DISQUS

DISQUS Hello! Catavino is using DISQUS, a powerful comment system, to manage its comments. Learn more.

Community Page

Catavino

Spanish Wine, Portuguese Wine, their foods, and cultures
Jump to original thread »
Author

Boquerones: Sometimes Fresh but Always Delicious, White Anchovies

Started by Ryan Opaz · 9 months ago

Today, it’s not raining. This is something to celebrate, because although we need more rain, we were dying for a little moral boost. It’s been 3 weeks straight of cloudy skies, and while I appreciate what it has done for our rooftop garden and beautiful park across ... Continue reading »

23 comments

  • Jose

    1 year ago

    Hi Gabriella,




    have you tasted the 'tapa' called 'matrimonio' (marriage)? If not, it's very easy and quite savory. It's made with one of this boquerones, with that traditional anchovies you mention (salty and oily ;) over a fried potato. The fried potato use to be one of those industrial label, but if you have enought time try to do a thin slice and fry at home. Great tapa IMHO.





    Regards,





    Jose
    reply
  • AllAboutAlavesa

    1 year ago

    I love boquerones!! One of my favorite tapas is a Gilda- a flavor packed bite all on the same toothpick consisting of an olive, an anchovy, and a guindilla, those delicious little Basque peppers. While visiting some friends in Vitoria, they told me they are called Gilda's in reference to the character from Casablanca: she was salty and spicey!
    reply
  • Jose

    1 year ago

    Hi Gabriella,
    have you tasted the 'tapa' called 'matrimonio' (marriage)? If not, it's very easy and quite savory. It's made with one of this boquerones, with that traditional anchovies you mention (salty and oily ;) over a fried potato. The fried potato use to be one of those industrial label, but if you have enought time try to do a thin slice and fry at home. Great tapa IMHO.
    Regards,
    Jose
    reply
  • Matthew Bennett

    1 year ago

    Finally a comment on your great blog!


    I've been searching (very occasionally, of courses) for a great translation of 'boquerones' into English for years without success. 'White anchovy' never quite seems to hit the spot :-). I too am mildly addicted to the little beasts.



    Here in Murcia they do a great salad with boquerones, raf tomatoes, bonito and green olives.



    Saludos.
    reply
  • AllAboutAlavesa

    1 year ago

    I love boquerones!! One of my favorite tapas is a Gilda- a flavor packed bite all on the same toothpick consisting of an olive, an anchovy, and a guindilla, those delicious little Basque peppers. While visiting some friends in Vitoria, they told me they are called Gilda's in reference to the character from Casablanca: she was salty and spicey!
    reply
  • Craig Camp

    1 year ago

    Man I love these. I crave the fried ones, which are almost impossible to find in the USA.
    reply
  • Craig Camp

    1 year ago

    Man I love these! I crave the fried ones, which are almost impossible to find in the USA.
    reply
  • Gabriella

    1 year ago

    I feel a little guilty Jose, as I only did a little editing on Ryan's article, but I put my name at the bottom out of habit. So your question should be directed towards him ;-)


    But from my experience, I've never tried the matrimonio, but it sounds interesting. Thank you so much for the heads up ;-)
    reply
  • MatthewBennett

    1 year ago

    Finally a comment on your great blog!

    I've been searching (very occasionally, of courses) for a great translation of 'boquerones' into English for years without success. 'White anchovy' never quite seems to hit the spot :-). I too am mildly addicted to the little beasts.

    Here in Murcia they do a great salad with boquerones, raf tomatoes, bonito and green olives.

    Saludos.
    reply
  • Craig Camp

    1 year ago

    Man I love these. I crave the fried ones, which are almost impossible to find in the USA.
    reply
  • Craig Camp

    1 year ago

    Man I love these! I crave the fried ones, which are almost impossible to find in the USA.
    reply
  • Gabriella

    1 year ago

    I feel a little guilty Jose, as I only did a little editing on Ryan's article, but I put my name at the bottom out of habit. So your question should be directed towards him ;-)

    But from my experience, I've never tried the matrimonio, but it sounds interesting. Thank you so much for the heads up ;-)
    reply
  • sandy

    1 year ago

    Never heard of a matrimonio tapa before. In what region of Spain is it served? Sounds interesting though.


    The boquerones in oil and vinegar are so good. Although they don't look very appetizing to my foreign friends at first, after they try them, they want to have them again and again. Unfortunately, it is not commonly available in the bars in the Bilbao region.
    reply
  • sandy

    1 year ago

    Never heard of a matrimonio tapa before. In what region of Spain is it served? Sounds interesting though.

    The boquerones in oil and vinegar are so good. Although they don't look very appetizing to my foreign friends at first, after they try them, they want to have them again and again. Unfortunately, it is not commonly available in the bars in the Bilbao region.
    reply
  • Jose

    1 year ago

    Hi Sandy et al,




    first of all let me talk about the guiltiness of Gabriella ;) I think that the proper punishment for her guiltiness is... cook the matrimonio tapa ;))





    And well, I've seen this tapa with this name in Madrid and provinces around (Segovia, Toledo, I don't remember if Soria & Burgos as well) and also in Sevilla. I wouldn't bet my hand on the name of this tapa in some other provinces, but I've seen in some other places, like Bilbao and Alicante.





    Regards,





    Jose
    reply
  • Jose

    1 year ago

    Hi Sandy et al,
    first of all let me talk about the guiltiness of Gabriella ;) I think that the proper punishment for her guiltiness is... cook the matrimonio tapa ;))
    And well, I've seen this tapa with this name in Madrid and provinces around (Segovia, Toledo, I don't remember if Soria & Burgos as well) and also in Sevilla. I wouldn't bet my hand on the name of this tapa in some other provinces, but I've seen in some other places, like Bilbao and Alicante.
    Regards,
    Jose
    reply
  • Dave

    1 year ago

    These started showing up in the Spanish delis in Melbourne about a year ago and they seem to be everywhere now, even replacing the dark anchovies in many a Ceasar salad. I love them, a half bottle of manzanilla and a plate of these are magic as a snack after work. And they're so cheap, about $5 for 250 grams.


    Pitty about the Albariño de Fefiñanes, its a very good wine.
    reply
  • Dave

    1 year ago

    These started showing up in the Spanish delis in Melbourne about a year ago and they seem to be everywhere now, even replacing the dark anchovies in many a Ceasar salad. I love them, a half bottle of manzanilla and a plate of these are magic as a snack after work. And they're so cheap, about $5 for 250 grams.

    Pitty about the Albariño de Fefiñanes, its a very good wine.
    reply
  • Gabriella

    1 year ago

    Jose, I will happily accept my punishment and will provide pictures for proof ;-)
    reply
  • Gabriella

    1 year ago

    Jose, I will happily accept my punishment and will provide pictures for proof ;-)
    reply
  • Andrea

    1 year ago

    I loveeee Boquerones, I actually ate them all the time at this tapas restaurant when I lived in South Beach! But I did get to have them once or twice while I was in Barcelona :) I would always drink them with a nice cold Serra Estrella there but the Albarino sounds nice, I like the Portuguese version a lot over here :)


    Andrea
    reply
  • Andrea

    1 year ago

    I loveeee Boquerones, I actually ate them all the time at this tapas restaurant when I lived in South Beach! But I did get to have them once or twice while I was in Barcelona :) I would always drink them with a nice cold Serra Estrella there but the Albarino sounds nice, I like the Portuguese version a lot over here :)

    Andrea
    reply
  • DavidBronx

    6 months ago

    Me gustan los boquerones in Catalonia (France and Spain) and I'm addicted so much so that my girlfriend in the south of France thought it a joke to serve them to me for breakfast but I surprised her because there's nothing like fish to start off one's day and kick start your brain. They're best with a Catalonian or Provencal rosado wine. The wine is easier to find here in the states than the boquerones are and the few times I've had them in NY the flavor just isn't as subtle and delicious as it is when sitting in an outdoor café or tapas bar somewhere in Catalonia. These are not the salty little nibblets that Americans put on their pizzas or in Cesar salads those are meant as seasoning not eating. I agree with Dylan...I'm in love with ALL food especially Spanish, food is far better than sex and usually lasts longer too.
    reply

Add New Comment

Returning? Login