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If you have never had the pleasure of eating a boquerone, or white anchovy, we reccommend you give these a shot. Get some olives, grab a glass of vermouth on the rocks, and saddle up to your homemade tapas bar. Marinated in vinegar, these are more about the brightness of acid and delicacy of the fish than a traditional salt cured anchovy fillet. Ortiz fillets these anchovies by hand, then marinates them in a blend of oil, vinegar, sea salt, garlic and parsley.
Net wt 3.88 oz, Drained Net 2.82 oz
Ingredients: Anchovy, Extra virgin olive oil, sunflower oil, white wine vinegar, sea salt, garlic and parsley.