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Plate of alici marinate with silvery anchovy fillets in olive oil, parsley, garlic, and lemon wedges on a wooden table

Alici Marinate: Lemon-Cured Fresh Italian Anchovies

Fresh anchovy fillets cured in lemon juice until opaque, then dressed in olive oil, garlic, and parsley for a cold Italian antipasto.
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Prep Time 30 minutes
Total Time 5 hours 30 minutes
Servings: 4 servings
Course: Antipasto
Cuisine: Italian (Neapolitan)
Calories: 205
Ingredients Method Notes

Ingredients
  

For the anchovies
  • 500 g Fresh anchovies, cleaned and filleted frozen for at least 7 days first, then thawed
  • 1 tsp Coarse sea salt
  • 200 ml Fresh lemon juice about 6-7 lemons, enough to fully submerge the fillets
For the dressing
  • 80 ml Extra virgin olive oil
  • 2 Garlic cloves, thinly sliced
  • 3 tbsp Fresh parsley, chopped
  • 1/4 tsp Chili flakes optional
  • Black pepper to taste

Method
 

Clean and fillet the anchovies
  1. Rinse anchovies under cold water, cut off the heads, and pull out the guts with your thumb.
  2. Run a thumb along the backbone to butterfly each fish, then lift out the spine and any pin bones.
  3. Rinse fillets again and lay them skin side down on paper towels to drain.
Freeze for safety
  1. Arrange fillets in a single layer in a freezer container and freeze at -20C/-4F for at least 7 days (168 hours) to kill any parasites before eating raw.
  2. Thaw fillets in the fridge overnight, then pat completely dry before marinating.
Cure in lemon juice
  1. Lay the fillets in a shallow glass dish, sprinkle with coarse salt, and pour over lemon juice until fully submerged.
  2. Cover and refrigerate for 4 hours, turning once, until the flesh turns opaque white all the way through.
Dress and finish
  1. Drain the lemon juice completely and pat the fillets dry again.
  2. Arrange fillets in a clean dish, scatter garlic, parsley, and chili flakes over the top, then pour over olive oil to cover.
  3. Cover and refrigerate for at least 1 hour before serving, or up to 2 days.

Notes

  • Freeze anchovies for at least 7 days before marinating, non-negotiable for raw fish safety.
  • Use a shallow dish so lemon juice covers every fillet evenly during the cure.
  • Drain lemon juice completely before adding olive oil or the dressing turns cloudy.
  • Serve cold, straight from the fridge, for the firmest, cleanest texture.