How to make
Clean the fish by tearing off the head and poking your thumb through it and sliding it from the top to the tail. The entrails fall off from it on their own this way. Separate the bone and tail and divide each fish into two separate fillets.
Wash the well-cleaned fish with very cold water and leave them covered with ice for 15 minutes, so that the last bits of blood are removed and their meat shrinks.
Remove the ice and rinse them again, until the wash water turns clear.
For the marinade, mix the vinegar with the water and dissolve the salt in them. Pour this liquid over the fish. It should be completely covered, so if necessary, add more water. Cover the dish with foil and refrigerate it for 5-6 hours to 1 night.
After this time, strain the liquid and pour clean water. Leave them like that for 15 minutes. Try them and if you find them too sour or salty for your taste, leave them longer in the water, until you get the right flavor.
Strain the fish well again. They turn white and harden. Arrange them tightly next to each other in a glass jar in several layers and cut the garlic into slices on them. You can also add it on the lower layers. Drizzle with olive oil, so that it completely covers the fish. If that's not enough, add more.
Chop the parsley and spread it on top.
This way the anchovies can last up to 2-3 weeks in the refrigerator and you can have a fresh appetizer at any time.
Serve the fish, drizzled with a little olive oil and sprinkled with fresh parsley.
