Boquerones en Vinagre (Marinated Anchovies)

Name: Boquerones en Vinagre (Marinated Anchovies)
Prep time: 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 kg fresh anchovies; 340 ml white wine vinegar; 120 ml water; 4 garlic cloves; Extra virgin olive oil; Fresh parsley; Salt

Appetizers & starters

5.0 (1 rating)

Discover perfection in every bite with these traditional boquerones en vinagre. I love making them this way, gently marinated in vinegar and dressed with minced garlic and fresh parsley. They turn out tender, mild, and wonderfully refreshing.

They are the ultimate tapas bite to share, whether piled onto crusty bread or served alongside a cold drink. Here is my straightforward guide to getting them pristine and completely safe at home.

Prep: 30 minServes: 6

Share on WhatsApp

Ingredients

1 kg fresh anchovies
340 ml white wine vinegar
120 ml water
4 garlic cloves
Extra virgin olive oil
Fresh parsley
Salt

Step by step

1Clean and wash the anchovies thoroughly by removing the heads, guts, and spine, making sure no traces of blood remain.
2Lay them flat on paper towels to dry completely.
3Place the cleaned anchovies in an airtight container and freeze them for at least 48 hours.
4After 48 hours, transfer them to the refrigerator to thaw slowly.
5In a bowl, mix the white wine vinegar with the water.
6Layer the anchovies in a shallow container, alternating fish, the vinegar-water mixture, and a pinch of salt.
7Cover the container and refrigerate for 2 to 3 hours so they marinate and turn opaque white.
8Once marinated, remove them from the fridge and drain them very thoroughly.
9Transfer the anchovies to a clean dish, scatter with finely minced garlic and fresh parsley, and cover completely with extra virgin olive oil.

Tips and tricks

Freezing the anchovies for at least 48 hours is essential to eliminate the risk of anisakis and enjoy them safely.

Do not exceed the marinating time in the vinegar, or the fish flesh can become mushy or overly dry.

Make sure the anchovies stay completely submerged in extra virgin olive oil in the fridge so they keep in top shape for days.

Frequently asked questions

How long should anchovies be frozen for anisakis?

You should freeze the cleaned anchovies for at least 48 hours before marinating them to eliminate any parasite risk safely.

How long do they need to sit in vinegar?

Marinating them in the fridge for 2 to 3 hours in the vinegar, water, and salt mixture is plenty of time for them to turn bright white and perfectly cured.

How should I store them and how long do they keep?

Keep them in an airtight container completely covered in extra virgin olive oil in the refrigerator, where they will stay fresh for up to a week.