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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Anchovy | Almost always encountered canned or as a pizza topping in the US |
| 🇬🇧United Kingdom | Anchovy | |
| 🇲🇽Mexico | Anchoa | |
| 🇦🇷Argentina | Anchoa | |
| 🇫🇷France | Anchois | Fresh or salt-cured — essential in Niçoise salad and tapenade |
| 🇪🇸Spain | Boquerónprimary | Fresh fried (boquerones fritos) or marinated in vinegar (en vinagre) — a beloved Spanish tapa |
| 🇵🇹Portugal | Anchova | |
| 🇧🇷Brazil | Anchova |
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