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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.
When anchovies are used in sauces and dressings, they impart a salty rather than fishy flavor. Four anchovy fillets are enough to season about 1 cup of Caesar salad dressing, and five or six fillets suffice for enough clam sauce to serve four. Nutritional values are for 20 grams of fresh anchovies or about five fillets.