I live in the US and I wonder what are the ingredients for boquerones en vinagre are they baby sardines? Any body know about the process of preparing these REALY GREAT TASTING FOOD and where to buy these ingredients. thanks in advance um this probably belongs in the food forum um i guess Madridman will probably move it their

Quintos, It may be difficult to find the right fish here on the west coast. You can purchase them canned from La Espanola Meats here in So.CAl. They are imported from Spain! and they are yummy!

Do they come already maid, or do you have to prepare them? I'm going to get to Española Meats ASAP. That's just the place I'm looking for. Qué cojonudo!

Yes, they are already marinated in vinagre!!Yum, yum!

Boquerones are in fact the same fish that "anchovies" are made from. In Spain they used to make them at home all the time, but it is a simple recipe and the canned/bottled versions are just as good (and less trouble for sure). Ask around of your fish sellers, there might be someone who can supply you with fresh anchovies on the west coast at some time of the year, I think the harvest is seasonal and dependant on sea conditions - there used to be a brisk business in catching anchovies off the pacific coast of south america (possibly overfished by now)...

Not many people know that boquerones en vinagre are, in fact, crude anchovies :p

Well, not exactly crude, but almost. They are marinated with vinegar, garlic and persil. It is a very easy recipe, but the fish has to be of superb quality.

Fernando

Persil?

Well, it would explain a lot for me....

JoAn, I think persil is what happens when you combine perejil and parsley! I'm sure he meant parsley!

Fernando says:
"fish has to be of superb quality."

I'll vouch for that. Eating boquerones is like playing Russian roulette with your digestive system.

The first time I went to Spain I was regularly afflicted with the "trots."
After I figured out that the culprit was boquerones and stopped eating them, I never again had the problem.
Cantabene

Fernando-
That would be parsley!

How did you know that's the way people describe me, Fernando?

The Persil would account for the white colour of the little fishies..... (unless you can buy this brand of soap powder in the USA I fear the joke falls flat on that side of the pond.... )