Boquerones ‡ Recipe

Prepare and salt cure

Rinse the fresh anchovies under cold water and pat them dry with paper towels. If not already filleted, remove heads, guts and backbone to leave two clean fillets per fish. In a non-reactive (glass or ceramic) shallow dish just large enough to hold the fillets in a single layer, sprinkle half of the sea salt mixed with half the sugar across the bottom. Lay the fillets skin-side down in a single layer (skin side down means flesh up), slightly overlapping if necessary. Sprinkle the remaining salt and sugar evenly over the flesh. Cover with plastic wrap and place a small weight on top (a smaller tray or plate with a can) to keep the fillets pressed. Refrigerate for 30 minutes to 1 hour — this draws out excess moisture and firms the flesh.

Rinse and vinegar cure

After 30–60 minutes, remove the weight and wipe away excess salt from the fillets with paper towels. Quickly rinse each fillet under cold running water to remove remaining salt and sugar, then pat dry thoroughly. Prepare the curing liquid by combining the white wine vinegar and cold water in a clean shallow dish or container large enough for the fillets to lie flat. Place the fillets flesh-side down (skin up) in the vinegar solution so they are fully submerged. Cover and refrigerate for 4–6 hours. The acid will turn the flesh opaque and 'cook' it — check after 4 hours for desired firmness and flavor; longer time yields firmer, tangier boquerones.

Final rinse and marinate

When the fillets have reached the desired cure, lift them from the vinegar and give a quick rinse in cold water, then pat dry thoroughly on paper towels. Arrange the fillets in a single layer in a clean shallow dish or jar. Sprinkle the thinly sliced garlic and chopped parsley evenly over the fillets, then season with freshly ground black pepper. Pour extra-virgin olive oil over the fillets so that they are mostly covered (about 120 ml for a small dish). If using, tuck thin lemon slices or wedges among the fillets. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to meld.

Serve and store

To serve, bring boquerones to cool-chilled temperature. Serve chilled or at cool room temperature with crusty bread or as part of a tapas selection. Use tongs or a fork to lift fillets from the oil so they retain some oil and garlic/parsley. Store leftover boquerones submerged in olive oil in an airtight container in the refrigerator for up to 5 days. Discard if any off smells develop. Always handle cured fish with good hygiene and keep refrigerated.