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Raw anchovies with lemon marinade

  • 20 minutes
  • Easy
  • Second Courses
A dish perfect for people who live the strong, pungent flavor of marinated anchovies.
Liguria

Ingredients: Per 4 servings

  • lb anchovies
  • lemon juice to taste
  • extra virgin olive oil to taste
  • salt to taste
  • vinegar to taste
  • oregano, chopped to taste

Preparation:

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.

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