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Spanish-style white anchovies (aka Boquerones, alici) are more mild and have a fluffier texture than conventional anchovies. Theyâre most commonly found in Spanish tapas, but chefs also use them as an anchovy alternative in many dishes to impart a cleaner, more subtle tangy zing.
Anchovies are cleaned and washed in salt brine, then allowed to dry. They are then layered into large, round tins according to their size, with each layer receiving a specific amount of sea salt. These tins are then piled high into what are called seasoning towers to allow the anchovies to cure for up to two months. These towers are topped with weights, compressing the fish and removing excess fluids and fat. Once the specified curing time is over, tins are sealed and prepared for shipping.