José’s anchovies are wild-caught via sustainable fishing techniques from the waters of northern Spain and delivered fresh to his cannery, one of only three which are Slow Food certified for the production of anchovies. There the anchovies are marinated, hand-filleted to ensure no bone remains and lovingly placed one by one in their can. Boquerones are marinated in vinegar instead of being cured in salt, which gives them a mild and fresh flavour. José’s Boquerones are high quality, plump fillets with just the right touch of acidity. They are packed in neutral oil to preserves their delicate texture and very mild taste.
José's anchovies are delivered in resealable cans and will keep for several months refrigerated, even after the can has been opened. Just make sure they are always submerged in the oil (add some if necessary).
How to use
José's Boquerones are packed in neutral oil in order not to overwhelm their delicate flavor. Drain the Boquerones from their oil. Lay them on a serving plate and add some of Nino's olive oil, thin slivers of garlic and some parsley. Allow to marinate for a few minutes to blend the flavours and serve at room temperature.
Premium anchovies, vinegar, oil, salt. Net Weight: 185 gr, drained weight: 150 gr, 35-40 fillets
- Serve them as part of a tapas plate together with Pello’s Jamon curado, Chorizo Curado and Salchichon, Iosu's Roncal and some Pa amb tomàquet (bread with tomatoes)
- Make a lovely bruschetta with a couple of Boquerones served on top of fresh tomato slices or some roasted eggplant . Add a good drizzle of Salvatore's Olive Oil and some freshly ground black pepper.
- Or top some tuna salad slathered on a thin slice of fresh bread with one or two Boquerones (see Quick Tips in Migas de Tuna). This pairing will have a totally different flavour profile but will be just as good with a Salted anchovies instead of the Boquerones
- Skewer a Boquerone around a bell pepper filled green olive
- Another classical pinxto is the ‘Matrimonio’, literally the ‘marriage’ of one Salted Anchovy and one Boquerone on a bruschetta lightly rubbed with a clove of garlic. Add some of Nino’s Olive Oil, minced parsley and lemon zest. Because the Salted anchovies are more strongly flavoured than the Boquerones we prefer the ratio of one Salted Anchovy with two Boquerones. From a marriage to a ménage!
What about José
Fished with traditional techniques and prepared by hand
We meet with José and one of his three sons Gudiker in the small harbor of Bermeo, on the North West Spanish coast, an area known as the Cantabrian Sea. They own and work in one of only three companies which are Slow Food certified for the production of anchovies.
Other products from José
Recipes with Boquerones (Anchovies in Vinegar)
- Chickpea salad with red pepper, eggs and boquerones
- Boquerones with parsley
- Bruschetta with Boquerones and avocado
- Skewer of Boquerones and green olives
- Matrimonio: salted anchovies and Boquerones