The anchovy is a small but incredibly versatile fish. It is salted and/or laid in acid, marinated and fermented. Originally, these methods of preparation originated to preserve the fish. This is less important now, but the different ways of preparation still give us all different tastes. The sour anchovies are mainly known as the Spanish boquerones and vinagre. The fillets are lightly salted and then marinated in vinegar, or in a combination of vinegar and oil, for a few hours. The fish meat is, as it were, ‘cooked’ by the acid. This makes the fish meat soft, white and tasty. Something completely different: dishes with a high degree of acidity (in the marinade or in the poaching liquid) also help against the spread of fish smells through the kitchen and the rest of the house.