Marinated Anchovies – Greek Meze with Garlic and Parsley

Marinated anchovies (gavros marinatos in Greek) are a beloved staple of the Greek meze table.

With roots in both tradition and practicality, this simple recipe transforms fresh anchovies into a gourmet treat using just salt, vinegar, and olive oil.

It’s a classic accompaniment to ouzo, legumes, seafood dishes, or just crusty bread.

The acidity from the vinegar “cooks” the fish, while garlic, parsley, and olive oil add aromatic depth.

Easy to make, long-lasting in the fridge, and bursting with flavor—this is Greek simplicity at its finest.

Ingredients

500 g (about 1 lb) fresh anchovies, cleaned (heads and innards removed)
70 g (about 1/3 cup) coarse sea salt
1 bottle (approx. 500 ml / 2 cups) white wine vinegar
200 ml sunflower oil
200 ml extra virgin olive oil
1/2 bunch fresh parsley, finely chopped
3 garlic cloves, thinly sliced

Optional for extra flavor:

A few pink or black peppercorns
Thin slices of red chili or sweet red pepper
A touch of lemon zest or a few drops of lemon juice for freshness

Instructions

Salt the anchovies

In a large bowl, sprinkle some coarse salt and lay down a layer of anchovies. Continue layering fish and salt until all the anchovies are used.

Add the vinegar

Pour in the vinegar until the fish are completely submerged. Cover the bowl and refrigerate for 24 hours to let the fish marinate and “cook.”

Debone the fish

After marinating, drain the anchovies and gently open each one like a “butterfly.” Remove the central bone with your fingers—it should come off easily thanks to the vinegar curing.

Jar and preserve

In a sterilized glass jar, layer the filleted anchovies with slices of garlic, chopped parsley, and (if desired) peppercorns or chili slices.
Once the jar is full, pour in a mixture of equal parts sunflower oil and olive oil to completely cover the fish.

Store and enjoy

Seal the jar and refrigerate. The marinated anchovies can be eaten within a few hours, but they develop a deeper flavor after a day or two. Consume within 2–3 weeks.

Serving Suggestions

Serve cold with lemon wedges and a drizzle of olive oil.

Pairs beautifully with chickpea stew, fava, grilled vegetables, or simply some fresh bread and a glass of ouzo.

Nutritional Value (per 100g serving):

Calories: ~180 kcal

Protein: 20 g

Fat: 10–12 g

Saturated fat: ~2 g

Monounsaturated fat: ~6 g

Carbohydrates: 0 g

Sugars: 0 g

Fiber: 0 g

Omega-3 fatty acids: ~2,000 mg

Sodium: High – due to salt and vinegar curing (approx. 900–1,200 mg)

Vitamin D – supports bone health

Vitamin B12 – essential for nerve function

Iron – important for red blood cell production

Selenium – powerful antioxidant

Health note

Anchovies are a great source of lean protein and omega-3 fatty acids, which support heart and brain health. However, due to the high sodium content from the curing process, it’s best to enjoy in moderation—especially for those on low-sodium diets.