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.

The highest quality anchovy is known as Engraulis encrasicolus and is found in the Mediterranean Sea and the Cantabrian Sea. At Conservas Serrats, we only use spring anchovies of the highest quality, the Engraulis encrasicolus, caught in the Bay of Biscay, in our beloved Cantabrian Sea, at their optimal time between April and June, when they have the best fat content and flavor. With this treasure, we proceed to the production of our Cantabrian anchovy preserves and boquerones.