Marinated anchovies

Marinated anchovies

Gavros marinátos

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

These little morsels are lovely served with ice-cold beer, ouzo or tsipouro, a distilled grape liqueur. Georgia’s fingers flew as she cleaned these little fish. I found it was not quite as easy as it looked!

Ingredients

Quantity Ingredient
250g gavros
1 cup wine vinegar, or to cover
1/3 cup sea salt flakes
finely sliced garlic, to serve
chopped flat-leaf parsley, to serve

Method

  1. To prepare the anchovies, pinch the head between your thumb and forefinger and pull it off and discard it with the innards (the innards should come away too), then cut off the tail and slip out the backbone, rinse (if necessary) and pat dry.
  2. Combine the anchovies, vinegar and salt in a small, shallow, glass dish. Mix well, then cover and refrigerate for 24 hours.
  3. Remove the anchovies from the vinegar mixture with a slotted spoon and serve topped with sliced garlic and parsley. Add a spoonful of the vinegar mixture, if you wish.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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