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Pickled anchovies in a glass jar with lemon and spices
Fresh homemade Boquerones en Vinagre with parsley

Classic Spanish pickled anchovies (Boquerones en Vinagre)

Author: Flavelo
Recipes Main Courses Starters
'Boquerones en Vinagre' are the undisputed kings of Spanish tapas bars. Here, the fish isn't cooked with heat, but 'cooked' in acid. The fresh anchovy fillets turn white and firm under the influence of vinegar, losing their raw fishiness to become a delicate, lemony-vinegary delicacy. This method is a millennia-old tradition along the Mediterranean coast, used to preserve abundant catches on hot days.
🕒 Prep Time 20 mins
🍳 Cook Time 5 mins
⌛ Total Time 25 mins
🍽️ Servings 6 servings
🔥 Calories 120 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Sharp filleting knife
  • Glass or ceramic dish for marinating (avoid metal as it reacts with vinegar)
  • Fridge

Allergen Information

⚠️ Fish

Instructions

1 ✓

Clean the fish: remove heads and guts, then pull out the spine to get clean fillets. Wash them thoroughly in cold water.

Tip: Remains of blood and guts can make the result bitter, so careful cleaning is essential.
2 ✓

Lay the fillets skin-side down in a glass dish, sprinkle with the salt, and leave to stand for 1 hour.

Tip: Salting draws excess water from the fish flesh, making it firmer (dehydration).
3 ✓

Meanwhile, prepare the marinade: heat the vinegar, water, and sugar together until the sugar dissolves. Let it cool completely.

Tip: Never pour hot liquid onto raw fish in this recipe, as it would cook and fall apart. Cold pickling is the goal here.
4 ✓

Rinse the salt off the fish, pat them dry with kitchen paper, and layer them in a clean jar with the sliced garlic, peppercorns, bay leaf, chilli, and lemon.

Tip: Drying is important so the marinade doesn't get diluted by water left on the fish.
5 ✓

Pour the cooled vinegar mixture over to cover the fish completely.

Tip: In the acidic environment, the protein structure changes (denaturation), turning the flesh white as if cooked.
6 ✓

Place in the fridge for at least 24 hours before serving.

Tip: Serve drizzled with a little extra virgin olive oil and sprinkled with fresh parsley for the perfect experience.

Recipe FAQ

Which fish should I use?
Only the freshest anchovies. If unavailable, you can experiment with sprats, though the flavour will differ.
Is raw fish safe?
The acidic environment and freezing (it is recommended to freeze the fish for 24 hours beforehand) kill parasites.

Ingredients

  • 500 g fresh anchovies
  • 300 ml white wine vinegar
  • 200 ml water
  • 30 g salt
  • 20 g sugar
  • 3 cloves garlic
  • 5 g whole black peppercorns
  • 2 bay leaves
  • 5 g chilli flakes
  • 3 slices lemon slices