Boquerón is the Spanish name for the fish when it is fresh. In addition to the preparation that is made in salt, as we have explained in the section on anchovies or its canned preparation, this fish is traditionally eaten in two popular ways. In vinegar, the fillets are prepared with very minced garlic and parsley are dipped in vinegar and sometimes a little oil is added, their final appearance is the same as that of an anchovy but white in colour.
Another preparation, widely consumed in the Mediterranean is, fried covered in coarse flour or with chickpea flour, which is a very typical way of preparing in the Andalusia area. In both cases your fishmonger will clean it for its preparation in vinegar or removing the entrails for frying. It is a type of fish widely consumed especially as a tapa, in both preparations
