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Marinated Fresh Anchovies

Marinated Fresh Anchovies

Marinated Fresh Anchovies - the most classic of Italian appetisers!

Course Appetiser
Cuisine Italian
Prep Time 1 day
Total Time 1 day
Servings 6
Author Manuela Zangara


  • 500 gms – 1 lb. fresh anchovies cleaned, scaled and opened
  • 250 ml – 1 cup white vinegar
  • Juice of 1 lemon
  • Salt to taste
  • 2 garlic cloves minced
  • Parsley chopped (optional)
  • 1 tsp chilly flakes optional
  • Extra virgin olive oil


  1. Freeze the cleaned and butterflied anchovies for 3 days. This will help to kill any bacteria.
  2. Defrost them and gently pat them dry with kitchen paper.
  3. Layer the anchovies in a bowl with a flat bottom. Marinate them in vinegar, lemon juice and salt, making sure that the anchovies are completely submerged in the marinade.
  4. Let them marinate, in the fridge, for 24 hours, then drain and discard the marinade.
  5. Gently pat the anchovies dry again and layer them in a clean bowl. Cover them with extra virgin olive oil, a pinch of salt, the chopped garlic, parsley and chilly flakes.
  6. The fish will keep for 2-3 days in the fridge.

Recipe Notes

Freezing the anchovies before curing them helps reducing the risk of foodborne illness, but it does not completely eliminate the risk.