Noticias
Anchoa and boquerón are the same fish. The preparation changes: the anchoa is cured in salt and the boquerón is marinated in vinegar.
Mojama is tuna loin cured in salt and air-dried. It is served in very thin slices with a drizzle of olive oil.
Salt cod is desalted in cold water, changing the water every 8 hours. Tails need about 24 hours; thick loins, 36 to 48.
A gilda is a pintxo of anchovy, guindilla pepper and olive on a cocktail stick. It is eaten cold, in one bite.
