Clean and scale the anchovies.

Then wash them under cold running water and dry well.

Arrange the anchovies in a terrine or baking dish and cover them with a generous amount of lemon juice, a pinch of salt, a splash of vinegar and a bunch of chopped oregano.

Let marinate for 24 hours, then drain and transfer to a serving dish. Season, to taste, with extra virgin olive oil.

Food History

The so-called “blue fish” is a non-scientific category of certain species of fish that have similar, defining characteristics: they swim in groups, they are small in size and they have a blue dorsal fin. Mackerel, sardines and anchovies all fall into this category, the last of which is considered a poor man’s fish and is best conserved in oil or salt. The practice of salting anchovies dates back to the Etruscan and allows people to store the fish for a later time. Although most people continue to eat anchovies conserved in salt, when fresh, anchovies are excellent prepared simply in order to bring out their natural flavor.

Other suggested recipes

• Seafood Rolls 
• Anchovies in vinegar marinate (Scapece de licette) 
• Stuffed sardines