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Spanish Anchovies




Source of Recipe


Internet


List of Ingredients




Anchovy and sardine both belong to the herring family. Sardine is not a name for one fish but a collective term for a number of small soft-boned species in the herring family. The word sardine came from the original canning of the small fish in Sardinia. Anchovies are usually smaller than sardines and also different in their jaw structure. The lower jaw of sardine protrudes farther out than the upper jaw. This is reverse for the anchovy. Boqueron is the Spanish word for anchovy. The word boquerones by itself does not mean "white anchovies, cured in vinegar, packed in oil"
Probably not relevant to this discussion, but in Spain the boquerones I had were served fresh and were a world apart from the ones in cans. They were usually sprinkled with a little salt after being cooked in olive oil - no vinegar, no high heat.

BOQUERONES.
Linda Plummer
Ingrediants:
- 1 kilo fresh anchovies.
- White wine vinegar.
- Virgin olive oil.
- Garlic.
- Parsley.
- Salt (optional).
Method:
1. Top and tail anchovies.
2. Slit along underside and discard innards.
3. Open out fish.
4. Remove central bone by lifting from tail end upwards.
5. Rinse well.
6. Place a layer of anchovy fillets in a shallow dish.
7. Sprinkle with salt (optional) and pour on plenty of vinegar.
8. Repeat with another layer, changing direction.
9. Leave to soak in vinegar for a few hours or overnight.
10. Pour off vinegar.
11. Very gently rinse fillets

12. Cover fillets in virgin olive oil.
13. Add slices of garlic and chopped parsley.
It is so pleasant to find something in life that is a delight to the senses, affordable, healthy and does nobody any harm (apologies to any vegetarians out there and, also, the little anchovies ...). So ... do make the most of fresh anchovies whilst you are in Spain and enjoy!


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