Hand-prepared Marinated White Anchovies (boquerones), soaked in wine vinegar and then, once they have reached the right level of soaking, they are packed with olive oil, garlic and parsley. Keep them at a temperature between 0 and 4 degrees for preservation.
The Anchovy is a migratory fish, which throughout its life travels thousands of kilometers in search of food. At Conservas Ortiz we fish the highest quality anchovy from the Cantabrian Sea.
We fillet our fresh anchovies by hand one at a time and marinate them in white wine vinegar. They have a delicate flavor that makes them so unique.
Once opened, to preserve their flavor for up to three days, they are kept covered and refrigerated with the anchovies submerged in olive oil, adding more if necessary.
The anchovy is an oily fish full of health benefits:
In this case they are packed in olive oil, rich in oleic acid, which helps regulate harmful levels of cholesterol in the blood.
In Spanish, the Anchoa, Boquerón or bocarte all relate to the same fish, known as Engraulis. The name it is given depends on the area. In the south it tends to be known as Boquerón, while in the north it is known as Anchoa. What they all agree on is that they are delicious, whatever they are called.
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