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Boquerones (65/75 fillets) White Anchovies In Vinegar 醋浸鯷魚
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A bar in Barcelona, a tasca in Madrid, a taberna in Bilbao and an outdoor bar in Seville all have in common one same tapa.
The anchovy is a small fish. Each loin is cleaned by hand, and then marinated in vinegar, water and salt.
The flesh of the Boquerón is white and its skin is shiny. It has a fleshy and juicy texture and a fine and soft vinegar flavour. It can be server on its own or dressed with olive oil, garlic and parsley.
Wedding Toast: Anchovies & white anchovies.