Difference between Anchoa and Boqueron

Boquerón and anchovy are the same fish. Also known as bocarte or European anchovy, the engraulis encrasicolus by its scientific name, is consumed in large quantities in several Mediterranean countries such as Spain, Morocco, Italy, Greece and Turkey among others. With a length of between 15 and 20 centimeters and a morphology similar to that of sardines, anchovies have been classified as blue fish (high in fat content). The European anchovy has an important geographical distribution; It is found throughout the European and African Atlantic, from Norway to South Africa. In Spain, especially on the Cantabrian coast, the name that this fish receives varies strictly depending on its preparation.

Comparison table

Types of preparation On the one hand, it is called anchovy along the entire Mediterranean coast and in the Andalusian region. It can be prepared fried (previously coated in flour), marinated in vinegar or in a mixture of olive oil, salt, garlic and parsley. In the north of Spain, in the Cantabrian region, they are called anchovies when they are dehydrated in salting (a method of preserving food based on mixing salt with other substances) and then packed in olive oil. 

In this same region, this same fish is called “bocarte” when it is overflowing and then fried.

More about the Cantabrian region In this region, it is called bocarte when consumed fresh. Instead, it is called anchovy when it rests or marinates in vinegar. It is considered a semi-preserve. As mentioned above, anchovy is salted when prepared or cured in brine. It is considered a preserve.
Elaboration process Anchovies are relatively easy to prepare at home. It is only necessary to introduce the fresh fish in vinegar and let it rest. Anchovies, on the other hand, require more steps to prepare.

First of all, it is necessary to clean it, then they must be put into a barrel. In this barrel a layer of anchovies covered with a layer of salting should be accommodated and so on.

The dehydration process lasts at least six months. Once ready, the skin, salt and bones must be removed by hand, so this product is not usually cheap.

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