Quote:
Originally Posted by Harry Hill
they were good just lightly grilled but I will try the boqueroes next time. I was catching them at the same time I was catching mackeral, at first I thought I was catching grunion.
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If they were the big giantic ones, that would be a stretch, but the smaller models might be nice. Boquerones are so damn good with a glass of red vermouth. Top smelt might be better for it, or of course actual anchovies, but I feel like the top- and jacksmelts are going to be cleaner somewhow.