Whilst on your travels in Spain and pausing to filch a bodily process from site-seeing, you have positively experimented next to "tapas" at a affable bar.
If this is the case, it is more than apparent that you have come up crosstown the small, tasteful filleted fish, tinned in chromatic oil, sliced garlic and cut parsley, and notably uncultured end-to-end Spain. This scrumptious dishware is frequently notable as "boquerones" but, depending on the area, can too be named "anchoas".
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