Give the gutted anchovies a good clean in some fresh water and then transfer them into a bowl with some iced water. This will help soften the meat and will lighten the color of the meat. Leave them to sit in the ice water for around 10-15 minutes

While the anchovies soak, prepare some vinegar in a bowl. Use a ⅔ mix of vinegar and ⅓ fresh water to give them a soft vinegar taste that’s not too overpowering. You’ll need enough of the vinegar mix to completely submerge the anchovies.

Remove them from the iced water and gently pat them dry using some kitchen towel or a clean kitchen cloth. Place the dried anchovies into the prepared vinegar mix and put the mixture with the anchovies in the fridge to marinate for around 5-6 hours. You can also let them marinade overnight as the longer the better!

After marinating, remove the anchovies from the vinegar mixture and shake off any excess liquid. Put them into a container where they can la flat and put them in the freezer for 48 hours. While this step is optional, freezing the anchovies will kill any bacteria on them, so best to do this step!

Once removed from the freezer, put them into the fridge to allow to defrost, this should take 1-2 hours. Then, your anchovies are ready for the next step.

Chop or crush some garlic and finely chop the parsley. Put the chopped ingredients into a bowl and add a good glug (4-5 tablespoons) of good quality olive oil and a good pinch of salt and mix all ingredients together. *for a low salt version just skip adding the salt.

Pour the garlic, oil, and parsley mixture over the anchovies and gently toss to cover all of the anchovies with a coating of the mixture. Once they are evenly coated they are ready to serve!

If you’ve made a large batch, you can store them in the fridge in an air-tight Tupper or container for 2-3 weeks.