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White Anchovy Fillets (Boquerones)

16.9 ounces


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Four 4.25oz Trays (each 3.5oz drained)


Wild Caught
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Mediterranean Sea (Processed in Barcelona, Spain)


Anchovy fillets (Engraulis encrasicolus), wine vinegar, sunflower oil, salt.

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.

After cleaning, these finest quality anchovies are marinated in a blend of water, wine vinegar and salt for a minimum of 72 hours.  They are then rinsed & packed in trays with sunflower oil.

The European anchovy (Engraulis encrasicolus) is well known for its superior taste and texture, and is found only in the Mediterranean & Cantabria Seas.  It is not uncommon for other boquerones to be artificially whitened during processing, but no artificial whitening is done with these premium boquerones.

Matiz brand boquerones are produced by Siro y Xavi, a small third-generation family owned company just north of Barcelona.  They buy their anchovies directly from the fishermen as they bring their catch into port each morning.

Keep refrigerated.

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.

Boquerones Recipes

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