Boquerones, Fresh Cured White Anchovies
User Reviews
5
Boquerones, Fresh Cured White Anchovies
Description
This preparation involves layering cleaned anchovies with generous kosher salt in a non-reactive container and refrigerating for 3 hours to draw moisture and firm the fish. The anchovies are then rinsed and submerged in red wine vinegar (or lemon juice or other suitable vinegar) overnight. This acidic bath imparts a citrusy tang and further preserves the fish, altering the texture to tender and translucent white anchovies distinct from their salty raw form.
Before serving, the cured anchovies are drained and stored in a container with olive oil, minced garlic, parsley, and optionally thin chili slices, which infuse the fish with herbal and spicy notes. This preserved anchovy is often eaten with bread or as part of small dishes.
The curing process requires planning ahead, as the total time does not include the curing steps. Proper sanitation and refrigeration are critical for safe curing. The final product can be kept refrigerated for several weeks.
Ingredients
- 2 pounds anchovies cleaned
- 3/4 pound kosher salt (roughly)
- 1 cup red wine vinegar or lemon juice, or sherry or white wine vinegar
- 6 garlic minced, cloves
- 3 tablespoons parsley minced
- 1 hot chile optional, to 5, small, sliced thin
- 1/2 cup olive oil
Instructions
- Keep the cleaned anchovies whole for now. You can pull the two little fillets apart when you are ready to serve your boquerones. Lay down the salt in a wide, lidded, non-reactive container; I use a tupperware. Lay down a layer of anchovies, then sprinkle salt over them. Repeat until you have all the anchovies in the container. Finish with the rest of the salt. Jiggle the container a bit to let things settle, then cover it and put it in the fridge for 3 hours.
- Remove the anchovies and rinse them quickly under cold water. Set them in another container like your first one. When they are all nicely rinsed, cover the fish with the vinegar or lemon juice. They need to be fully submerged, so use as much as you need. Cover and refrigerate overnight.
- The next morning, remove the anchovies from the vinegar. Toss the vinegar. Now find a final resting place for your anchovies, some lidded container that you can keep in the fridge for a few weeks. Pour a little olive oil into it, then line the container with a layer of anchovies. Sprinkle a little of your seasonings over that layer and repeat until you are done. The anchovies need to be completely covered in olive oil or they will spoil. You can eat them after a few hours, but they are better after a few days or even weeks. Mine have lasted 6 weeks before getting a little janky.
Notes
- Preparation time excludes the curing periods; ensure you allow sufficient time for salting and vinegar soaking.
- Use a non-reactive container such as glass or plastic for curing to avoid metallic taste.
- The cured anchovies can be stored refrigerated for several weeks when kept submerged in olive oil with garlic and herbs.
- Optional hot chile adds a mild heat; adjust or omit according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 96mg | 4% |
| Potassium | 361mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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