I love all forms of fish, including anchovies, sardines, and on occasions, Ventresca tuna by Flott or Ortiz. Had never even heard of Boquerones until a few months ago. I know they're supposed to be milder and less salty than anchovies. Would like to hear more about them. Are they special in taste? Any particular brand to look for? Suggestions on how to serve them would be appreciated.