Grilled Anchovies from Monterey Bay
“When the anchovies show up, dinner gets simple. Hot grill, fresh fish, and not much else.”
When it comes to grilling, the humble anchovy deserves its moment. During the summer months, thick schools of anchovies move into Monterey Bay, making them easy to catch and perfect for a quick, flavorful meal.
The first time I made grilled anchovies, my family was not completely sold. Now it is a regular request. These small, oily fish pack a lot of flavor when they are fresh, and they cook fast. They are also loaded with omega-3s and nutrients, which does not hurt.
All smiles with a plate of anchovies.
Catching Anchovies
Anchovies are easy to catch with a lightweight spinning rod and a sabiki rig. Look for them near piers, jetties, or close to shore in the early morning or late afternoon. Cast the rig, let it sink, and use a slow jigging motion.
When you feel a light tap, you have probably hooked more than one. Reel slowly to avoid tearing their mouths, then get them on ice right away.
Cleaning Anchovies
Smaller anchovies, around three inches, are sweeter and cook better. Cleaning them is quick.
- Scrape off the scales with a knife.
- Grip near the head, pull it off, and remove the guts.
- Open the belly and rinse under cold water.
- Pat dry with paper towels.
Anchovies on the grill. Hot, fast, and hands-on.
Grilling Anchovies
Toss the cleaned anchovies with olive oil and salt. The salt helps prevent sticking and creates steam as they cook.
Grill them over high heat to get a quick sear, then move them to a cooler part of the grill to finish. They cook fast, so keep an eye on them and use a spatula gently.
Off the grill and ready to eat.
Serving Grilled Anchovies
Finish the anchovies with a squeeze of lemon, a drizzle of olive oil, and a pinch of chili flakes or lemon zest. Herbs like marjoram or basil work well.
You can eat the bones and fins. They are small and delicate. Serve the fish over grilled bread rubbed with garlic and olive oil. The oils soak into the bread and make the whole thing work.
Ingredients
- 15 to 20 fresh anchovies
- Olive oil
- Salt
- Lemon zest or wedges
- Chili flakes
- Marjoram or basil
Chef Wear
If you want to impress, throw on your Uroko Sardine Tee. It celebrates a fish that plays a critical role in the food chain and keeps the whole system moving.
At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.