Freshly caught from the Cantabrico Sea, these boquerones, or fresh marinated anchovies, are filleted by hand and then marinated in extra virgin olive oil and white wine vinegar. The vinegar pickles them, sealing in their fresh taste while the olive oil introduces a smooth, silky flavor. Unlike traditional anchovies, boquerones are not salty and have a much milder taste. Serve them on crusty bread with piquillo peppers or alone with chopped garlic and parsley. They also make a great addition to salads or as a tasty tapa, skewered with a pickled guindilla and an olive.
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