Mediterranean Whole Anchovies (Boquerones)
Spain
Try them whole, floured and fried, or filleted with olive oil, garlic and parsley.
Anchovies are a small saltwater fish found in the Mediterranean Sea, the Atlantic, Indian and Pacific oceans. They are classified as a rich and nutritious bluefish, full of flavor and omega-3 essential fatty acids.
Our Mediterranean whole anchovies from Spain are small in size, and rich in flavor.
Defrost for 12 hrs or overnight the amount of whole anchovies that you want in a covered plate in your refrigerator.
Did you know?
Anchovies are a small saltwater fish found in the Mediterranean Sea, the Atlantic, Indian and Pacific oceans. They are classified as a rich and nutritious bluefish, full of flavor and omega-3 essential fatty acids.
A traditional method of processing and preserving Mediterranean Whole Anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in their characteristic flavor and the flesh turning deep grey.
With Spanish boquerones, the anchovies are milder and the flesh retains a white color.
In Roman times, anchovies were the base for the fermented fish sauce "garum".
Boquerones!!! hice el pedido por probar suerte, y fue todo un acierto. Muy recomendable. Tambien pedi coquinas (aun no las probe)
Ordered anchovy and sardines. Came in a timely manner, well packed. Honestly, I didn't know what to expect. Upon defrosting, the fish smelled like ocean: clean, fresh, delicious! Turned around and place another order. This is my go-to place for anchovies and sardines! Thank you!
I was amaze when I saw my package and how fast the shipment is. The fish all looks perfect and wonderful. Will make very good anchovies. I make my own anchovies and usually buy my fish at the Asian store but they are much smaller fish. Now I will never buy at the Asian store anymore. Thank you!
These are excellent -- very fresh and healthy. Takes 0.5-1.5 day defrosting in fridge depending on the season -- better to put the box over a small pan in case the liquid oozes out during defrosting. Since I am afraid to fry things, I oven-bake/fry them. I first wash them in salt water. Then I remove heads and bones, which I use to create a strong fish broth for miso soup -- if you want a mild broth with no bitterness, just use the bones. Using my fingers only, I take off the head, and pull the inners and spinal bone out with it -- I only need my thumb to help put a small slit in the stomach to let this all inners out. No knife needed. It takes me 25 minutes to go through all the fish in this 2.2lb box. Well worth it all. Then I put them flat, salted/peppered/floured on a parchment-lined pan, drizzle olive oil over, and bake, covered loosely with another parchment paper on top to avoid splattering/messing the oven, and bake 400F 15-20 minutes. These anchovies used to be product of Spain but nowadays (2022) they are product of Greece. Both have been excellent, and about 4-5 inches in length. If I could fry them whole, I'd try doing that.
Love the fish came fresh and tasty