How to fillet the anchovies
- Using a pointy knife, insert the tip in the belly of the fish and make an incision along the length of the belly. Remove and discard the entrails and head.
- Cut the anchovy in half lengthwise, parallel to the bone. Butterfly the fish and remove the central bone, making sure not to chop off the tail. Wash well with water and transfer to a baking pan lined with paper towels to drain.
For the sashimi
- Cover the bottom of a baking pan with a layer of coarse salt.
- Spread a layer of fish over it and cover with another layer of salt. Repeat the same process, alternating between fish and salt and ending with a layer of salt so that all of the fish are covered in the salt (you will need less or more salt depending on the container used).
- Set them aside for 20-30 minutes to allow the anchovies to marinate.
- When the anchovies are ready, fill a large bowl with water and wash well to remove the salt.
- Transfer to baking pan lined with paper towels and allow to drain. Repeat the same process for all of the anchovies.
- Pat dry with paper towels to remove all of the moisture and transfer to a clean, dry baking pan or container.
- In a bowl, add the ingredients for the marinade: apple cider vinegar, olive oil, thinly sliced chili pepper, thinly sliced garlic, lemon rinds, peppercorns and rosemary sprigs.
- Mix with a spoon and add the anchovies.
- Press down on them with your hands to completely submerge them in the marinade. Cover with plastic wrap, making sure that the wrap comes into direct contact with the fish, so that it remains submerged in the marinade continuously.
- Allow them to marinate for 12 hours at room temperature.
- When ready, drain fish from marinade.
- Transfer to a large jar, submerge in sunflower oil and store in the refrigerator.
- In a serving plate, add the anchovies and some of the marinade.
- Top with thinly sliced chili peppers, fresh herbs, lemon rinds and serve Greek sashimi along with some freshly toasted, crunchy bread.