Grilled Anchovies - A Delicious Summer Snack
When it comes to grilling, the humble anchovy deserves its moment. During the summer months, thick schools of anchovies come into Monterey Bay, providing the perfect opportunity for flavorful snack.
The first time I made grilled anchovies, my family wasn’t too sure about it—but now it’s a favorite. These small, oily fish have a ton of flavor, especially when they’re fresh. Plus, they’re packed with omega-3s and other nutrients, so they’re good for you too.
All smiles with a plate of anchovies!
Catching Anchovies
To catch anchovies, you’ll need a lightweight spinning rod and a sabiki rig. These fish are usually found near piers, jetties, or close to shore in the early morning or late afternoon. Cast your rig, let it sink, and use a slow jigging motion. When you feel a light tap, you’ve likely hooked several at once. Reel in slowly to keep from tearing their mouths, then get them on ice right away.
Cleaning Anchovies
Smaller anchovies (about 3 inches) are sweeter and more flavorful. Here’s how to clean them:
- Scrape off the scales with a knife.
- Hold the fish near the head, tear off the head, and remove the guts.
- Open the belly to clean out any remaining guts, then rinse in cold water.
- Pat dry with paper towels.
Grilling Anchovies
Once cleaned, toss the anchovies in olive oil and salt them well. The salt helps prevent sticking and creates steam. Grill them on a hot grill, searing them quickly to get a good char. Move them to a cooler part of the grill to finish cooking, being careful not to overdo it. Use a spatula to handle them gently.
Serving Grilled Anchovies
Serve the grilled anchovies with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of chili flakes or lemon zest. Herbs like marjoram or basil add a fresh touch. You can eat the bones and fins since they’re small and delicate.
For a simple, satisfying dish, serve the anchovies on slices of rustic bread, slightly grilled and rubbed with garlic and olive oil. The oils from the fish soak into the bread, making for a delicious summer snack. Pair with a cold drink and enjoy.
Ingredients:
- 15-20 fresh anchovies, smaller ones (around 3 inches) preferred
- Olive oil, for tossing the fish before grilling
- Salt, to prevent sticking and create steam
- Lemon zest, chili flakes, olive oil, marjoram or basil for serving
Chef Wear
If you want to impress, throw on your Uroko Sardine Shirt. This tee celebrates a fish (like the anchovy) that is crucial in the food chain. They're a staple of the sea for humans, birds, and the larger sea predators.
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At Uroko, we respect the ocean that feeds us. We hope you enjoy this dish. If you have a recipe to share, let us know. |