One of the ways Spaniards love to eat their little fish is semi-cured in a special blend of wine vinegar and extra virgin olive oil. Anchovies cured in this manner are called boquerones. (Pron bock-air-on-es). They are the classic tapa, served perhaps with some bread, skewered on a pintxo with an olive, or enjoyed eaten with a fork with a glass of crisp white wine or beer.
