Comments on: Boquerones...Have no fear!

By: horsforth1

horsforth1 — Sat, 08 Nov 2008 15:13:15 +0000

I recently made some boquerones using frozen anchovies, maybe not as good as fresh but still excellent, and available. I got them from Makro a local wholesale supplier in England, and just a few quid for a large bag. They also sell sardines which I love to bbq with some coarse sea salt chucked on after gutting(use a fold in half mesh holder so you can turn all at once or they fall to bits!) Steve

By: anne

anne — Mon, 31 Mar 2008 12:14:39 +0000

i have a question...i tried this recipe last night and this morning when I looked in the fridge - they weren't white? what could I have done wrong? i used white wine vinegar,salt and a little garlic... could it need more than 8 hours? any advice would be appreciated...thanks so much... luv your blog! EDIT NICKY: Hi Anne! Hmm, I don't have a clue. We had them two weeks ago and it usually doesn't take longer than 30 minutes until the flesh loses its translucent appearance and turns white. I don't know, if it would make any difference, but I never marinate them in the fridge, I just keep the bowl on the counter for 30 to 45 minutes before proceeding with the next steps...

By: wus

wus — Sat, 03 Nov 2007 18:53:16 +0000

Boquerones are just one more example of how delicious raw fish can be.

Have you ever tried cebiche? Or Matjesfilets? These are other great examples.

By: Brian

Brian — Wed, 30 May 2007 10:17:05 +0000

I tried Boquerones en vinagre in Spain a few weeks ago, and I knew I had to make them myself. It was a taste sensation, the highlight of my holiday! I've been looking for a decent recipe ever since I got back, and now I've found a couple. I'm going straight to the fishmongers! Also, if you like Boguerones, you could try Rollmops, which is a Scandinvian dish quite similar to Boquerones, but made with Herrings!

By: Corinne

Corinne — Thu, 24 Aug 2006 10:50:06 +0000

i have seen these in various bodegas in spain, but never tried them, which i regret now. congrats on the time feature!

By: pete

pete — Wed, 23 Aug 2006 07:57:17 +0000

your pictures look dorable, thnks for sharing the recipe, too!