Boquerones en vinagre caseros y sin complicaciones

raw material

• 500g anchovies or as much as you like.
• White wine vinegar (enough to cover the anchovies).
• A few sprigs of parsley.
• 2 cloves of garlic.
• extra virgin olive oil and salt.

The first thing you will see is how to freeze them to avoid the famous anisakias and How to clean them easily. Then you just continue the process Dip, clean, preserve In oil, all that remains is to wait until the next day and taste them to your liking, below you will find some suggestions.

Preparation, How to Make Vinegar Anchovies Recipe

1. use anchovies Very fresh, so they must have fairly stiff bodies, clear eyes and shiny skin.
2. Since we are not going to cook them with heat, enough to reach a temperature that eliminates the risk of Anisakis, we have to resort to cold methods, so freeze them for at least 48 hours before or after cleaning them (I usually do this afterwards), although the latest advice recommends freezing them for 5 days.
3. At a fishmonger you can sometimes ask them to cook the fish in vinegar, but if not, see how easy it is to clean the fish. anchovies At home:
   1. The aim is to preserve both sides of the waist, so the head, central spine and intestines must be removed. Start by making an incision under the head, but not too deep to avoid cutting the spine.
   2. Gently pull the fish head down while holding the body of the fish with your other hand to remove the bones and guts at the same time.
   3. Now separate the two loins of the anchovies, leaving or not the tail, I prefer to remove it. I also removed the small spines that connect the two spines.
      

      We are cleaning anchovies

4. wash anchovies Soak them well in cold water and place them in a drainer to release the moisture.
5. Place them on a plate lined with kitchen paper and dry them slightly with more paper.
   

   Now we clean, wash and dry the anchovies.

6. past anchovies into the container and pour enough over each layer Sal.
   

   We make a layer of anchovies and salt

7. cover them completely white wine vinegarlet them all submerged, and then leave them there to marinate for an hour or so, and you’ll see them turn white right away.
   

   We cover the anchovies with vinegar

8. After that, wash them one by one with cold water and put them in the water filter again.
9. place anchovies Place in container and use olive oil.
10. peel off teeth shecut into slices and place on top of the anchovies.
11. Wash the branches corianderdried, leaving only the leaves, chopped. Also add them to the container along with the anchovies.
12. Leave anchovies Cover and refrigerate until the next day, until the flavor stabilizes before serving.
    

    This is how anchovies in vinegar are appetizing

Time: 30 minutes to prepare, 1 hour to rest

Serving and tasting

When eating anchovies, remove them from the refrigerator at least 30 minutes in advance. they are not too cold The oil returns to its liquid state. Store in the refrigerator in an airtight container They can last up to a week I would even say more and remember that they should always be completely covered with olive oil as it is what preserves them.

Just use them as covers Of course, include them in other appetizers and preparations, e.g. Serve with salads, appetizers and toast. In Murcia it is famous “bury” These include placing an anchovy between two French fries, french fries or sailor It’s like the Murcia sailor, which consists of a donut with Russian salad on top and an anchovy, but in this case there’s no doubt it’s anchovies A true…scandalous combination!

Homemade marinated anchovies without complications

change

if you like spicy Add chopped chilies, garlic and parsley for extra flavor.

tip

With practice, you will know if you prefer a milder flavor or a stronger vinegar flavor, and to do this you will simply modify the vinegar infusion times and increase or decrease them. Also, the size of the anchovies also plays a role, so a rule of thumb You end up leaving them the way you like them best.

Olive oil is an important ingredient In this recipe, use the one you like because it’s so obvious in the final result, and when you’re done with the anchovies, use the remaining oil to season fish dishes, salads… whatever you like.