A white anchovy is a small fish that’s been cured in vinegar instead of salt. This gives it a lighter color and a milder, tangy flavor compared to regular anchovies, which are dark, salty, and strong-tasting. White anchovies are often called boquerones in Spanish, and you’ll usually find them packed in oil with a little garlic or herbs.
People love white anchovies because they don’t have that super salty punch that regular anchovies are known for. They’re soft, a little sour, and taste fresh—kind of like pickled fish. If you’ve ever been turned off by the strong taste of regular anchovies, white anchovies might change your mind.
You can use white anchovies in lots of ways. They’re great on toast, in salads, or laid across pizza. Some folks even eat them straight from the jar. Just make sure to keep them in the fridge once opened.
So, if you’re looking for a milder, less fishy anchovy to try in your next dish, white anchovies are a great pick. They add flavor without being too bold, and they’re super easy to use.
Ever spotted “white anchovy” on a fancy restaurant menu and wondered what makes it different from the brown, salty anchovies you’re used to? You’re not alone!
White anchovies—known in the culinary world as boquerones have been gaining popularity in tapas bars, seafood platters, and gourmet kitchens worldwide. Unlike the punchy, fermented anchovies in Caesar salads, white anchovies are fresh, mild, and marinated with love. In fact, one chef called them “anchovies for people who hate anchovies.”
In this guide, we’ll break down what a white anchovy really is, where it comes from, how it tastes, and why it might just be your new seafood obsession.
What exactly is a white anchovy?
Alright, let’s clear something up right away. When people hear “anchovy,” they usually picture those tiny brown fish that come packed in tins, loaded with salt, and carry a bold, fishy punch. But white anchovies? Totally different story.
White anchovies, also known as boquerones in Spain or alici in Italy, are essentially the same species as regular anchovies — specifically Engraulis encrasicolus but the way they’re processed makes all the difference. Instead of being salt-cured and aged, white anchovies are typically marinated fresh in vinegar or a vinegar-and-lemon juice blend, then preserved in oil with garlic and parsley. The acid in the marinade “cooks” the fish without heat, similar to how ceviche is made. This keeps the flesh white, soft, and incredibly delicate.
I remember the first time I had one. It was in a little pintxo bar in San Sebastián. I grabbed a toothpick with a white anchovy wrapped around a green olive and a pickled pepper. I was expecting that usual anchovy punch, but instead, it was bright, clean, almost citrusy. No overwhelming saltiness. Just pure umami goodness with a bit of tang.
Unlike the brown anchovies you’ll find on pizza or in Caesar dressing, white anchovies are meant to showcase freshness. Their texture is tender, not mushy or chewy. They’re stored cold and typically come vacuum-sealed or in refrigerated jars, not in those little cans.
And because they’re not fermented or aged, their flavor is way more approachable. Even friends of mine who swear they hate anchovies have been surprised by how much they enjoy white ones. I like to say, if brown anchovies are the hardcore rock stars of the fish world, white anchovies are the smooth jazz musicians.
So yeah, if you’ve always thought anchovies were too intense for your taste, give white anchovies a shot. They might just change your mind.
Origins and regions where white anchovies are popular
If you really want to understand white anchovies, you’ve gotta look at where they come from the sun-soaked coasts of the Mediterranean. These little fish have been a staple in countries like Spain, Italy, and Greece for centuries. We’re talking thousands of years of fishing traditions that celebrate freshness, simplicity, and letting the ingredients shine.
In Spain, especially in the northern regions like the Basque Country and Cantabria, white anchovies are known as boquerones. You’ll find them everywhere, from high-end tapas bars to tiny family-run seafood stalls. They’re often marinated fresh that very day, then served up as a tapa with a toothpick, some pickled peppers, maybe an olive, and always a generous splash of good olive oil.
Italy has its own love affair with white anchovies, calling them alici. Down in Naples, Amalfi, and Sicily, they’re common in coastal dishes. Italian nonnas still prepare them with lemon, garlic, and herbs, layering the flavors gently so the anchovy doesn’t overpower but complements the rest of the dish.
Then there’s Greece. The Greeks also eat their share of white anchovies, typically marinated with red wine vinegar, oregano, and loads of garlic. They’ll serve them up alongside other meze, which is like their version of tapas.
What’s wild is how these regional preparations can taste so different, even when they start with the same fish. Vinegar strength, herb choice, oil quality it all matters.
Recently, white anchovies have started showing up more in North American restaurants, especially in cities with strong Mediterranean food scenes like New York, Los Angeles, and Toronto. They’re on more menus than ever. Gourmet grocery stores are also catching on, stocking jars of imported boquerones and locally marinated versions. It’s no longer a niche item.
Long story short? White anchovies are a Mediterranean classic that’s finally getting global attention. And trust me, they’re worth the hype.
How white anchovies are prepared
So here’s where things get interesting. The real magic of white anchovies happens in the prep. Unlike the typical anchovies you find in tins that are heavily salted and aged for months, white anchovies are usually prepared fresh, often within hours of being caught.
The process starts with super fresh anchovies. These fish are cleaned, filleted, and immediately marinated in a mix of vinegar or a vinegar-lemon juice combo. That acidic bath does two things: it “cooks” the fish without heat and helps keep their flesh that gorgeous, pearly white color. That’s why they’re called white anchovies in the first place.
I’ve tried making them myself once. I used a white wine vinegar, some sea salt, and fresh lemon juice. After marinating the fillets in the fridge for a few hours, I drained them and layered them in olive oil with garlic, chopped parsley, and a little crushed red pepper. The smell? Incredible. The taste? Even better.
Most traditional recipes don’t use strong spices or overwhelming herbs. The idea is to let the anchovy’s flavor stay light and balanced. That’s a big shift from the usual anchovy experience where salt and fishiness punch you in the face.
After marination, the anchovies are preserved in good olive oil, sometimes with garlic, herbs like parsley or oregano, and a sprinkle of chili flakes if you want a kick. This not only adds flavor but also helps with preservation.
You’ll find these white anchovies packed in jars, vacuum-sealed pouches, or deli containers in gourmet shops. They have to be refrigerated since they’re not fermented or aged like their brown, shelf-stable cousins.
Quick side note — you can also pickle them in your own favorite flavors. I’ve even heard of chefs using yuzu or apple cider vinegar for a twist. If you’re feeling creative, white anchovies are a great canvas.
Bottom line: white anchovies are all about clean prep, gentle marinades, and highlighting freshness.
Culinary uses of white anchovies
If you’ve never cooked with white anchovies before, you’re seriously missing out. These little fish are one of the most versatile ingredients in the Mediterranean kitchen. They’re bright, tangy, and pack just enough punch to wake up a dish without overpowering it.
One of the most classic ways to enjoy them is as a tapa. Think of a few white anchovy fillets laid over crusty bread, maybe a slice of roasted red pepper or a dollop of aioli, and drizzled with really good olive oil.
They’re also great on salads. You know how people usually toss brown anchovies into Caesar dressing? Well, white anchovies bring the same umami kick but with a cleaner, more refreshing flavor.
On antipasto platters, they shine next to marinated artichokes, olives, and cured meats. Their acidity cuts through fattier elements like salami or manchego cheese.
And yes, you can put them on pizza. Think of a white pizza with ricotta, garlic, and a few strips of white anchovy right on top.
They’re also killer on pasta. Try tossing them with spaghetti, olive oil, garlic, lemon zest, and parsley. You barely need salt because the anchovies bring enough seasoning on their own.
Basically, if you’d use a sardine, a caper, or a pickled onion to add flavor you can sub in a white anchovy.
White anchovy vs regular anchovy: key differences
Let’s be real. Anchovies have a reputation. Most people either love them or absolutely hate them. But a lot of that hate is aimed at the regular, salt-cured, brown anchovies. White anchovies are a whole different vibe.
First up, taste. Regular anchovies are fermented and salt-packed, so their flavor is super intense. White anchovies are mild, slightly tangy, and way more approachable.
Texture-wise, regular anchovies can be mushy. White anchovies are tender and silky.
They also look completely different. Regular anchovies are brown and oily. White anchovies are pale, clean-looking, and often packed in herbed olive oil.
Processing is the biggest difference. Regular anchovies are salt-cured for months. White anchovies are marinated fresh.
Shelf life is another thing. Canned brown anchovies last for years. White anchovies are fresh and must be refrigerated.
Bottom line: if brown anchovies are bold and funky, white anchovies are light and citrusy. They’re two totally different experiences.
Where to buy white anchovies (and what to look for)
If you’re craving white anchovies and thinking, “Where on earth do I even find these things?” don’t worry. The good news is, they’re becoming easier to find.
Check your local gourmet grocery store or specialty deli. Think Whole Foods or any place with a strong Mediterranean section. You’ll usually find them in the refrigerated area near marinated seafood or charcuterie.
If you live near a Spanish or Italian market, even better. These often carry imported boquerones or alici.
Online retailers like La Tienda or Yummy Bazaar also stock high-quality brands. Just make sure they ship cold.
When buying, read the label. Look for short ingredient lists: white anchovies, vinegar, olive oil, garlic, salt, maybe herbs. Avoid anything overly processed.
Always refrigerate them, even before opening. If they’re not being stored cold in the store, that’s a red flag.
Storage and shelf life tips
White anchovies are perishable, so treat them with care. Always refrigerate them at or below 4°C (40°F). Once opened, eat them within 3 to 5 days for the best flavor and texture.
Store leftovers in a clean, airtight glass container, fully submerged in olive oil. That keeps them fresh longer and prevents oxidation. Bonus you can use the leftover oil in cooking.
Avoid freezing if possible. The texture gets weird and they lose that fresh snap.
Watch for signs of spoilage: off smells, slimy texture, cloudy oil. When in doubt, toss them.
Are white anchovies healthy?
Yes, and surprisingly so. They’re loaded with protein, omega-3s, and minerals like calcium and iron. A small serving gives you about 10–12 grams of protein and a solid dose of healthy fats.
They’re also lower in sodium than salt-packed anchovies, making them a better option for people watching their salt intake.
White anchovies are also low in mercury and other contaminants, which makes them safer than bigger fish like tuna. They’re small, clean, and packed with benefits.
Only watch out if you have seafood allergies or are sensitive to histamines.
Creative recipes featuring white anchovies
White Anchovy Crostini – Toasted baguette, rubbed with garlic, topped with a fillet, lemon juice, and parsley.
White Anchovy Caesar Salad – Skip the funk. Chop anchovies into a fresh, light dressing.
Lemon and Herb Pasta – Olive oil, garlic, lemon zest, and anchovy fillets melted into spaghetti.
Boquerones with Roasted Peppers – Serve with olives, capers, and grilled bread.
White Anchovy Flatbread – Ricotta, arugula, tomatoes, and fillets baked until crisp.
Anchovy Butter Toast – Mix anchovies into soft butter with chili flakes and lemon zest. Spread it on everything.
These recipes are easy, flavorful, and guaranteed to turn anyone into a white anchovy fan.
Conclusion
So, what is a white anchovy, really? It’s a fresh, marinated take on one of the world’s most misunderstood fish. Mild, tangy, and totally different from the super salty tinned version, white anchovies are like the elegant cousin that shows up with a bottle of good olive oil and steals the show.
Whether you first tasted them in a Spanish tapas bar, or you’re just curious after seeing them at the deli, white anchovies are absolutely worth exploring. They’re packed with protein, omega-3s, and flavor, without the fishy intensity that scares so many people off.
If you’ve been anchovy-shy in the past, give these a shot. Pick up a small jar, try them on some toast with lemon and garlic, and see what happens. You might just become the person who brings boquerones to every potluck and proudly explains the difference between the “white ones and the brown ones.”
And hey — if you’ve already fallen in love with them, drop your favorite way to eat white anchovies in the comments. Let’s spread the good word, one marinated fillet at a time.