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Let’s eat some white anchovies (boquerones)

If you don’t know what white anchovies are, perhaps you’ll be surprised to know that maybe you have tasted them on top of a delicious pizza. Yes, on a pizza. They’re a common ingredient because they add a salty and unique flavor to it. Anchovies are a small, common salt-water forage fishes of the family Engraulidae. As you can imagine, there is more than one type of anchovy. So, what’s the difference between a regular and a white anchovy or boquerones as we called them in Spain? Well, anchovies of any type come from the same variety of small fish related to herring. The only difference is in how they’re cured. Tinned anchovies are normally filleted and packed in salt for up to 10 months before being canned, usually in oil. During the lengthy salting, the white flesh turns brown. White anchovies are only briefly salted before being packed in a pickling solution of vinegar and oil.

Also, the flavor of each type is different. Canned anchovies have an intense flavor, while white anchovies have a milder flavor, that is, they have a less fishy taste.

White anchovies

One of the most popular appetizer (Tapa) in Spain made with white anchovies are called Boquerones en vinagre. This specific tapa is very easy to make, all you need to do is serve them on a crusty bread with piquillo peppers or alone on crisp crackers. That’s it, a delicious and practical snack!

This week you will have the opportunity to enjoy not just tapas made with white anchovies, but also great meals that complement its taste. We’re introducing a new image of our white anchovies and, more importantly, the quality of the product is better. The fish is bigger, it’s better selected and it has a great texture. The flavor and taste of the product is unique!

What are you waiting for? Visit our website for more information.

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