This exquisitely delicate fish comes fresh from the Mediterranean Sea. The key to a good boqueron is to start with high quality raw material. The best anchovies are cleaned, beheaded and gutted, one by one. They are then marinated in water, wine vinegar and salt for a minimum of 72 hours. After a filtration process, they are packed in containers with sunflower oil. Try them drizzled with olive oil, or wrapped around a Spanish olive.