A wildly popular delicacy in Spain, boquerones are made with small anchovies caught in the Mediterranean, Cantabric and Atlantic oceans. With a white, meaty and juicy meat, boquerones are popularly eaten as a tapa. Kiele follows an artisanal method of preparing this treat, by cleaning the fish by hand, then marinating them in a bath of vinegar, salt and water. Ready to eat, serve with some crusty bread as a snack with a tall cold glass of beer.