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Anchovies

Boquerones en Vinagre (White Anchovies), Anchovies...

Whats the difference?  The typically Spanish and ever popular Boquerones are known in English as 'white anchovies' due to the colour of the meat in the fillets.  They are preserved and flavoured in either olive oil or vinagre or both, often with a hint of garlic.  Regular anchovies are more red in color and are preserved in salt, giving a different texture and flavour - typical of the type used to flavour sauces or on pizzas. 
Anchovy Fillets in Olive Oil, Easy Open 45 g Tin
  • Salted red anchovies conserved in olive oil.
  • Not 'boquerones' (white anchovies).
  • Easy-open, single portion tin.
Anchovy Fillets in Vegetable Oil 495 g
  • Catering size pack of red anchovies.
  • Not 'boquerones' (white anchovies).
  • Easy-open, single portion tin.
Boquerones (White Anchovies) 1 kg
  • Exquisite white anchovies.
  • Preserved in sunflower oil.
  • A common tapa all over Spain, but particularly in the south.