How to Preserve Anchovies (Fresh & Easy)

How to preserve fresh anchovies at home – this simple method keeps them restaurant-quality for months! Learn how to cure, marinate, and store anchovies in olive oil to make authentic boquerones.

Fresh anchovies are packed with 20g of protein per 100g and loaded with omega-3s for brain and heart health. With San Francisco Bay anchovy season ending in late October (runs April-October), this is your last chance to stock up on local, sustainable seafood before spring.

THE PRESERVATION PROCESS:
Salt cure fresh anchovies for at least 2 hours to pull out moisture. Layer them in lemon juice overnight – the acid firms them up beautifully. Drain and cover in olive oil with aromatics (garlic, peppercorns, herbs). Let sit for at least 3 days, but a week is even better for maximum flavor.

I get mine fresh from J&P Bait at Fisherman’s Wharf – they bring them in live every morning! Huge thanks to Flora and Fungi Adventures for teaching us sustainable foraging and connecting us to incredible local seafood.

My favorite way to enjoy preserved anchovies? Pan con tomate y boquerones – toasted bread, fresh tomato, and these gems on top. Simple, sustainable, and SO much better than anything store-bought.

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Want to know the secret to keeping fresh anchovies for months? It’s easier than you think. First, grab the freshest anchovies you can find. I get mine from J&P Bait at Fisherman’s Warfar. Give them a generous salt coating and let them cure for at least 2 hours. This pulls out moisture and starts the preservation. Next, layer them in a container with fresh lemon juice and let them marinate overnight. The acid firms them up beautifully. Day two, drain that lemon juice. Then cover them in good olive oil with whatever aromatics call to you. Garlic cloves, peppercorns, and even some time if you want. Let them sit in that oil for at least 3 days. A week is even better. Then you’ve got restaurant quality bokehones ready whenever you are. My favorite way to use them, penontamate ebokeon. Toasted bread, fresh tomato, and these little gems on top. Simple, fresh, sustainable, and honestly way better than anything you’ll buy in a jar. Want more sustainable seafood recipes like this? Give me a follow.