5 from 1 vote
Boquerones en Vinagre
Prep Time
40 mins
Total Time
40 mins

Boquerones en vinagre are traditional tapas from Southern Spain that consist of marinated anchovies seasoned with garlic and parsley.

Course: Appetizer
Cuisine: Mediterranean, Spanish
Servings: 8 people
Author: Mike Benayoun
  • 1 lb fresh anchovies
  • 2 cloves garlic , whole
  • 2 cloves garlic , pressed
  • 1 bunch parsley , chopped
  • 1 cup white vinegar
  • 2 tablespoon kosher salt
  • Olive oil
  1. Place anchovies in a bowl. Rinse fish.
  2. One by one, cut off the head of the anchovies with a sharp knife. Most of the internal organs should come with the head.
  3. Then cut the anchovies lengthwise from the head to the tail.
  4. Remove the backbone, along with the rest of the organs.
  5. Spread the anchovies, rinse and place in a non-oxidizable bowl (traditionally a ceramic or earthenware bowl). Repeat for all the anchovies.
  6. Dissolve the salt in the vinegar in a bowl.
  7. Cover the anchovies with the salted vinegar.
  8. Cover the bowl of anchovies with a lid or plastic wrap. Refrigerate for at least 4 hours and up to 24 hours.
  9. Drain anchovies and rinse them with plenty of water. Remove the fish from the bowl and wipe them one by one with a clean cloth or paper towel.
  10. Place a layer of anchovies in the bowl with the skin down.
  11. After each layer, pour olive oil, garlic and parsley.
  12. Continue to add the anchovies, one layer at a time.
  13. Cover with olive oil. Place in the fridge for at least 2 days.
  14. Anchovies can be stored for up to 3 weeks. Ensure that they are always covered with a layer of oil that helps preserve them.
  15. They can be eaten on a toast.