Boquerones en Vinagre, Spanish Marinated Anchovies Recipe

Let's try these fresh anchovies in vinegar as Spanish tapas. No cook, simple and yummy. Don't miss this one!

Boquerones en Vinagre (youtube/Cecinero Diario)

Boquerones en Vinagre, which means anchovies in vinegar, is a Spanish processed fresh anchovy that can really be used as a new inspiration for preparing this fish.

Anchovy is one of the most popular tapas in Spain.  Historians say that the boquerones en Vinagre recipe itself was created 3000 years ago.  Very old food. Curious about how to make boquerones en Vinagre?  You can follow the recipe below.

Also Read: Boqurones en Vinagre Recipe (Indo Version)

Ingredients: 

In making a typical Spanish Boquerones en Vinagre you will need the following ingredients.

• 500 grams of anchovies
• 250 vinegar (any type of vinegar)
• 80 ml of olive oil
• 4 sprigs parsley 
• 2 cloves garlic
• Salt to taste 

Also Read: Sour and Spicy Shrimp Mango Salad Recipe

How to cook:

Step 1: Fillet the anchovies
Fillet or make slits in the anchovies then remove the bones.  First, you can slice the belly of the anchovy to the tail, slice it all the back, and, don't cut it off.  Pull the ends of the bones near the tail of the fish up to the head until all the bones are lifted.  You can also fillet anchovies by slicing both sides of the fish and leaving only the bones.

Wash the anchovies in water so that the inside of the meat is clean from any remaining dirt.

Step 2: Freeze the anchovies 
In a glass or other non-metallic container, place the anchovy fillets evenly and stack them neatly.  The use of this glass container so that the fish is not contaminated with the smell of metal.  Don't forget to cover the fish with plastic wrap or other oversize for 3-24 hours.

This freezing process is to prevent the anchovies from parasites.  Transfer the anchovies from the freezer to the fridge so that the anchovies can thaw slowly, then wash the anchovies again and drain.

Step 3: Marinate the anchovies with vinegar and olive oil

In a container, flush the anchovies with vinegar that has been salted.  If you don't smell vinegar you can mix vinegar with water.  Next, pour in the olive oil, chopped garlic, and parsley.  You can also add parsley when you are ready to serve it.

Marinate the anchovies in the refrigerator for 3-4 hours so that the olive oil and the aroma of the onions and parsley absorb into the anchovy meat.

Boquerones en Vinagre (youtube/hispacocina)

You can serve boquerones en Vinagre as tapas. The addition of vinegar and anchovies adds freshness, especially with the aroma of garlic and parsley. You can also store Boquerones en Vinagre in the fridge for up to 3 weeks and enjoy it whenever you want.  Let's try the typical Spanish anchovy recipe above!

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