There is something rather relaxing about preparing anchovies (boquerones). Removing the bones, guts and head with a single movement of the thumb becomes rhythmic and efficient. I get the same calming effect from shelling broad beans.
To make boquerones en vinagre the filets are marinated in white wine vinegar and kept in the fridge for about six hours. The brown flesh turns white. When ready, they are served with a garnish of chopped garlic, parsley and extra virgin olive oil. Perfect accompanied by chilled white wine. The anchovies shown in the featured image in this post were photographed in the Ataranzas market in Malaga where a number of stalls specialised in these beautiful fish. The inhabitants of Spanish towns are often described by a favourite food. Malaguenos are referred to as “boquerones”
Boquerones fritos: Coated in flour and deep fried. They couldn’t taste any more different than the cured variety. Rich and oily, you eat them whole, including the bones
