All true! But fileting these little fish is tedious indeed (like peeling
shrimp) which is why they are one of those foods that I eat only in
restaurants. BTW, they are often served fried too, and are quite delicious that
way also.
Cheers,
Nathan
Nathan Wajsman
Alicante, Spain
http://www.frozenlight.eu
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On Feb 7, 2010, at 2:12 AM, Paul Laughlin wrote:
> An excellent explanation and recipe for boquerones is here:
> http://www.carriagetradefarm.com/2824.php
> Paul in Portland OR
>
> ----- Original Message -----
> From: <siddiq@xxxxxxx>
> To: "Olympus Camera Discussion" <olympus@xxxxxxxxxxxxxxxxx>
> Sent: Friday, February 05, 2010 11:09 PM
> Subject: Re: [OM] Nathan's PAD 5/2/2010: professional tapas
>
>
>
> On Feb 5, 2010, at 10:51 AM, Nathan Wajsman wrote:
>>
>> And this is my colleague Inge, with a small plate of boquerones (small
>> fish) in vinegar. Inge is in many way typical for my co-workers. She is
>> German, married to an Italian man, and has lived in Alicante long enough
>> to go native, at least partly:
>> http://www.greatpix.eu/Other/Picture-A-Day/4253606_netUM#781583359_2vRdV-O-LB
>>
>> Nathan
>
> In vinegar = pickled?
>
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