Anchovies

Anchovies are “boquerones or bocartes”, as they are called in Spain.  They are in the same family as sardines but smaller, so part of the oily fish family too.

Very typical fish in the mediterranean cuisine, particularly in Spain, Italy, Greece and Turkey.  In the US and Latin America you can find them canned since they swim in Mediterranean waters.  I think the best ones I've tried have been in Spain and Morocco. Fresh and grilled, pan seared, lightly breaded and then fried are an authentic delicacy or as I prefer to say a “religious experience”.  The best ones I had were in Spain & Morocco and I always come back home with a few cans of anchovies in my suitcase.

Although we can find many varieties of anchovies, anchovy in spanish “boquerón” is often used to the preserved canned or jar ones and “boquerones” when is fresh fish. They are packed with niacin, Omega 3, vitamina D and B-12 among other nutrients.  Like any other preserved seafood, the more expensive usually the better its quality, less salt and more delicate flavor.  You can find them in cans or jars at any grocery store, near the tuna and sardines.

You can enjoy them in “escabeche”, with Jerez or sherry vinegar, garlic and parsley,  on a “pincho” with olives, as a “tapa” on top of toasted “pan con tomate”, on a pizza, make a sauce with them, or even added to a pasta with olive oil, garlic and parsley.  If you don’t want to use anchovies at all, use Worcestershire sauce… it’s not the same but it’s ok. Most Worcestershire sauce contains anchovies.  And, make sure to transfer leftover anchovies to another bowl and refrigerate so you can enjoy them later.

You can enjoy them in “escabeche”, with Jerez or sherry vinegar, garlic and parsley,  on a “pincho” with olives, as a “tapa” on top of toasted “pan con tomate”, on a pizza, make a sauce with them, or even added to a pasta with olive oil, garlic and parsley.  If you don’t want to use anchovies at all, use Worcestershire sauce… it’s not the same but it’s ok. Most Worcestershire sauce contains anchovies.  And, make sure to transfer leftover anchovies to another bowl and refrigerate so you can enjoy them later.

They dont bite!

 

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