The difference between anchovy, boquerón, and bocarte; that great topic of conversation, very common in front of a bar full of pintxos or other gastronomic enjoyment contexts. Are they the same? Or not? What’s the difference? Don’t worry any longer about the doubt—we’ll clear it up for you now.

And the difference is… basically, their preparation!

That’s right—in reality, when we talk about anchovy, boquerón, or bocarte, we’re referring to the same species. It’s true that depending on the area or region we’re in, we tend to call them by one name or another, but the most common usage is as follows:

Anchovy: they are called anchovies when they have been cured in salt for a few months, acquiring that characteristic brown color. Then they are cleaned one by one and preserved in oil.

• Boquerón: this term is used when, right after being caught, they are placed in a vinegar marinade that gives the fillets that characteristic whitish color.

• Bocarte: they are called bocarte when, freshly caught, they are consumed fresh.

• That’s right—in reality, when we talk about anchovy, boquerón, or bocarte, we’re referring to the same species, whose scientific name is Engraulis.

That said, what you should know is that not all anchovies are the same. Their scientific name is Engraulis, and within this genus, there are different varieties depending on the area where they are caught. In this case, their second name changes, as does the quality of their flesh.

Debéis saber es que no todas las anchoas son iguales. Su denominación científica es engraulis y dentro de este género existen distintas variedades dependiendo de la zona de captura. En este caso, su segundo nombre cambia y también la calidad de su carne.

¿Cuál es la variedad de anchoa de mayor calidad?

La primera calidad de anchoa se le conoce como Engraulis Encrasicholus y se encuentra en el mar Mediterráneo y mar Cantábrico. En Conservas Serrats, sólo utilizamos anchoa primavera de la más alta calidad, la Engraulis Encrasicholus, pescada en el Golfo de Vizcaya, en nuestro querido Cantábrico, y en su momento óptimo entre los meses de abril y junio que es cuando está en su mejor momento de grasa y sabor. Con esta joya, procedemos a la elaboración de nuestras conservas de anchoas del Cantábrico y boquerones.