Two plates of anchovies can offer very different experiences. The dark, savoury fillets commonly sold as anchoas are a different preparation from the pale, tangy fish often called boquerones.
Both can make an excellent tapa. The choice is less about which is better and more about whether you want concentrated savouriness or a brighter, sharper bite.
| Style | Typical preparation | Try it with |
|---|---|---|
| Salt-cured anchovies | Cured in salt, then often packed in oil | Bread, tomato or a little butter |
| Boquerones | White anchovies marinated in vinegar, often with oil | Olives, peppers or a simple salad |
| A side-by-side tasting | A small portion of each | Plain bread and separate serving forks |
On a small screen, swipe or scroll across to compare.
The dark fillet: a little goes a long way
Salt-cured anchovies have a concentrated flavour, so begin with a small amount. One fillet on a piece of bread can provide plenty of seasoning without needing extra salt.
They also work as an accent rather than the whole plate. Try a strip over tomato toast or alongside a sweet roasted pepper. Taste the combination before adding salty cheese or more cured ingredients.
The pale fillet: keep the dressing in balance
Boquerones are usually vinegar-marinated white anchovies. Their brightness is useful beside richer tapas, particularly when the rest of the table contains ham, cheese or fried food.
Lift out the portion you want and let excess liquid drain away. You want enough dressing to carry the flavour, without soaking the bread underneath. Fresh herbs can be a finishing touch, but first taste the preparation as supplied.
Read the pack as carefully as the name
The Spanish word boquerón can refer to the fish itself as well as its familiar marinated preparation. Product names therefore need the description alongside them: check how the fish is prepared, packed and stored.
Do not assume that a sealed tin, jar or tub can live in a cupboard. Some preserved anchovies require refrigeration even before opening. Follow the exact label, including its instructions once opened.
Choose your anchovy plate
Premium Cantabrian Anchovies
Premium Cantabrian White Anchovies
Piquillo PeppersBuild a simple two-style tasting
Use two small dishes so oil and vinegar do not mix before you choose a bite. Offer plain bread, a few olives and water. Start with a small piece of each anchovy, then try the same accompaniments with both.
If one tastes too intense on its own, change the balance of the bite. More bread or a little tomato can be all it needs. The aim is to discover how you enjoy it, rather than finish the whole fillet unaccompanied.
Buy prepared fish for this easy tapa
This guide is about serving commercially prepared products, not curing raw fish at home. Vinegar marinating and salt curing are processes with food-safety requirements; the ready-to-serve pack removes that preparation from your evening.
Check the ingredient and allergen information, use clean utensils and keep the remaining fish stored as directed. A small, freshly plated portion is a better starting point than opening everything at once.
A quick check before you choose
Are white anchovies a completely different fish?
The difference discussed here is principally the preparation. Read the product description to identify how the fish has been treated.
Can unopened anchovies go in the cupboard?
Only when their label permits it. Some preserved products require chilled storage before opening too.
