinsed anchovies in the brine solution. Ensure they are completely covered. Allow them to soak for an additional 1 to 2 hours, depending on your taste preference for tanginess.
Serving
- 6
Draining and Drizzling
After brining, drain the anchovies and transfer them to a serving dish. Drizzle extra virgin olive oil over the top.
- 7
Garnish and Serve
Sprinkle chopped fresh parsley over the anchovies and serve with lemon wedges on the side. Enjoy your boquerones as a tapa or appetizer!
