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Anchovies in vinegar
Artisanal anchovies in vinegar
Anchovies prepared by hand with vinegar, extra virgin olive oil and parsley.
Package contents: approximately 12 fillets.
The clean loins of the anchovy are used in its preparation, which have a brown-looking meat, the silver reflections of its outer skin stand out and are placed submerged in a tray (made of glass, never metal since it would be attacked by the acetic acid of the vinegar ) with salt, water and vinegar for about 3 hours in salty water and approximately 6 hours in vinegar in a cool place.
The loins of the anchovy, previously brown, will turn white as the vinegar works.
After this operation and once the liquid has been drained, they are garnished with abundant minced garlic, olive oil and parsley, they are generally served cold with a beer (wine is not recommended as the intake of vinegar interacts badly with wine).
ALLERGENS: CONTAINS FISH
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