Anchovy and Boqueron are the same fish. Different languages, different markets, one species — so a recipe calling for one works exactly as written with the other.
The European anchovy is a small, oily fish that is rarely eaten fresh outside of Spain and southern France, where it is fried whole as boquerones. More commonly it is cured in salt and oil, becoming the intensely flavored preserved anchovy used in pizza, pasta, salads, and sauces worldwide. Fresh anchovies marinated in vinegar (boquerones en vinagre) are a beloved Spanish tapa.
One species, one fishmonger’s counter at a time.
| Country | Called |
|---|---|
| 🇺🇸United States | Anchovy |
| 🇬🇧United Kingdom | Anchovy |
| 🇫🇷France | Anchois |
| 🇪🇸Spain | Boquerón |
| 🇦🇷Argentina | Anchoa |
| 🇲🇽Mexico | Anchoa |
| 🇵🇹Portugal | Anchova |
| 🇧🇷Brazil | Anchova |
| 🇮🇹Italy | Acciuga |
| 🇩🇪Germany | Sardelle |
Browse every species in the atlas on the fish index, or identify one from a photo with Identify my cut.