What are boquerones, a common seafood choice in Spanish tapas bars?

Boquerones are anchovies, especially when referring to the small fish used in Spanish tapas.

One classic preparation is boquerones en vinagre, in which fresh anchovies are marinated in vinegar with garlic and parsley. The fish become pale and firm during the acidic marinade and are commonly served chilled with olive oil. This preparation is distinct from the darker, salt-cured anchovies often called anchoas.

The difference between boquerones and anchoas can cause confusion. Both names relate to anchovies, but Spanish usage often distinguishes fresh or vinegar-marinated fish from salt-cured fillets. The exact terminology can vary by region and context.

Boquerones are popular as a tapa because they are easy to share and pair well with bread, olives, or drinks. Since raw or lightly processed fish can carry parasites, modern preparation commonly includes freezing the fish before marinating, following food-safety guidance.