Marinated Fresh Anchovies: Alici Marinate

Directions

1. 1
   Using scissors, trim the fins off of all the anchovies. Using a sharp paring knife, gut the fish, and rinse well.
2. 2
   Cut off the heads and carefully remove the spine and pin bones by pulling from the top with the index finger and thumbnail. Separate the 2 fillets and rinse again.
3. 3
   Lay 1 layer of the fillets in a deep oval quiche plate and sprinkle over with vinegar. Continue until all the fish fillets are in the plate and pour over the rest of the vinegar.
4. 4
   Let sit to marinate for at least 4 hours in the refrigerator.
5. 5
   Drain each anchovy from the vinegar, rinse, and pat dry with a kitchen towel. Wash out the oval quiche plate and dry well.
6. 6
   Lay the cured anchovies into the quiche plate, one layer at a time, with 2 or 3 tablespoons olive oil, a pinch of oregano, a sprinkle of chile flakes, a sprinkle of parsley, a couple of garlic slices, and a sprinkle of salt.
7. 7
   Layer until all of the anchovies are finished and allow to marinate at least 2 hours, refrigerated.
8. 8
   To serve, bring anchovies to cellar temp, just about 58 degrees F, and place 8 or 9 on each plate drained of oil. The cured anchovies will last like this for 1 week in the refrigerator.