Acciughe all’aceto (Italy)-Boquerones en Vinagre (Spain) – Gavros Marinatos (γαύρος μαρινάτος Greece)
This simply dish of cheap ingredients is a good way to preserve food for deterioration.
This is a refreshing appetizer that you can serve as appetizer or as meze/tapas over toasted bread.
A few years ago I had the same dish in Greece and I suppose this can be found all aver the Mediterranean region. In South America vinegar is substituted by lime juice.
After marinating the fish in acid ingredients (vinegar or lime juice) the protein will be degenerated and the fish pulp will be white and not look translucent any more.
- 1000 g fresh anchovies (serves about 20 peoples)
- 300 ml white wine vinegar
- 100 ml water
- 1 teaspoon salt
- 200 ml olive oil (or more to cover the fish)
- 2 garlic cloves (or to taster)
- Fresh parsley, finely chopped
- Wash the anchovies, if necessary remove scales (depends on the size) rubbing the fish under current water.
- Using your thumb, remove the innards and spine from the anchovies. Note: I did not remove the tail fin, letting the fillets attached to this, but I removed the dorsal fin.
- Rinse well again several times.
- Mix vinegar and water.
- Lay the anchovies flat, skin side down, covering the bottom of a plastic box provided of cover.
- Add enough vinegar to cover, repeat this layer by layer.
- Place in refrigerator to marinate for 2-3 hours
- Rinse shortly with water and place the desired amount in a plastic container (I prepared portions).
- Cover with olive oil, Place a plastic wrap on the surface and freeze for at least one day (freezing prevents illness from parasites found in raw fish.)
- Remove the portion of fish and place in the fridge (or shortly by room temperature) until defrosted.
- Arrange on a dish and garnish with chopped garlic and parsley.