Mariano Anchovies Recipe

Ingredients to make Mariano Anchovies:

• fresh anchovies
• white wine vinegar
• virgin olive oil
• Parsley
• salted

How to make Mariano Anchovies:

1. To prepare 1 kg of anchovies, we will need brine prepared with 200 ml of white wine vinegar and 60 g of well-dissolved salt, which, when there is a lack of liquid, we will supply with water to reduce the acidity of the vinegar somewhat on the way.
2. Good quality white vinegar
3. The anchovies must be very fresh, of course, and of the size that enters approximately 30 to 40 kilo units.
4. One by one, decapitate, gut, debone, fillet, and remove the side bones in the gut and loin, cleaning and drying carefully.
5. Very clean, place them neatly in a square or rectangular container.
6. Go watering with brine and lightly pressing so that possible air bubbles escape, they must be completely covered with brine.
7. And since they tend to float, we will have to make some invention (board or cardboard, lined and sealed with aluminum foil) so that the anchovies are effectively covered by the brine after replacing the lid.
8. After 24 hours, wash the anchovies thoroughly under running water, to remove as much salt and vinegar as possible, and then dry well on kitchen paper.
9. For the final marinade, add 175 ml of low-acidity extra virgin olive oil, with a tablespoon of parsley and 2 cloves of garlic, both very finely chopped, the garlic almost better being grated in a mill.
10. In the jar, rectangular or square and with a lid, in which we are going to place the anchovies, put some of the oil prepared to distribute the garlic and parsley dressing, and place the anchovy fillets crossing one layer with the previous one, while we add the oil that should completely cover the anchovies.
11. In order to avoid air bubbles between the layers, press gently.
12. A week, better 10 days, they will be available for consumption.
13. It does not have any canning, it is completely raw fish only seasoned, so they must always be kept in the refrigerator.
14. Excellent as an aperitif, in canapés, to brighten up some salads and with hearts with the added advantage that we can have them for several months.
15. The quality of the vinegar will be noticeable when we go to taste the anchovies, since the first attack in the mouth is vinegar, then the perfumes of oil and fish come, rounding off the flavors.