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Sep 15, 2011 03:27 AM

Boquerones en vinagre recipe?

I'd like to make boquerones en vinagre this weekend and was wondering what type of vinegar is best to use? Any recipes would be appreciated.

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  1. It's not the sort of thing I'd ever make as they're so easy to get at the deli but white wine vinegar would be the thing to use.

    1 Reply
    1. re: Harters

      Thanks. They aren't available where I live so I have to resort to making them.

    2. Your profile says you are Cambodia. That could make a difference both in type of small fish you have, and the vinegar that's available. Who knows, some SE Asia vinegar (rice, coconut, etc) might be superior than a Spanish one! If adapting a recipe be aware of possible differences in the strength of the vinegar (e.g. rice vinegar often is 4% v. 6% for European/American styles).

      1 Reply
      1. re: paulj

        I'm actually going to be doing this project in Bangkok (I can't find fresh anchovies in Cambodia) so I'll be able to get foreign vinegar.

        1. re: todao

          has an overview of various vinegars, including sherry vinegar. It would be be the most likely choice in an Spanish dish. None of the Asian vinegars (rice, cane, coconut, palm) stand out as alternatives, mainly because of an (apparent) lack of complexity. But for some reason, rice wine with a touch of fish sauce comes to mind as a possible alternative.

          1. re: paulj

            "It would be be the most likely choice in an Spanish dish"

            I am unsure why you would say this. Apart from the fact that sherry vinegar is comparitively low volume in Spain, compared with white or red wine vinegar, I have yet to see anchovies in Spain in anything other than white wine vinegar.

            1. re: Harters

              Sorry, assumptions on my part, that sherry vinegar is the 'most Spanish'.

              Still the recipe in Culinaria Spain does call for sherry vinegar. But another book from an Italian publisher calls for red wine vinegar. Other books have sherry, white wine, and even lemon juice (though that would just be marinate anchovies, boquerones).