Let’s talk about the other anchovies. Not the thin brown fillets packed in oil or salt, but boquerones en vinagre, or simply boquerones (boh-keh-ROH-nehs). While most anchovies are cured in sea salt and packed in oil, these are packed fresh in a vinegar mixture. Also known as marinated white anchovies, the plump specimens are brighter and milder in flavor than their briny brethren, so even if you don’t think you like anchovies, boquerones could be a whole different story. Look for them in the refrigerated seafood section rather than on the shelves.
But the question remains: how should you use them? The tender, meaty texture of these white anchovy fillets, paired with their vinegar-kissed flavor, is best enjoyed straight from the tin—don’t cook them. Instead, do like they do in Spain and pile them on toasts or arrange atop salads. Slide a few onto a sandwich, or simply add a pile of fillets to a snack board. Here are a handful of white anchovy recipes to get you started.
