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Spanish anchovies — known in Spain as boquerones (when fresh) or anchoas (when cured) — are small, oily fish prized for their rich flavor and versatility in Mediterranean cuisine.
Here’s a detailed description:
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Appearance:
They are slender, silvery fish, typically about 10–15 cm long. When preserved in oil or salt, the fillets turn a reddish-brown color, while fresh boquerones en vinagre (anchovies marinated in vinegar) remain pale white. -
Flavor:
Spanish anchovies are known for their intense umami taste — meaty, salty, and slightly tangy when cured, or mild and delicate when prepared fresh. Compared to cheaper varieties, high-quality Spanish anchovies (especially those from the Cantabrian Sea) are less fishy and more buttery in texture. -
Texture:
Properly cured anchovies are firm yet tender, melting easily on the tongue. Fresh boquerones are soft and slightly chewy. -
Production:
The best anchovies come from the Cantabrian coast (northern Spain). They’re usually preserved in salt for months, then filleted and packed in olive oil. This slow curing process develops their signature deep flavor. -
Culinary uses:
Spanish anchovies are eaten on their own as a tapa, layered on toast with butter or tomato, or used to flavor salads, pasta, and sauces. Fresh boquerones en vinagre are served chilled with olive oil, garlic, and parsley.
Area of Origin:
Peru
WHAT YOU GET:
1 LB MASTER CASE TRAY PACK
APPROXIMATELY 20-30 ANCHOVIES PER 1 LB TRAY
Storage and Handling:
Keep frozen at 0°F or below. Thaw under refrigeration and cook immediately for best results.
Nutritional
