How to make Spanish Marinated Anchovies: Boquerones en Vinagre Recipe

Preserving fish with vinegar and salt was common as early as Roman times. The Romans produced the famous garum (a fermented fish sauce) and developed pickling techniques to extend the shelf life of seafood, an essential need in times without refrigeration. These methods laid the foundation for many later recipes, including the marinated anchovy.

Later, during the Muslim rule in the Iberian Peninsula, the culinary customs of Al-Andalus deeply influenced local gastronomy. The Arabs were experts in food preservation and extensively used vinegar, oil, and spices. In this context, vinegar as a cold-cooking method was perfected, allowing small fish like anchovies to be preserved without fire, enhancing their flavour while protecting health.

Thus, boquerones en vinagre became a recipe shaped by centuries of history, a culinary heirloom of two great civilisations that defined Spain’s gastronomic identity: the Romans and the Arabs.

The Anchovy: Humble, Flavorful, and Mediterranean

The European anchovy (Engraulis encrasicolus) is a small fish, but a staple of the Mediterranean diet. It is widely caught in the Mediterranean Sea and the eastern Atlantic, and has always been closely tied to coastal communities.

Beyond its delicious flavour when marinated in vinegar, the anchovy is an excellent source of omega-3 fatty acids, proteins, and essential minerals. Today, boquerones en vinagre represent the perfect balance of simplicity and tradition, forming part of Spain’s culinary heritage—connecting past and present, sea and table.

Boquerones en Vinagre Recipe

• Preparation time 15 min
• Cooking time 90 min
• Total time 72 h (in the freezer)

Ingredients

• 1.3 lbs / 600 g cleaned and blood-drained anchovies
• 1 ¼ cups /300 ) white wine vinegar
• ⅓ cup plus 1 tablespoon /100 g water
• 1 tablespoon / 20 g sea salt
• 2 garlic cloves, minced or thinly sliced
• 1 small bunch parsley, finely chopped (about ½ cup chopped)
• 1 ¼ cups / 300 ml mild olive oil (0.4 acidity or "light tasting")
• ⅓ cup / 100 ml extra virgin olive oil (EVOO)

Method

We start by cleaning the anchovies, but if your fishmonger can do that for you, it's a step you can skip. If not:

1. Rinse the anchovies under cold running water to remove surface scales and any sand.
2. To remove the head and guts: hold the anchovy with one hand, grip the head with the other, and pull it down toward the belly. This motion removes the head, guts, and central spine all at once.

1. Rinse the fillets in cold water to remove any remaining blood or innards.
2. Soak them in water with ice cubes and a splash of vinegar for about 5 minutes to help whiten and firm them.

1. Meanwhile, mix into a bowl the vinegar, water, and salt.

1. After 5 minutes, drain and pat the anchovies dry. Place them in a container skin-side up, layering as needed.
2. Cover them with the vinegar mixture and refrigerate for 90 minutes to marinate.
3. Once marinated, drain thoroughly and cover with mild olive oil 0,4.
4. At this point, freeze them for at least 72 hours to eliminate any risk of anisakis (a parasitic worm).

1. Defrost before serving. Top with finely chopped garlic and parsley, and drizzle generously with extra virgin olive oil.

Now that you know how to prepare boquerones en vinagre, you’re ready to enjoy one of Mediterranean cuisine's most classic and delicious appetisers.

Click the photo and watch the video recipe

Perfect alongside olives, potato chips, and an ice-cold beer, these marinated anchovies are a delicious, healthy, and easy-to-make option at home.

Give them a try and impress your guests with this timeless Spanish delicacy!

Have a Tasty Day!