Boquerones Recipe

Clean and fillet

Rinse the whole fresh anchovies briefly under cold water to remove surface slime. Pat them dry with paper towels. Using a small sharp knife, remove the head and open the belly to remove the guts. Rinse again briefly and pat dry. Alternatively, ask your fishmonger for cleaned anchovies. With the fish belly-side up, run your thumbnail or the tip of a knife along the backbone to lift it; remove the backbone and bones in one piece to leave two delicate fillets (or ask for filleted anchovies). Keep fillets on a tray skin-side down.

Salt cure

Mix the coarse sea salt and granulated sugar. Spread half of the salt-sugar mixture evenly in a single layer in the bottom of a non-reactive shallow dish or tray just large enough to hold the fillets in a single layer. Arrange the anchovy fillets skin-side down (flesh side up) in a single layer without overlapping. Sprinkle the remaining salt-sugar mix evenly over the fillets. Cover with plastic wrap and place a weight (another tray or plate with a can) on top to ensure even contact. Refrigerate for 2–3 hours. This draws out moisture and firms the flesh.

Rinse fillets

After 2–3 hours of salting, remove the weight and gently rinse each fillet under cold running water to remove salt and sugar. Taste a small piece to ensure they are not overly salty; if too salty, quickly rinse a bit longer. Pat the fillets thoroughly dry with paper towels and arrange flesh-side up on a clean tray.

Make the pickling solution

Combine the white wine vinegar and cold water in a shallow non-reactive container large enough to hold the fillets flat in a single layer. The diluted vinegar will gently cure the flesh and turn it opaque and white.

Acid cure

Submerge the fillets flesh-side down in the vinegar-water mixture. Place a small plate or lid over them to keep them submerged. Refrigerate for 1 to 2 hours, checking after 45 minutes: the flesh should turn opaque and firmer. Mild, typical boquerones take about 1–1.5 hours; longer curing yields a firmer, more acidic result. Do not exceed about 3 hours if you want tender texture.

Drain and dry

When the anchovies have reached the desired doneness, remove them from the vinegar bath and place fillets on paper towels or a clean cloth to drain and pat dry thoroughly. Excess liquid will prevent proper oil adhesion.

Prepare garnish and oil

Thinly slice or finely mince the garlic cloves. Finely chop the flat-leaf parsley. In a small bowl combine the extra-virgin olive oil and ground black pepper; add the garlic and parsley or reserve the garlic to add directly in the serving dish depending on how pungent you prefer it.

Assemble in serving dish

In a shallow non-reactive serving dish, arrange the cured anchovy fillets in a slightly overlapping single layer, skin-side down. Spoon enough of the garlic-parsley olive oil over the fillets to coat them and partially submerge them (about 100–120 ml oil). Make sure garlic and parsley are distributed evenly so each fillet gets some.

Rest

Cover and refrigerate the marinated boquerones for at least 30 minutes to allow flavors to meld. They keep in the refrigerator, submerged in oil, for up to 3–4 days; discard if oil becomes cloudy or off-smelling.

Bring to cool-chilled or slightly cool temperature and serve with crusty bread or as a tapa. Serve optional lemon wedges alongside for diners who want a fresh squeeze. Enjoy as traditional Spanish boquerones en vinagre.