Whilst on your travels in Spain and pausing to take a breath from
site-seeing, you have surely experimented with "tapas" at a
welcoming bar.If this is the case, it is more than likely that you have come
across the small, tasty filleted fish, preserved in olive oil,
sliced garlic and chopped parsley, and highly popular throughout
Spain. This delectable dish is usually known as "boquerones" but,
depending on the area, can also be called "anchoas".Boquerones are small, fresh anchovies. Acc.