Marinated Anchovies (+Anchovy Toast) (2024)

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ByLeigh AndersonPublished on

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If you think you hate anchovies, you just haven’t had the right anchovies.

Marinated Anchovies (+Anchovy Toast) (1)

Tinned fish is all the rage, and for good reason. It’s a low effort – high reward ingredient. Most of the work has been done for you by skilled artisans that meticulously catch, filet, cure and carefully pack each piece of fish into tins for preserving. Pop open one of those tins, bath the fish in a simple marinade and enjoy with crackers or toast.

If you’d like to take it one step further lay the marinated anchovy filets across a piece of warm, garlic-rubbed, crusty bread topped with a thick slice of cold butter – I promise, you’ll be instantly converted into an anchovy lover.

Perfect for Apéro Hour or Tapas night – serve these marinated anchovies alongside more delicious, quick bites like; Pan con Tomate, Marinated Feta, Crudités and Tahini-Labneh Dip.

Marinated Anchovies (+Anchovy Toast) (2)

Note:The best anchovies are Cantabrian anchovies. Sustainably wild-caught and meticulously packed into tins by hand, they spend five months bathed in brine and olive oil, acquiring an meaty texture and deeply rich, salty, umami flavor. They’re so good you can can eat them straight out of the can. Find them in specialty stores or online.

Recipe Steps:

Step 1. Make the Marinade

Combine the olive oil, parsley, lemon zest and chili flakes in a small bowl. Set aside.

Step 2. Arrange the Anchovies

Carefully remove the anchovies from their tin and lay them, individually across a small serving dish. Culinary tweezers are very helpful for this task. Pour the marinade over the anchovies.

Marinated Anchovies (+Anchovy Toast) (4)

Step 3. Serve

Marinated anchovies can be served as-is with crackers or toast on the side. Alternatively – serve them across garlic-rubbed toast with a thick smear of cold butter. (They’re also great on Pan con Tomate.)

Marinated Anchovies (+Anchovy Toast) (5)
More Delicious

Appetizers & Tapas

  • Oven-Roasted Patatas Bravas with Smokey Tomato Aioli
  • Pan con Tomate (Grilled Bread with Tomato)
  • Spot Prawns with ‘Nduja, Butter and Lemon
  • Blistered Shishito Peppers with Garlic-Soy Mayo
  • Quick and Easy Homemade Crostini

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

Marinated Anchovies (+Anchovy Toast) (6)

Marinated Anchovies (+Anchovy Toast)

Savory, salty marinated anchovies served with chilled butter and warm garlic-rubbed toast.

5 from 2 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Servings: 6

Calories: 185kcal

Author: Leigh Anderson

Ingredients

Marinated Anchovies

  • 1 small tin or jar oil-packed anchovies see notes
  • 1/4 cup olive oil
  • 2 tablespoons minced parsley
  • 2 teaspoons lemon zest
  • 1/8 teaspoons crushed red pepper flakes optional

Anchovy Toasts

  • 6 small slices good quality, crusty bread or Homemade Crostini
  • 1 large clove garlic peeled
  • 6 tablespoons salted butter cold
  • marinated anchovies see above

Instructions

Marinated Anchovies

  • Combine the olive oil, parsley, lemon zest and chili flakes in a small bowl. Set aside.

  • Gently remove the anchovies from the tin and arrange on a rimmed serving plate, being careful to keep the filets intact. Pour the infused oil over them. Serve right away or store in the refrigerator for up to three days.

Anchovy Toasts

  • Under a broiler or in a standard toaster, toast the bread, until the surface is golden brown.

  • Rub each piece of toast with the garlic clove, then top with a generous slice of cold butter and 1-2 marinated anchovies. Top with a drizzle of the marinade then serve right away.

Notes

Ingredient Notes and Substitutions:

  • Anchovies: Choose the best anchovies you can for this recipe. You don’t necessarily have to track down specialty Spanish anchovies from Cantabria. The brands Agostino Recca and Ortiz are widely available in US supermarkts and have very good quality tinned fish.

Storing Leftovers:

Marinated anchovies will stay fresh, stored in the refrigerator for up to three days.

Nutrition

Calories: 185kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.2mg

Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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Marinated Anchovies (+Anchovy Toast) (2024)

FAQs

What to eat with marinated anchovies? ›

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

Are marinated anchovies ready to eat? ›

Description. Our 1kg tub of plain marinated anchovies are ready to eat or perfect as part of a fish supper. A long shelf life due in part to the packaging they come in.

Are marinated anchovies good for you? ›

Anchovies are rich in omega-3 fatty acids, which offer powerful benefits for your heart. Studies show they may reduce your triglyceride levels, slow the buildup of plaque in your arteries, and reduce your blood pressure. They may also lower your risk of stroke by reducing blood clotting.

What do marinated anchovies taste like? ›

Compared to their tinned brethren, marinated anchovies taste of the sea, yes, but it's a delicate flavor, one that is balanced with the flavors of the ingredients used to cure and finish the fish. Fresh anchovies are satisfying and refreshing.

Can you eat anchovies straight from the jar? ›

Oil-packed anchovies can be used straight from the tin.

How long do marinated anchovies last once opened? ›

Unopened canned or jarred anchovies have a shelf life of one year. Tightly sealed, opened cans or jars can be stored in the refrigerator for at least two months.

What do anchovies taste good on? ›

Not only do anchovies love greens, but they also love beans, so next time you have legumes over the stove, hit 'em with a few anchovies. If you're whipping up a soup or a braise, toss a few in while you're sauteing your garlic and onions for a subtle boost of flavor throughout the whole dish.

Can I eat anchovies every day? ›

Because most canned anchovies are salted and highly flavorful, the recommended serving size is small; be sure they don't tip the scales of the daily recommended sodium intake (2400 mg per day, and less if you have high blood pressure).

Are anchovies healthier than sardines? ›

Both are packed with beneficial nutrients. Anchovies have slightly more omega-3s, B vitamins and minerals than sardines, and are a little lower in fat and cholesterol.

Are anchovies good for high blood pressure? ›

Canned anchovies are often very high in sodium, which may be a health risk for those with high blood pressure. Canned sardines are much lower in this mineral.

Are anchovies high in sugar? ›

Nutrition Info

A portion of five anchovy fillets (canned in oil and drained; about 20g) has 42 calories, 5.8g protein, 1.9g of fat, and no carbohydrates, fiber, or sugar. Anchovies are an excellent source of calcium, iron, and zinc. In their cured form, they are also high in sodium.

Can you eat marinated anchovies raw? ›

Technically they are par-cooked and depending on how long they sit in the vinegar, they will be cooked through at different levels. However marinated anchovies can be eaten raw and is a staple in Italian coasts where they simply combine anchovies with olive oil and lemon as an antipasto.

Why do Italians like anchovies? ›

Anchovies add tons of umami flavor to dishes, similar to the way fish sauce adds that special something to Thai and Vietnamese cuisine. It doesn't necessarily add a fishy taste, but a sharp salty quality that punches up the flavor — it's why we love them!

Are you supposed to eat the bones in anchovies? ›

While these tiny fish are delicious fresh from the water, most of us are more familiar with the canned variety. Because of their small size, the bones can be (and are) eaten. And when cooked, the canned anchovies, bones and all, will almost completely dissolve or "melt," leaving only the flavor.

What do anchovies pair well with? ›

Remember, anchovies play well with other salty, acidic, and briny ingredients, like olives, tomatoes, and capers. Next time you're making a pasta dish, try sliding in just a few anchovies — the results will not disappoint.

What do you eat with marinated fish? ›

Olive Oil, Lemon, & Herbs Marinade

Serve the fish with roasted lemon- and herb-seasoned potatoes or grilled vegetables.

What are canned anchovies good with? ›

Anchovy recipes
  • Tuna caesar with anchovies & cavolo nero. A star rating of 4.7 out of 5. ...
  • Niçoise toasts. ...
  • Spaghetti with smoked anchovies, chilli breadcrumbs & fried egg. ...
  • Lemony chicken lentils. ...
  • Kale caesar salad. ...
  • Baked pollock with anchovy crumbs. ...
  • Roast romanesco with anchovies, capers & currants. ...
  • Roast lamb with anchovy cream.

How do Italians eat anchovies? ›

For most Italians, and especially the Italians of Southern Italy, the Acciughe (anchovies preserved in salt and/or olive oil) and alici (fresh anchovies) are a staple food. Anchovies are often eaten on toast with good olive oil (or butter), fried, baked, added to sauces, cured with lemon juice, etc.

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