Product Profile:

Boquerones are cured fresh anchovies sourced from three main areas worldwide. The largest supplies come from the shores of South America and the Cantabrian Coast of Spain, with smaller supplies coming from the Mediterranean after a major oil spill in 2003 drastically affected this supply. The fresh anchovy fillets are cleaned thoroughly and then split, which is an art form in itself. The split fillets are then soaked in a mixture of vinegar and water which cleans and cures the fish and also softens any remaining bones. After a few hours they are drained and preserved with vegetable oil.

Boquerones are traditionally accompanied by crunchy Spanish bread and a glass of red wine but there are many more applications. Use as you would any anchovy, they are simply more delicate and less salty and they also stand better on their own when compared to tinned anchovies. Boquerones have an interesting texture and a pleasant vinegar taste, and add interest and a spike of acid to sauces, dressings, braises and stuffings. 

Information for this profile sourced from AOAP staff.