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Spanish-style white anchovies (aka Boquerones, alici) are more mild and have a fluffier texture than conventional anchovies.
They’re most commonly found in Spanish tapas, but chefs also use them as an anchovy alternative in many dishes to impart a cleaner, more subtle tangy zing.
Origin: Mediterranean Sea, off the coast of Morocco
Applications: Boquerones can be used as a milder substitute for oil-packed anchovies in most recipes, especially pasta (puttanesca sauce), pizza, salads and tapenade (how to make your own tapenade). Blended with unsalted butter, they make a great condiment for steak, seafood, or veggies.
They can also be enjoyed simply atop crusty bread with olives, almonds or cheese (parmigiano reggiano or manchego) as a tapa or canapé.
How to Store and Share: Store boquerones in their tub in the refrigerator for up to 14 days after opening.
Ingredients: Fillets of anchovies, sour vinegar, sunflower oil, salt, garlic.
Specifications: These cured white anchovy fillets are sold by the 2.2lb tub.
Shipping Method: Fedex Overnight
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