While most of us are familiar with those small cans of delicate salty fish known as anchovies, not all of us have had the pleasure of meeting the Boqueorne. A far more subtly flavored variety, these fresh-cured anchovies are known by different names all over the world. In Spain, they are the aforementioned Boquarones, in Greece they are known as Gavros, and in the United States, they are often simply referred to as the pedestrian white anchovy.
Despite their varying monikers, Boquerones are decidedly and wholeheartedly loved by all those who have had the pleasure of tasting them. Caught off the Northwestern Coast of Spain in the Cantabrian Sea, these anchovies are hand-filleted then salted before being rinsed and dipped into a bath of vinegar. The salt draws out the moisture in the fish and turns their tender flesh firm, while the acid in the vinegar “cooks” the fish, ceviche-style, turning their traditionally brick-colored flesh white. After this curing process is over, the anchovy fillets are placed into a marinade comprised of finely minced garlic and parsley, and a combination of vinegar, good olive oil, and a touch of salt. Thanks to their method of preparation, these little fish are packed with flavor. Nutty hints of garlic play well with the sharpness of the vinegar and salt, and the olive oil, with its buttery, fatty flavor rounds out the edges for a full robust taste that is truly enjoyable!
Sticking to the traditional methods and using only the finest ingredients, Marky’s has created a traditional Boquerones that is unparalleled in flavor and texture. For a simple yet effective preparation, try some of their fantastic anchovies with nothing more than a simple water cracker, or a slice of crusty bread, tapas-style, or use them as a topping for pasta, or salad. However you decide to prepare these delicious Boquerones, we’re positive you’re going to love their savory flavor and tender texture!