While I wouldn't want to admit it out loud, it is tough to get the kind of fresh anchovies and olives they bring from the old neighborhood.

There is also a delightful Caesar salad with a twist of marinated fresh anchovies.

For one, fresh anchovies are rarely available to the home cook here.

Order the marinated, fresh anchovies with summer beans and you will instantly understand that you can trust them back.

Unmarinated fresh anchovies are sometimes breaded and fried to serve at once.

When buying fresh anchovies to marinate, it's best to select large ones, no more than 24 to 30 a pound.

The central ingredient of the dish are the boquerones, fresh anchovies.

Another typical way to eat fresh anchovies is grilled over charcoal, or marinated in red wine vinegar, olive oil and herbs.

A generation ago almost every family on the Costa Brava would buy enough fresh anchovies to put up four or five half-gallon jars.

Also try the sweet onion tart with fresh anchovies on top and the river crayfish, called cangrejos del rio, in a spicy tomato sauce.