Marinate anchovies-gavros
The anchovy is a small but valuable fish due to its enormous nutritional value and for this reason it is the star of the caloric diet. An easy monastic recipe from Mount Athos to quickly and easily make home-made pickled anchovies (hapsi). A delicious summer dish for the days when eating fish is allowed in the holy calendar.
We wash the anchovies well.
Then, we draw the head and the backbone.
We mix the anchovies with salt and vinegar in a container.
We let them "bake" for 10-12 hours in the refrigerator.
Then we drain them, without washing them.
We place them in order in the container and cover them with oil, pouring in the herbs.
They can be eaten immediately.
To clean the anchovy: with one hand hold the anchovy and with the other pull the head towards the belly. The backbone goes with the head.
It can be preserved for quite some time in the refrigerator maintenance.
