Boquerones en Vinagre are fresh white anchovy fillets (boquerones) that are marinated in white wine vinegar until they turn opaque, then finished with olive oil, finely chopped garlic, and parsley. Served cold, they have a bright, tangy flavor and a melting texture, making them a popular tapa across Spain, especially along the Mediterranean coast.

Usually eaten with toothpicks, toasted bread, or olives, these anchovies are worlds apart from the salty brown variety — they’re light, refreshing, and often paired with a cold beer or vermut.

The term “boquerones” can refer to the fresh anchovies themselves, while boquerones fileteados or filetes de boquerón specify the cleaned, filleted form served in this dish.

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