Boquerones

Directions

1. 1
   To fillet the anchovies, grasp the body just behind the head and pull down on the head; most of the innards will come out along with it.
2. 2
   Run your thumb along the belly flap, tearing the fish open all the way to the tail and removing any remaining innards.
3. 3
   Then grab the backbone between your thumb and forefinger and gently pull it out.
4. 4
   Remove any spiny fin material and drop the fillet into a bowl of ice water.
5. 5
   Rinse and dry the anchovies, then place them in a narrow bowl.
6. 6
   Add the vinegar and a large pinch of salt and stir.
7. 7
   Cover and marinate for about 24 hours.
8. 8
   Drain, then sprinkle with salt, oil, garlic if you like, and parsley.
9. 9
   You can refrigerate them at this point for up to a few days.
10. 10
    Serve with lemon wedges.