BOQUERONES EN VINAGRE

Steps:

• Clean the anchovies/boquerones under water. Get rid of the heads and open the clean anchovies/boquerones as if they were books. Get rid of the insides of the fish and after rinsing them, place them in in a deep tray.
• Once you have the tray covered with "open book" fish, sprinkle some sea salt and cover them with the white vinegar.
• Put them in the fridge for a minimum of 12 hours. I usually let them sometime between 12 to 18 hours.
• Once the macerating is done, cut a couple of cloves of garlic in really thin slices (it depends a lot on how much fish you have and how much you like garlic). Put aside.
• Chop parsley in really small pieces.
• Get each fish out of the tray where they have been macerating. Arrange them nicely in another tray.
• Once they are arranged sprinkle the cut garlic and the parsley over the fish.
• Cover with good Spanish virgin olive oil.
• Enjoy with white wine and Italian bread or a baguette.
• The prep time varies depending on your fish cleaning and cutting skill.