Boquerones...anyone have experience?

So I pickled some herring the other day, something I've done many times.

But I also took a crack at boquerones, using herring fillets instead of anchovies.
I soaked them in a saltwater brine (same method used for pickling) for about 24 hours, then soaked them in sherry vinegar for about 10 hours.
Next I layered them in jars with garlic, rosemary, and olive oil. I tried one this morning and it doesn't taste particularly good. Not salty, not sweet, just kinda fishy.
Should I let them sit for a few days? I might just scrap it and fry them for dinner.

In the picture, the boquerones are in the middle.

Thoughts?
Thanks,
Andrew

Speaking my language...

Cover fillets in vinegar, for me, in flat glass container...
The amount of vinegar you use determines how much salt and sugar.

20% salt
10% sugar

For anchovies I soak overnight drain and store in olive oil with garlic cloves.  Lasts up to 6 mos. in fridge easy...

Herring seems thicker fillets...might soak two days but you'll have to experiment.
I've not been happy with some curing and or pickling of fish and have refreshed with water and tasted and tried again and have had success...soak as long as it takes to allow for a new attempt... 

Bon Appetit buddy...

Thanks Eddie. I just fried up a few of the fillets and they're great. Firm, and a little tangy from the vinegar.
I'll try another batch of boquerones but will be more aggressive; cover in coarse salt for 12 hours, then 24 hours in vinegar. I think the salt and vinegar didn't penetrate in the thick fillets.