Boquerón en Vinagre con ajo y perejil (Vinegar Whitebait with garlic and parsley)

1 kg of large whitebait 
Vinegar to cover
salt
Extra virgin olive oil
3 cloves of garlic
parsley






Clean the whitebait,  remove innards, bones, tails and heads. Split in two pieces. Flush with water very cold, do not stir or fish can be broken. Drain it when fish is clean. 


Add a little bit of salt, and place in a big container where the fish enter loosely. Cover with vinegar. Let stand for 8 - 9 hours.
Drain well the vinegar, put in a plastic container with a lid. Make a first layer in the base of the container starting with the whitebait,  add a pinch of salt (usually you have to, but you have to try), some minced garlic, chopped parsley and a splash of extra virgin olive oil. Make layers repeating the process while remaining whitebait. They must be completely covered with olive oil.

Allow 1-2 days in the fridge before eating.