The anchovies must be filleted.
Cover the bottom of a baking pan with a layer of coarse salt.
Spread a layer of fish over it and cover with another layer of salt. Repeat the same process, alternating between fish and salt and ending with a layer of salt so that all of the fish are covered in the salt.
Set them aside for 20-30 minutes to let the anchovies to marinate.
When the anchovies are ready, fill with cold water a bowl and wash well the fish to remove the salt.
Transfer to baking pan lined with paper towels and allow to drain.
Pat dry with paper towels to remove all of the moisture and transfer to a clean, dry baking pan or container.
Mix the ingredients for the marinade in a bowl, the apple cider vinegar, olive oil, thinly sliced chili pepper, thinly sliced garlic, lemon rinds, peppercorns and rosemary sprigs and add the anchovies.
Press down on them with your hands to completely submerge them in the marinade. Cover with plastic wrap, making sure that the wrap comes into direct contact with the fish, so that it remains submerged in the marinade continuously.
Allow them to marinate for 12 hours at room temperature.
When ready, drain fish from marinade.
Transfer to a large jar, submerge in sunflower oil and store in the refrigerator.
Add the anchovies in a plate and some of the marinade.
Top with thinly sliced chili peppers, fresh herbs, lemon rinds and serve Greek sashimi along with some freshly toasted, crunchy bread.