Boquerones en Vinagre Solano Arriola
Anchovy fillets cured white in vinegar rather than salted into the amber cure of a tinned anchoa, the classic boquerón treatment that leaves the fish soft, mild and faintly tart. Served cold straight onto bread, the vinegar and oil need nothing more than the bread to carry them, and this catering-sized tub is built for exactly that kind of grazing.
€8.75 at El Gourmet de la Tierruca, in line with the usual price.
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