Boquerón

Boquerón is the Spanish name commonly used for a fresh European anchovy, especially when it is prepared rather than salted and cured. Boquerones en vinagre are marinated in vinegar and usually served with olive oil, garlic and parsley.

Clean the fish, remove the heads and backbones, then cover the fillets with wine vinegar and chill until they turn opaque, usually for a few hours. Drain them, add olive oil, garlic and parsley, and keep them chilled; vinegar changes the texture but does not reliably make raw fish safe from parasites.

Yes, unless they have already been frozen using a process that controls parasites. Vinegar, lemon juice and salt do not reliably kill parasites, so use fish that has been safely frozen or cook it thoroughly.

Serve boquerones en vinagre chilled, with crusty bread, olives or boiled potatoes; they also make a bright topping for a simple salad. Pat the fillets lightly before serving so the oil and vinegar do not soak the bread.

Keep them covered and refrigerated, and eat them within two days. Use a clean utensil each time and discard them if they have been left at room temperature for more than two hours.

For a similar fish flavour, use fresh European anchovies in place of boquerones. Salt-cured anchovies are much saltier and more intense, so they work in sauces and dressings but are not a like-for-like substitute for the mild, vinegar-marinated fillets.

They are generally the same kind of fish: boquerón refers to the fresh European anchovy, while “anchovy” in English often means the small fish either fresh or salt-cured. The preparation makes a big difference: boquerones are commonly marinated, whereas cured anchovies are packed in salt or oil.