Anchovies in Vinegar.

Main ingredients:

• Anchovies, garlic, parsley, oil and vinegar.

Oh, what a discovery. What a beauty the white anchovy is and what a delight to eat it like this, whole, you only leave the tail.

The anchovies or anchovies are clean and boneless, left in vinegar and water for a while, then rinsed well to remove the acidity of the vinegar, and left for at least a day to macerate in oil, with garlic and finely chopped parsley.

They are served like this, with the oil and the chopped garlic and oil. The problem with this tapa is the undesirable anisiakasis, which, in order to avoid it, Sanidad forces the establishments to freeze the anchovies before processing them, which is why they do not have the texture and flavour of the ones they used to have.