What are boquerones en vinagre?

boquerones en vinagre is the name of the Spanish food, which literally translates into "anchovičky marinated in vinegar". It is easy to produce and very popular when served as tapas , type of refreshments or appetizer. Food includes marinating fresh, uncooked anchovies in vinegar - sometimes for several days - and then gives them a bandage of olive oil, garlic and parsley. Although the fish are not cooked by heat, the acidity of the vinegar causes the type of chemical cooking that tightens the texture of the meat and changes its color, so it seems to be cooked. When the boquerones en vinagre is consumed as tapas, anchovy can be consumed by themselves, or they can be served on toasted pieces of bread or biscuits. For a more rustic look, anchovy can remove their heads, along with their interior ad spine, leaving the skin and tails on everyone. A more improved appearance can be achieved by a truly fillet of small uncooked fish, so the only part of the remaining part is the inner meat. They can also be gutted, remove head and tail, and thenis cut off the center to create two halves.

One of the important aspects of the use of raw anchovies and many other raw fish is the presence of non -plague known as Anisakis, which can be harmful if consumed and potentially causes a serious allergic reaction. To kill parasites, the fish must be frozen for several hours; Simple cooling won't kill it. The simplest freezing of fish can be the easiest when they have been cut and cleaned, even if they can also be freeze after the preparedness of the bowl.

The most common way of assembling Boeron en vinagre is first placed cleaned, uncooked anchovies in a mixture of vinegar, salt and water. Some recipes of CVs, so that anchovies are marinated for only a few hours, while traditional Spanish recipes leave them in the marinade for several days. The two most commonly used types of vinegar in the bowl are vinegar and vinegar white wine.

Once the fish completed the MarinoFleeting and changed color to make them paler, more cooked, removed from vinegar and placed in another bowl. The olive oil is poured above them, sometimes just a little on the coat and sometimes enough to immerse the fish. Chopped garlic and parsley are sprinkled over oil and boquerones en vinagre are ready to serve.

Some boquerones en vinagre presentations are very simple, just arrange the fish individually on a plate with oil over the top. As a tapas, they are often seen in a small container similar to a ship filled with a decent amount of olive oil. The more unique method of administration has fish converted into a close cylinder, almost like sushi, which is served on its side and diminating in olive oil.