Anchovies Marinated in Vinegar (Boquerones en Vinagre)

Anchovies have a bad reputation sometimes, which isn't quite fair. In Spain, these delicious and healthy little fish are prepared in a variety of ways: salt-cured, marinated, or pickled, and even battered and fried. There is a preparation for everyone and quality also varies greatly (for the salt-cured anchovies you can find a tin that costs about $1 and another that costs $30—you'd better bet there is a big difference in taste between the two). 

One of our favorite Spanish anchovy recipes is this one, which is for fresh anchovies marinated in vinegar, olive oil, and minced garlic. In Spain, they are called boquerones en vinagre and they are a traditional and very popular tapa all throughout the country. Every family has at least one cook who prepares these tasty pickled anchovies, often topping them with heaps of fresh parsley. It is an easy recipe, and the hardest part is waiting for the fish to marinate. Since this is a raw-fish recipe, we strongly recommend deep freezing the anchovies after cleaning to prevent any possibility of illness.

These pickled anchovies are typically eaten as a snack and served with an alcoholic drink—sometimes as the free tapa that comes with the drink, especially in Madrid. They might be served over potato chips or with olives. One of the most typical Spanish beverages they are served with is ​vermouth, a Spanish fortified and aromatized wine.