A bar in Barcelona, a tasca in Madrid, a taberna in Bilbao and an outdoor bar in Seville all have in common one same tapa.
The anchovy is a small fish. Each loin is cleaned by hand, and then marinated in vinegar, water and salt.
Tasting note
The flesh of the Boquerón is white and its skin is shiny. It has a fleshy and juicy texture and a fine and soft vinegar flavour. It can be server on its own or dressed with olive oil, garlic and parsley.
Cooking suggestion
Wedding Toast: Anchovies & white anchovies.
Shelf Life
4 months
www.youtube.com/watch?v=4cfh5iiJrKE
