These fresh white anchovies in vinegar will convert even the most adamant anchovy-averse eater! This exquisitely delicate fish comes fresh from the Mediterranean Sea. The key to a good boqueron is high quality raw material. The best anchovies are cleaned and gutted, one by one. They are then marinated in water, wine vinegar and salt for a minimum of 72 hours. After a filtration process, they are packed in containers with sunflower oil. Try them drizzled with olive oil, or wrapped around a Spanish olive.

• 20 oz
• Perishable, keep refrigerated