By: Jackie Varriano | October 10 2011
Posted in Eugene - Cook It - Eugene

Marinated Anchovies, Marche Provisions. Photo by: Jackie Varriano

 Anchovies tend to inspire instant feelings of “love” or “hate” with most diners, the word conjuring salty, fishy tastes the moment it is uttered. Whether you are a lover or a hater of these tiny fish, there is one anchovy everyone should try, the white anchovy. More often called Spanish marinated anchovies, or boquerones, they are light, lemony, and clean-tasting. A recent purchase of boquerones at Eugene’s Marché Provisions prompted the woman manning the register to comment, “They are like the bacon of the sea.” One taste of these anchovies, and they’ll become as ubiquitous in your diet as bacon is in others. 

Unlike cured anchovies, boquerones are fresh anchovies that have been marinated (for anywhere from a few hours to a few days) in lemon, olive oil, white vinegar, salt, and pepper. The marinating causes the anchovies to turn white. You can also add in chili flakes or garlic, depending on your taste buds. Unfortunately, fresh anchovies are hard to come by to marinate yourself. I quizzed the fishmongers at Newman’s Fish Company, where they said they “hardly ever” get fresh anchovies in stock. They also carry boquerones, but don’t marinate them in-house.  

Boquerones, wherever you may find them, are a nice accompaniment to dinners attempting to straddle summer and fall. Traditional in tapas-style dishes, they prove to be a versatile ingredient in salads, main dishes, and appetizers. When thinking of pairing foods with boquerones, think Spanish flavors. Try your hand at our traditional Nicoise Salad, or these: 

Boquerones Toast
The light flavor of boquerones contrasts nicely with warm, toasted bread. Try them plain atop toasted bread and a pinch of parsley, or drizzle the toast with a little olive oil, topping with sliced avocado and a filet of the marinated anchovy, and finishing with salt and pepper. Alternately, top the toast with a slice of tomato, a few capers, and boquerones.
 
Boquerones Piquillo
A mild, almost sweet pepper, piquillo peppers are usually sold roasted in jars. After rinsing any oil off the peppers, stuff with a smear of goat cheese, and a few filets of marinated anchovy, finishing with salt, pepper, and a bit of parsley.

Any way you slice them, boquerones are an anchovy to love.

Try anchovies on a salad too! We've got a Nicoise Salad recipe for you right here on The Local Dish. 

Jackie Varriano is a Eugene-based writer who enjoys playing with exotic ingredients in the kitchen. Keep up with her at seejackwrite.tumblr.com. 

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