Anchovies in vinegar

Ingredients

• 1 kg. fresh anchovies (medium or large)
• 300 ml. white wine vinegar or apple cider vinegar
• 100 ml. of water, one teaspoon of coarse salt
• 4 cloves of garlic
• Extra virgin olive oil (enough to cover the anchovies)
• Fresh parsley

Preparation

Cleaning of anchovies

1. The most important thing in this recipe is the quality of the raw material you use. The anchovies must be fresh. Stiff anchovies, which offer a little resistance when folded.
2. The skin must be very shiny and the eyes very transparent. I usually trust 100% of my fishmonger Isa, she is also very nice and she usually asks me how I want them and what recipe I am going to prepare with them.
3. The cleaning part is the most laborious work. If you don't have a nice fishmonger you should clean them at home, the best way is to do it in the sink under a stream of very cold water.
4. One at a time, breaking off the head and dragging with the thumbnail the guts and the spine, all at the same time.
5. When doing this the anchovy is opened in half, the two loins together at the tail, remove them and remove the tail so that there are two separate and clean loins.
6. Wash the anchovies (whether they come from the fishmonger clean or if you have done the work at home). They have to be very clean, without blood remains.
7. Place on absorbent paper and dry well pressing on top with more paper. This way we will have them ready for marinating. Set aside.
8. The cleaning process is essential for a good final result.
9. Una vez que tengamos los boquerones limpios los debemos congelar, hay que ser cauteloso con el tema del anisakis.
10. To eat these anchovies without risk, they must have been in the freezer for at least 4 days.
11. Low temperatures kill anisakis and thus avoid future problems.
12. Defrost and continue with the preparation of the recipe.

Finishing and Presentation

Final preparation of anchovies in vinegar

1. Drain well and place the anchovies in another clean tupper.
2. Chop the garlic cloves into small pieces and parsley to taste. The parsley is more for decoration than for flavor.
3. Bathe the anchovies with a good extra virgin olive oil and season with garlic and chopped parsley.
4. Let them rest for a minimum of 24 hours.
5. Ready, we have our anchovies in vinegar perfect to serve.

The anchovies will last you a week without any problem, but always covered with liquid, stored in the refrigerator and whenever possible in a tupper or plastic jar tightly closed.