Fresh Anchovies

A small pelagic fish with delicate, brilliant flesh. Unlike its salt-cured counterpart, fresh anchovy offers a very subtle flavor, far from aggressive iodine. It shines in the "boquerones" technique (acidic marinade). The shock of white vinegar chemically denatures its surface muscle proteins within hours. Its flesh becomes white, pearlescent, and opaque, "cooked" by the pH without any rise in temperature, offering an incomparable tangy and fresh melting texture.