5 from 28 votes
Boquerones, Fresh Cured White Anchovies
Boquerones are fresh white anchovies cured through layers of kosher salt and then soaked in vinegar, garlic, parsley, olive oil, and optional chili for a mildly tangy, tender, and preserved seafood delicacy. The curing process transforms the raw anchovies into a flavorful, vinegar-cured fish often enjoyed as tapas or appetizer.
Prep Time
20 mins
Total Time
20 mins
Servings:
10
people
Calories:
217 kcal
Course:
Appetizer
Cuisine:
Spanish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 people
Amount Per Serving
Calories 217
% 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.