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Easy Marinated Anchovies step by step. Sure success
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Everything you need to know about the anchovy marinade :

When do we make anchovy marinade?
For the perfect marinade or vinegar, we choose from mid-May but also throughout the summer when the waters warm up and it is thick - fat ( until mid-September which is his era ).

How long can I keep it in my fridge ??
At least for about 2 months.

In the shops they add: Seed oil, sunflower oil, corn oil and whatever white oil is available, which does not freeze in the refrigerator.
The reason they put sunflower oil and not olive oil in the anchovy is very simple. Olive oil is a substance with a strong taste and wonderful aroma.
Olive oil does freeze and solidify in the refrigerator, but if left outside the refrigerator for a few minutes, it thaws in minutes.

With exactly the same process, we can make anchovies and sardines.

How to Clean and Fillet a Small Fish / e.g. (Anchovies, sardines, etc.)    • Πώς Να Καθαρίσω Και Να Φιλετάρω Μικρό...  

Basically I add 2 generous pinches of coarse table salt to each layer. ATTENTION: Do not add a little salt and they will not cook properly.

The skin goes down while the flesh goes up.
The strainer must be in a bowl that does not come into contact with the bottom.

S.O.S. : Of course, what plays a very big role is the size, how big or small the fish I have chosen is. If it is very small and thin it will be ready in 1 day. My anchovy is big and fat, so it needs 2 days. I will wash the bowl very well and continue the process.
The same goes for marinated sardines, if your sardines are quite thick you may need to leave them in the salt for three whole days.

Always use cold and plenty of water. NEVER Hot because they will melt.

Leave in the first water for 12 to 15 minutes.
In the second water for 10 minutes.
In the third water for 5 minutes.
In this way I remove the unnecessary salt, try the sardines or the anchovy, in case it is salty, continue washing.

When we are done with this process, let the anchovies drain very well ,at least for 15 to 20 minutes .

You have to remember that your anchovies will continue to be cooked in vinegar. Now it will soften and become like the bought one, as they are supposed to be! So that it won't melt but soften.

Now if we want we can add whatever: Spices and whatever Aromatic plants we like the most. As well as garlic and hot pepper.