Cured fish recipeOrigin Recipe

Boquerones en vinagre

Name: Boquerones en vinagre
Total time: 10 d
Yield: 1 kg batch
Cuisine: Charcuterie
Ingredients: 1 kg Anchovy fresh anchovies; 25 g Sea salt; 500 g Básico Salmuera (brine); 350 g White wine vinegar; 60 g Flat-leaf parsley; 120 g Extra virgin olive oil

Vinegar-cured white anchovies.

Introduction

Boquerones en Vinagre are fresh anchovy fillets whitened in vinegar, then dressed with garlic, parsley and olive oil. They are not cooked by the acid. Parasite control must be completed by freezing, and the finished dish remains refrigerated.

The Curesmith home method

Use 1,000 g fresh anchovy fillets, 500 g white wine vinegar, 250 g water, 20 g salt, 150 g olive oil, 30 g garlic and 40 g parsley. Before marinating, freeze according to AESAN home guidance: at -15°C or colder for at least four days, counting at least five days from placement in the freezer. Thaw in the refrigerator, marinate cold and keep the finished fish refrigerated.

Where it comes from

Spain, Spain

Before you begin

Purpose and scope

The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.

Limitation of liability

The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.

Nitrite and cure safety

Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:

Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
Never exceed the stated cure amounts. Never substitute cure types without recalculating.
Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.

Food hygiene and cross-contamination

Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.

Temperature control

Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.

Uncooked cured products

Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.

Bacon and other uncooked cured products

Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.

When in doubt, seek professional guidance

If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.

Commercial production

These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.

The recipe

StyleSalt cure (EQ)

Cure time7 days

Before curingFreeze at -20 C (-4 F) for at least 24 hours before curing (parasite control)

Ingredients

Anchovy fresh anchoviesgAdjust to
scale the recipe

Piece thickness: enter the thickness at the thickest point; it sets the cure time.

mm thickness

Anchovy fresh anchovies
Anchovy fresh anchovies	Reference	1000 g
Cure
Sea salt	2.5%	25 g
Básico Salmuera (brine)	50%	500 g
White wine vinegar	35%	350 g
Flat-leaf parsley	6%	60 g
Extra virgin olive oil	12%	120 g

Curing timeline

Cure time7 days

Pre-cure freezeFreeze at -20 C (-4 F) for at least 24 hours before curing (parasite control)

Cure temperatureRefrigerated, 2-4 C (36 to 39 F)

Air-drybrine, then vinegar cure

Ready whenFirm and set through

Method

Fillet and rinse. Choose very fresh small anchovies. Pinch off each head and draw out the gut, then open the fish along the belly and lift away the backbone to leave two fillets joined at the tail. Rinse thoroughly under cold running water.

Freeze for safety. Because the fish is cured cold and eaten raw, it must be frozen first to kill any anisakis parasites. Freeze the cleaned fillets solid at about minus 20 C (68 F) for at least 24 hours, and 48 hours is safer. A domestic freezer nearer minus 18 C (64 F) needs several days.

Iced water soak. Defrost slowly in the fridge, then sit the fillets in iced water for about half an hour. This firms the flesh and draws out any remaining blood so the fillets pale. Lift out and drain well.

Cure in vinegar. Lay the fillets in a shallow non-reactive dish and cover them completely with white wine vinegar, sharpened if you wish with a little sherry vinegar, softened with a splash of cold water and seasoned with sea salt. As a guide, about 300 ml white wine vinegar, 50 ml sherry vinegar, 100 ml water and 40 g salt suit 300 g of fish. Keep in the fridge until the flesh turns opaque and white right through, from a few hours up to about twelve depending on thickness. Do not overdo it or the texture turns rubbery.

Drain and dry. Pour off the vinegar and lift out the fillets. Pat them dry, rinsing very briefly first only if the cure tastes fiercely sharp.

Dress with oil. Layer the fillets skin side down in a clean dish, scattering each layer with finely sliced raw garlic and chopped flat leaf parsley. Pour over enough good extra virgin olive oil to cover them completely.

Rest and serve. Chill for at least twelve hours, or overnight, so the oil takes up the garlic and parsley. Serve cold as a tapa. Kept submerged in the oil and refrigerated, they hold for several days.

Key tipsThis is the house equilibrium version at no more than 2.5% salt. Fish safety differs from meat: follow recognised Fish and Fishery Products guidance for histamine and Listeria control.

ImportantThis is eaten uncooked. Freeze for parasite control before curing, keep it cold throughout, and follow fish-specific safety guidance.

Recipe by The Curesmith — thecuresmith.com

Health & Safety Disclaimer