Fresh anchovies barely resemble the hairy canned fillets bought in the store. They are prepared in a variety of traditional Spanish and Italian dishes to lend a salty, meaty flavor. Packed with vitamins, these fish can be marinated overnight or cooked straight from the catch. Prepare them quickly as they are easily spoiled.
Things You'll Need
- Fresh anchovies
- Olive oil
Wash the fish thoroughly in water.
Fillet each anchovy by slicing it open and removing the head and bones, using a small, sharp knife.
Wash the anchovies again and dry them.
Saute the anchovies by heating olive oil with garlic and spices in a pan until sizzling before adding the cleaned fish. Cook with sausage or vegetables to round out the dish, or add to a soup for a kick of flavor.
Bake at 350 degrees F until the color slightly changes, about five minutes. Add breadcrumbs or croutons to the fish that are covered in olive oil and spices. Mixed into a pasta dish or a sauce, the anchovies will have a soft texture and fishy flavor.
Marinate the cleaned fish overnight in vinegar mixed with spices. There should be enough salt in the marinade that the fish should float in the middle of the mixture.
Deep-fry the fish in hot olive oil after coating the anchovies with salted semolina or wheat flour. This gives a nice crust to the exterior and maintains moisture in the meat.
Tips & Warnings
- Choose three or four anchovies per person if adding into a dish.
- Photo Credit Steven Errico/Digital Vision/Getty Images
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