Put the anchovies in a big dish and give them a good wash.

Cut off the anchovy's head with a sharp knife. The majority of the organs ought to emerge next to the head.

After that, split the anchovies in two and use the spine to remove the remaining organs.

The anchovies should be spread out, rinsed, and put in an unbreakable bowl (it could also be a ceramic or clay bowl).

Cover the anchovies with the mixture made by dissolving the salt in the vinegar.

The bowl should be covered (with a kitchen towel, plastic wrap, etc.) and left in the refrigerator for five to twenty-four hours.

After the designated amount of time has elapsed, wash the anchovies in water and dry them with a fresh kitchen towel.

To reduce the risk of bacteria, place the cleaned anchovies in the freezer for at least 48 hours (especially the anisakis).

If using a small plate, layer the anchovies on top of each other after coating them with olive oil, garlic, and parsley.