Spanish-style white anchovies (aka Boquerones, alici) are more mild and have a fluffier texture than conventional anchovies.
They’re most commonly used in Spanish tapas, but chefs also use them as an alternative to conventional anchovies 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.
Ingredients: Anchovy fillets (Engraulis encrasicolus), wine vinegar, sunflower oil, salt.
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