From all the Spanish anchovies tapas recipes, the boquerones in vinagre is my favourite. I just love the fresh flavour and the tangy taste of this dish, which comes from the delicious marinade the fish is soaked in. Combine that with glugs of high quality Spanish olive oil, and I can almost guarantee that you will also fall in love with this boqurones en vinagre recipe. Whilst this Spanish anchovies in vinegar recipe is very easy to make, you will need patience until it will be ready. This is because the fish needs to be first frozen, and then marinated and let to infuse with all the delicious flavours of garlic, Jerez vinegar, and salt.

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What Are Boquerones

Boquerones are some of the most popular tapas in Andalucia. They are found in all tapas bars, cooked in different ways.

The boqueron is a Spanish anchovy that lives in the Alboran Sea, taking advantage of the cold currents of the Atlantic Ocean getting through into the Mediterranean Sea through the straight of Gibraltar. This is one of the reasons why this fish is much larger than your classic anchovy. It is also much meatier, making it very desirable for consuming fresh rather than preserving, as what most anchovies are used for.

Boquerones have a delicate and mild flavour that is less intense and fishy compared to their salted counterparts. The vinegar marinade adds a refreshing and slightly tangy taste, making them incredibly appetizing. They are often served as tapas, accompanied by crusty bread, olives, or roasted peppers.

How to Clean Boquerones

A container filled with cleaned fish, and a plastic jug with vinegar. They are sitting on a black chopping board.

In Spain, when purchasing boquerones, you can always ask the fishmonger to clean them for you. And this applies even if you buy them from a supermarket with a fresh fish counter. However, when abroad, knowing how to clean anchovies becomes essential. But don’t worry, it’s not too complicated.

To start, it’s crucial to know what type of boquerones to buy. In Andalucia, boqueron refers to the meaty blue anchovy, around 9-12 cm long, found in the Alboran Sea. If you’re abroad, look for larger anchovies, avoiding sardines as they may appear similar but taste quite different. Good substitutes for boquerones are Herrings, Jack Mackerels, or Smelts.

Now, onto cleaning the anchovies. Firstly, use a sharp knife to remove the head, then run your finger through the belly of the fish to take out the guts. Next, pinch the spine from the middle of the fish and gently but firmly pull it out. Also, remove the tail since it won’t be needed for this recipe, unlike boquerones al limon. With a bit of practice, you’ll get the hang of it, and cleaning the fish will become a quick task.

Once the fish is cleaned and deboned, thoroughly wash it under cold water to remove any remaining traces of guts.

The Ingredients Needed for the Boquerones en Vinagre Recipe

You don’t need many ingredients for this boquerones in vinagre recipe. The fish is the start of this dish. Besides anchovies, you will also need garlic, white wine vinegar, Jerez vinegar, salt, and olive oil.

How to Make Boquerones en Vinagre

A plastic container filled with fish fillets which are covered with vinegar

The first step in making this Spanish anchovies in vinegar recipe is cleaning the fish. Once you’ve done this, you will have to put them in a plastic container and freeze them for a minimum of 24 hours. This is an important step because fresh fish may have the Anisakiasis bacteria. Because this recipe requires raw fish, to eliminate all risks, we need to freeze the fish before preparing it.

Once 24 or 48 hours have passed, you can defrost the fish in the fridge. Once defrosted, wash them well, until the water runs clean. Then, prepare the marinade by mixing the white wine vinegar with the Jerez vinegar, 100 ml of ice cold water, and 40 gr of sea salt.

Cover the fish with the marinade, and leave to infuse overnight, in the fridge. The colour of the fish will change to white.

After marinating the boquerones in vinegar, it’s time to dress them. Begin by chopping 6 cloves of garlic and a bunch of parsley, setting them aside for later use. Prepare a glass container for assembling the anchovies. Carefully arrange the anchovies in the container, ensuring the first layer is covering the entire bottom of the dish. Sprinkle some of the chopped garlic and parsley over this layer. Continue layering more anchovies on top and repeat the process until all the boquerones are used.

To complete the dressing, generously pour high-quality extra virgin olive oil over the anchovies until they are fully submerged. Once done, seal the container and refrigerate for an additional 12 hours. This resting time will allow the oil to infuse with the flavours of garlic and parsley, enhancing the taste of the boquerones.

After this final step, the boquerones will be ready to serve.

How to Serve the Anchovies in Vinegar

The boquerones on a white plate, covered with oil, served with chopped parsley on top

Serve the anchovies in vinegar alongside crusty bread. Simply take a few fillets from the container, arrange them on a plate, and drizzle with a bit of the infused olive oil.

Notes and Tips:

If you are buying fresh anchovies, it is very important to freeze the fish, to eliminate any risk of Anisakiasis bacteria that lives inside fish.
If you can’t find anchovies, you can replace them with smelt or herring.
Jerez vinegar can be hard to find in some places. If you can’t find it, you can replace it with rice vinegar which is easily found in Asian supermarkets.

A white plate with the marinated fish on it, covered with olive oil and decorated with parsley. At the bottom of the photo there is a large glass dish with all the marinated fish in it.

Boquerones en vinagre – Spanish anchovies in vinegar

This traditional Spanish anchovies in vinegar recipes is one of the most popular tapas around Andalucia. It's one of the most delicious fish dishes in Spain.

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Prep Time 30

Course Tapas

Cuisine Spanish

Servings 4 people

Ingredients

300 gr Spanish anchovies or herring/smelt
300 ml white wine vinegar
50 ml Jerez vinegar
40 gr salt
100 ml ice cold water
olive oil

Instructions

Wash and clean the anchovies, taking away their guts and spine.
Put the anchovies in a plastic container and freeze them for at least 24 hours.
After 24 hours, defrost the fish gently, by moving it from the freeze to the fridge.
Once the fish is completely defrosted, wash it in a bowl until the water runs clean.
Mix the white wine vinegar, Jerez Vinegar, salt and ice cold water, and pour it over the defrosted fish.
Leave in the fridge for another 12 hours, or best overnight.
Drain the fish, and move the fillets in a glass tray.
Start layering the fish with slices of garlic and chopped parsley in between. Once you finish all the fillets, cover the entire contents of the dish with extra virgin olive oil.
Leave it in the fridge for another 12 hours before serving, for the oil to infuse with the garlic and parsley.
Serve cold, with crusty bread.

FAQ:

Why do I need to freeze the anchovies before preparing Boquerones en Vinagre?
Freezing the anchovies for at least 24 hours is crucial to eliminate the risk of Anisakiasis, a parasite that can be present in raw fish. This step ensures that the anchovies are safe to eat.

Can I skip the freezing step if I trust the freshness of the fish?
No, even if the fish is fresh, freezing is necessary to kill any potential parasites. This step is important for food safety, especially since the fish will be consumed raw.

Can I use regular olive oil instead of extra virgin olive oil?
Extra virgin olive oil is recommended because of its superior flavor and quality. It enhances the taste of the Boquerones en Vinagre, making the dish more authentic.

Fish Tapas

Boquerones en Vinagre Recipe – Traditional Spanish Anchovies in Vinegar