For over 150 years, Yurrita has been perfecting the art of Cantabrian seafood, and their boquerones (white anchovy fillets) in extra virgin olive oil are a shining example of their craft. Hand-selected from the cool waters of the Bay of Biscay, these anchovies are prized for their delicate texture and clean, briny flavour. Unlike their salt-cured cousins, boquerones are gently marinated to preserve their natural freshness and pale ivory colour, then packed in smooth, fruity extra virgin olive oil that enhances their subtle richness.
Each fillet offers a perfect balance between the sea’s salinity and the bright, slightly tangy notes of the marinade. The olive oil not only keeps the fillets tender but also adds a luxurious mouthfeel, elevating them into a gourmet delicacy that feels both simple and refined.
Yurrita’s boquerones are wonderfully versatile: they can stand alone as a tapa, or lift a dish with a refined burst of the sea. A classic of Spanish cuisine, they embody elegance in simplicity—making them an essential addition to any serious selection of conservas.
Serving Suggestion
Serve chilled, drizzled with their own olive oil and a squeeze of fresh lemon. Pair with crusty bread or lay atop pan con tomate for an authentic Spanish bite. A scattering of parsley or a few piquillo peppers alongside adds colour and depth. Perfect for an aperitivo spread with olives and Marcona almonds.
Wine Pairing
Boquerones shine with crisp, high-acid wines. A classic Albariño from Rías Baixas complements their briny freshness with citrus and mineral notes. Alternatively, a Txakoli from the Basque Country—lightly spritzy and saline—creates a regional match that mirrors the anchovy’s maritime origins.