Best 3 Marinated Fresh Anchovies Recipes
**Marinated Fresh Anchovies: A Delicacy Worth Trying**
Anchovies, often relegated to the role of a salty condiment or pizza topping, deserve a moment in the spotlight as the star of a dish. Marinated fresh anchovies, a traditional Italian dish, elevate these small fish to culinary heights. This article presents a collection of marinating recipes that transform anchovies into a delectable appetizer or main course, highlighting their delicate flavor and versatility. From classic marinades to unique flavor combinations, these recipes offer a range of options for both anchovy aficionados and those looking to explore new seafood experiences.
MARINATED FRESH ANCHOVIES
Provided by Florence Fabricant
Categories side dish
Time 6h
Yield 48 fillets, 6 to 8 servings
Number Of Ingredients 5
Steps:
- Clean anchovies: rinse in cold water and cut off heads. Slit fish down the belly to butterfly and lift out the bones and internal organs. Cut off tails. Place fillets close together in a glass, ceramic or stainless steel dish, skin side down, in one or two layers.
- Season with salt and pepper and pour lemon juice and vinegar over fillets. Refrigerate for six hours. Pour off some of the liquid, keeping enough in dish so that anchovies are just covered. Add olive oil. Use in recipes, or return to refrigerator, marinate up to 48 hours and serve plain or in other dishes.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Sugar 0 grams
MARINATED ANCHOVIES
Steps:
- Place anchovies and onion in alternating layers in a bowl. Cook vinegar, garlic, bay leaf, peppercorns and cloves for 5 minutes on low heat. Pour hot marinade over anchovies and onions. Marinate for 2 days in refrigerator. Serve cold.
MARINATED FRESH ANCHOVIES
I love anchovies and I found a Mexican grocery store that carries fresh ones and thought I would try this. Sounds a bit like Ceviche to me without all the other stuff. Cooking time is marinating time.
Provided by Chef Jeff Garland
Categories Very Low Carbs
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To bone the anchovies, snap off the heads by grasping the body just behind the head and pulling down on the head. Most of the innards will come out with the head. Run your thumb along the belly flap, tearing the fish open all the way to the tail and removing any remaining innards. Then grab the backbone b/w your thumb and forefinger and pull it out, gently. Remove any spiny fin material and drop each boned fillet into a bowl of ice water.
- Rinse the fish and dry them with paper towels.
- Place them in a shallow bowl.
- Mix together the olive oil, lemon juice, garlic, half the parsley and salt.
- Refrigerate the anchovies in this mixture and marinate them, turning gently from time to time, until they turn white, 2 to 3 hours.
- You can keep them, refrigerated, for a day or two). Garnish with the remaining parsley and serve.
Nutrition Facts : Calories 365.8, Fat 24.6, SaturatedFat 4.4, Cholesterol 96.4, Sodium 4743.8, Carbohydrate 2.2, Fiber 0.2, Sugar 0.4, Protein 33.1
Tips:
- Choose fresh anchovies that are firm and silvery in color.
- Remove the heads and guts of the anchovies before marinating.
- Use a combination of olive oil, lemon juice, garlic, and herbs to create a flavorful marinade.
- Marinate the anchovies for at least 30 minutes, but no longer than 24 hours.
- Serve the marinated anchovies as an appetizer or main course.
Conclusion:
Marinated fresh anchovies are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you serve them as an appetizer, main course, or salad topping, these anchovies are sure to please your taste buds. So next time you're looking for a new and exciting way to enjoy this seafood, give marinated fresh anchovies a try. You won't be disappointed!
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