Boquerones in Vinegar and Olive Oil 65-75 Fillets (740g) - Olmeda Origenes

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, olive oil, water and salt. with some chopped garlic and parsley, following the traditional recipe

Tasting note:

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.

Cooking suggestion:

Wedding Toast: Anchovies & white anchovies.