Boquerones en vinagre

Boquerones en vinagre are a cherished Spanish appetizer, bringing a burst of flavor to any table. This dish features fresh anchovies marinated in vinegar or a mixture of vinegar and olive oil, then seasoned with garlic and parsley. The preparation begins by cleaning and descaling the anchovy fillets, followed by soaking them in a mixture of saltwater and vinegar. This process renders the fish white and tender. For additional depth of flavor, some recipes recommend marinating the anchovies in a blend of vinegar, olive oil, garlic, and parsley for a few days.

Typically served cold, boquerones en vinagre make an ideal tapa, especially during the warm summer months. They pair beautifully with a cold beer and are often garnished with capers or olives for an added touch of zest.

However, it's important to be mindful of a few health considerations when enjoying anchovies. They can contain domoic acid, which may lead to amnesic shellfish poisoning, and they have high levels of uric acid, which could contribute to gout. To mitigate the risk of Anisakis larvae, Spanish health regulations require that anchovies be frozen before preparation, even though this parasite is seldom found near Spanish coasts.