In Spanish tapas cuisine, boquerones en vinagre are fresh anchovies marinated in vinegar.
The cleaned fish are typically split into fillets and covered with vinegar until their flesh turns pale and firm. They are then dressed with olive oil, garlic, and parsley before being served cold.
The Spanish name means “anchovies in vinegar,” directly identifying the preparation. The acidity gives the fish a bright flavor, while the later oil dressing softens the sharpness and adds richness.
This tapa is different from salted anchovies preserved in oil. Because the fish are marinated rather than dry-salted, boquerones en vinagre have a fresh, pale appearance and a tangy taste. Food-safety guidance commonly recommends freezing raw anchovies before marinating.