Like most of us, my obsession with boquerones began in the bustling markets of Southern Spain, where these marinated white anchovies appeared on nearly every tapas menu.
While staying in a small coastal town, I struck gold twice: first, discovering a dog-eared Spanish cookbook tucked away in my Airbnb's bookshelf, and second, befriending the local fishmongers who were more than happy to share their family recipes and techniques. This recipe includes all those tips and secrets to ensure you get it right on the first try!
Once I was armed with the wisdom of my new fishmonger friends and the vintage cookbook's instructions (which I translated), I began perfecting my own boquerones recipe.
The timing of each step proved crucial. After multiple batches, I found that freezing the anchovies before the vinegar cure (rather than after) created that perfect, firm-yet-tender texture I'd enjoyed in Spain. While this freezing step wasn't mentioned in the vintage cookbook or by the fishmongers, it aligns with the FDA's recommendation that all fresh-caught fish should be frozen before being served raw or undercooked.
And while some recipes suggested a quick brine, I found that patience pays off – a longer vinegar cure produced that authentic white color and delicate flavor that had me hooked during my travels.
This recipe combines everything I learned: the fishmongers' time-tested techniques, the cookbook's traditional foundations, and my own careful testing. It's the closest thing to enjoying boquerones at a sunlit Spanish tapas bar, without the plane ticket.
Ingredients and Smart Substitutions
- Fish: Can't find fresh anchovies? Look for high-quality frozen anchovies (and skip the freezing step in the recipe instructions!)
- Herbs: Most recipes call for diced parsley, but my favorite plates of boquerones in Spain were garnished with diced chives and red onion slivers. Either herb is a great option.
- Garnish: Use shallots if red onions aren't available
Full ingredient list and measurements included in the printable recipe card below.
Pro Tips for Boquerones Success
- Always start with the freshest fish possible
- Take time to clean the anchovies thoroughly (or ask your fishmonger to help!)
- The freezing step is crucial for food safety and texture - if you start with already-frozen fish, you can skip this step
- Patience is key - don't rush the curing or marinating process
- Use a glass or ceramic dish for pickling and wooden utensils to avoid metallic flavors
Step-by-Step Guide for Making Boquerones at Home
Step 1: Prep Anchovies
Clean anchovies, removing head, spine, and entrails. Wash thoroughly under cold water. Brine in salted ice water for 30 minutes.
Step 2: Pickle Anchovies
Lay anchovies on plastic wrap, cover and freeze for 24 hours (food safety step).
Thaw, then pickle in vinegar mixture for 10-12 hours.
Step 3: Marinate Anchovies
Drain, rinse and dry pickled fish. Add olive oil and garlic and marinate for 3-4 hours.
Step 4: Garnish and Serve
Serve boquerones garnished with an extra drizzle of olive oil, slivered red onions and herbs.
How long can I store boquerones?
Properly stored in the refrigerator, they'll keep for 3-5 days. Always use a sealed container and keep them submerged in olive oil.
Can I use this recipe with other small fish?
I've only used this recipe with anchovies, but I'm told you can adapt the technique for similar small, silvery fish like sardines.
Are boquerones served cold or at room temperature?
In Spain they are typically served chilled or at cool room temperature as a tapas or appetizer.
How to Make Boquerones
- Total Time: 48 hours
- Yield: 8-10
Description
This authentic Boquerones Recipe, gathered from Spanish fishmongers and time-tested techniques, creates the perfect marinated anchovies tapas for serving at home with crusty bread, olives, and a glass of crisp white wine.
Ingredients
To Clean and Cure:
- 1 pound fresh anchovies
- 1 cup white wine vinegar + 2-3 tablespoons cold water
- 4 teaspoons coarse kosher salt, divided
Marinade:
- ⅓ cup extra virgin olive oil
- 2 small garlic cloves, diced
To Serve:
- Slivered red onion
- Diced chives (or flat leaf parsley)
- Extra virgin olive oil (as needed)
Instructions
- If cleaning the anchovies yourself, remove the head and spine, as well as the entrails. Place fish in a large bowl and wash them under cold water for 3-4 minutes, or until the water runs clear and the fish are clean.
- Re-fill the bowl full of fish with cold water, stir in the 3 teaspoons salt and a few handfuls of ice, and refrigerate for 30 minutes. This helps further clean the fish, as well as season and firm the texture.
- Remove anchovies from the fridge, rinse them with clean water and pat dry. Lay them on a large sheet of plastic wrap in a single layer. Cover them with more wrap until airtight. Freeze for at least 24 hours. Remove from the freezer and let defrost in the fridge.
- Mix the vinegar with a few tablespoons of water and the final teaspoon of coarse kosher salt, line the anchovies in a glass or ceramic tray and pour over the vinegar mixture. Let the fish pickle in the refrigerator for 10 to 12 hours, depending on their size.
- Drain anchovies from the vinegar. Rinse in cold water and pat dry. They should feel firm and look more opaque, leaning towards a white color. Pour olive oil over fish and sprinkle with diced or sliced garlic. Refrigerate for a few hours - up to 4 for best flavor.
- To serve, top pickled anchovies with diced fresh herbs like chives and flat leaf parsley and sprinkle with red onion slivers. Add another drizzle of olive oil, if needed. Serve with rustic sliced bread, olives and potato chips.
Notes
- Best served within 4-5 days of preparation
- Store in olive oil in a sealed container in the refrigerator
- Not recommended for heating - enjoy chilled
- Pairs perfectly with crusty bread, olives, and a crisp white wine
- Prep Time: 2 hours
- Curing + Marinating: 46 hours
- Category: Easy Recipes
- Method: No Cook
- Cuisine: Spanish
Nutrition
- Serving Size: ⅛
- Calories: 273
- Sugar: 1.2 g
- Sodium: 2400 mg
- Fat: 16.8 g
- Carbohydrates: 13.1 g
- Protein: 18.8 g
- Cholesterol: 48.3 mg
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