Prep Time 45′     Cooking Time 45′      Serves 10


  • 1 kg anchovies
  • 150 g coarse salt
  • 700 g wine vinegar

Optional aromatics:

  • Garlic
  • Hot chili pepper
  • Coarsely crushed mixed peppercorns
  • Herbs


  1. First, clean the fish. Pull the head off with one movement, removing the innards at the same time.
  2. Wash and drain the fish in a colander.
  3. In a bowl, layer the anchovies with salt, repeating the process until all the fish have been added.
  4. Finally, pour the vinegar over the fish, ensuring they are well covered.
  5. Cover the bowl and leave it for 8 hours on the kitchen counter in a cool spot to marinate.


Source: Argiro Barbarigou