Lime-Pickled Anchovies, Aka ‘California Boquerones’

Name: Lime-Pickled Anchovies, Aka ‘California Boquerones’
Cuisine: American
Ingredients: Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; Extra-virgin olive oil, for drizzling; Small, fresh basil leaves, for garnish; 1¾ cups (420 ml) water; 1 pound (455 g) fresh anchovies (each 3 to 4 inches/7.5 to 10 cm long); 10 whole fresh basil leaves; 1 pound (455 g) small heirloom tomatoes, preferably golf-ball size, quartered; About ¼ cup (60 ml) grapeseed oil; 6 tablespoons (105 g) kosher salt; ¾ cup (180 ml) plus 2 tablespoons fresh lime juice; 1 jalapeño chile (including seeds), thinly sliced; 1 garlic clove, thinly sliced

Preparation info

Makes about
40
anchovies

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a recipe from chef/owner Stuart Brioza of State Bird Provisions and the Anchovy Bar in San Francisco. He is a long-time friend of the Hog Island Oyster Company. Make sure the anchovies are exceptionally fresh, and start this two days before you want to use them. Use these as you would any other boquerone.

Ingredients

1¾ cups (420 ml) water
¾ cup (180 ml<

Americas
United States
San Francisco
California
Fish course
Gluten-free
Pescatarian

Method

In a straight-sided 1-quart (960-ml) container, combine the water, lime juice, and salt and stir until the salt dissolves. Add the garlic, jalapeño, and basil and stir briefly. Cover and refrigerate while