Boquerones en vinagre
A classic Spanish tapa: fresh anchovies that are never cooked at all — the acid of the vinegar sets them, much as in ceviche. Two points are non-negotiable. The fish must spend at least 5 days in a home freezer before marinating — vinegar does not kill anisakis larvae, only deep freezing does (in Spain it is a legal requirement for restaurants and bars). And the vinegar must cover the fillets completely, since any exposed part stays raw and grey.
Your own work in that: 20 min.
- Freezing the fish 7200 min
- Thawing in the fridge 360 min
- Filleting 40 min
- Curing in vinegar 240 min
- Covering with oil 20 min
Step by step
0 / 8 doneFreeze the fish for five days
Freeze the fresh anchovies for at least 5 days in a freezer at −18°C or colder — the period the Spanish food safety agency recommends for home freezers (the shorter 24–48 hours applies to industrial equipment that brings the fish to −20°C right through). A safety requirement, not a culinary whim: freezing kills anisakis larvae, which are common in raw sea fish. Thaw slowly in the fridge, about 6 hours.
Ingredients: 800 g fresh anchovies · 1000 ml water · 2 tbsp salt
Pull the head off with the guts
Grip the head and pull it downwards along the belly — it comes away with the guts. The fastest method, and the one that tears the anchovy's delicate flesh the least.
Ingredients: 800 g fresh anchovies · 1000 ml water · 2 tbsp salt
Lift out the backbone in one piece
Open the fish along the belly with your thumb, grip the backbone at the head end and pull towards the tail — it comes out whole, leaving two joined fillets. Snip off the tail and discard the bone.
Ingredients: 800 g fresh anchovies · 1000 ml water · 2 tbsp salt
The backbone comes out whole — head end towards the tail.Rinse in iced water until clear
Dissolve the salt in the iced water and rinse the fillets in it, changing the water (without salt the second time) until it stays completely clear. Blood left in the fish darkens in the vinegar and the cured fillets carry grey streaks instead of clean white.
Ingredients: 800 g fresh anchovies · 1000 ml water · 2 tbsp salt
Lay in one layer and cover with vinegar
Lay the fillets skin side down in a single layer in a shallow dish and pour over the vinegar with the water and salt, so they are completely submerged. Any protruding piece stays raw and grey.
Ingredients: 400 ml wine vinegar · 100 ml water · 1 tbsp salt
Fully submerged — anything sticking out stays grey.Cure for about four hours
Keep in the fridge 4 hours (6 at most). The fillets turn white and opaque. Too long in vinegar and the flesh breaks down and turns papery; too short and the centre stays grey and raw.
Ingredients: 400 ml wine vinegar · 100 ml water · 1 tbsp salt
Drain and pat dry
Drain the fillets and pat them thoroughly dry with paper. Vinegar left on the surface thins the oil and the boquerones turn unpleasantly sour after a few days' keeping.
Ingredients: 400 ml wine vinegar · 100 ml water · 1 tbsp salt
Layer in oil with garlic
Pack the fillets into a jar in layers, scattering sliced garlic and parsley between them, and cover with oil. Ideally leave them in the fridge for a day before serving — that is how long the garlic needs to flavour the fish.
Ingredients: 300 ml olive oil · 4 cloves garlic · 5 tbsp parsley · ½ tsp chilli flakes
Layered with garlic and parsley, covered right over with oil.
Before you start
Boquerones versus anchoas
Two different things from the same fish. Boquerones are white, vinegar-cured and eaten within days. Anchoas are the same anchovies salted and aged for months — brown, intense, sold in tins and jars. They cannot be used interchangeably.
A mild wine vinegar
In Spain white wine vinegar is the usual choice; dark sherry vinegar gives more aroma but tints the fillets slightly. If all you have is 10% spirit vinegar, dilute it roughly two parts vinegar to one part water — vinegar that is too strong toughens the flesh and makes it rubbery.
Five days in the fridge
Boquerones keep five days under oil in the fridge (never at room temperature) and are best on the second and third. After a week the flesh starts to break down. Take them out of the jar a quarter of an hour before serving — cold oil sets and mutes the flavour.