Anchovies in vinegar, easy recipe (but very easy)

The recipe for anchovies in vinegar is so easy, that I had to think twice about writing it.

What happens is that to prepare this dish, you have to consider other aspects different from the typical ones of a common recipe. Instead of thinking only about the ingredients and the preparation, in this case you have to think about the cleanliness and quality of the fish, take into account a previous period of freezing and another period of rest.

For example, Being a recipe with so few ingredients, anchovies with vinegar are better when using fresh and quality fish. And as always, when it comes to cooking fish, you need a cleaning care.

Well, we go in parts, to review each of the important details.

How to make anchovies in vinegar

Do not put your ingredients on the table yet, because first you will have to work long fish. First step:

How to clean the anchovies

If you are lucky, the fresh anchovies will be delivered to you at the fish market. But if that is not the case, here we will explain how to clean the fish.

  1. In the sink and with the tap open, wash the fish and then remove the head. li>
  2. You can help with the tip of a knife to open each boquerón along, below, in a line. The idea is that with the same impulse to remove the head, take advantage of removing the skeleton or backbone of the fish, and the digestive system.
  3. Finish opening the fish to wash it inside, and remove it in two parts that will only be joined by the spine and tail.
  4. Now you can accommodate your anchovies on cloth napkins or clean cloths, or on absorbent paper spread, to dry them.
  • Arrange the anchovies in a large container that also allows you to keep liquid without spilling. The fish have to be with the skin down, and next to each other, to make layers.
  • Cover the fish with a layer of sprinkled salt. If you do several layers, repeat the process for each one.
  • Then cover all the fish with the marinade, and make sure there is no part left out of the liquid.
  • Now you have to cover the container and put it in the refrigerator. If you do not have a lid, you can use aluminum foil.
  • Let the fish stand between 3 and 4 hours. After that time, the marinade should have made its effect and the meat will be white. Watch the fish well because there are several factors that can affect the cooking time: the size of the fish, the temperature of the refrigerator, the concentration of the vinegar, for example. The point is that we must be vigilant that the meat of the anchovies turns white, and that these remain with a correct texture, without hardening or becoming soft, as if they were dissolving.
  • You can take advantage of the long pause of cooking to peel the garlic and also chop it into small pieces. You will have time to spare.
  • Once boquerones are cooked in the vinegar, after the time of the marinade, it is necessary to drain them well.
  • Once drained, you have to cover them with good jets of olive oil, pieces of garlic and parsley.
  • After this, they will go back to the refrigerator. This time it will be for 24 hours.
  • Before removing them, wash the bouquet of parsley and chop the leaves into small pieces.
  • Take out your anchovies and serve them sprinkled with the parsley.
  • Tips for a recipe for anchovies in vinegar without any mistakes

    • It is convenient to use anchovies approximately the same size for your recipe. This so that the marinade cooks them evenly and you do not have more boiled ones and others less.
    • Do not go with the times or the concentration of the marinade because then you will have boquerones over cooked. Not only will they not be rich but they may end up hard, or on the contrary, with a texture close to the puree.
    • Use a good white wine vinegar or apple cider vinegar, so that the anchovies absorb better taste. The same applies for olive oil. Take into account that it is worth it because this oil will not heat up at any point.

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