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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.
These tiny, silvery fish hailing from the Mediterranean are brimming with protein, omega-3 fats, selenium and niacin. As theyâre so small, they donât accumulate toxins from the sea like bigger species such as albacore tuna. To reduce their saltiness, soak anchovies in water for 30 minutes; then drain and pat dry.