Anchovy, boquerón and bocarte They are the holy trinity of trouble at the fish market when spring appears and we begin to see the species Engraulis encrasicoluswhich depending on the part of Spain in which it appears is called one way or another.
As usual in the world of fish and fish, we must go to ichthyology —the science that studies and describes fish— to know what we really have in hand.
Something that is not exceptional with the anchovy, the anchovy and the bocarte, since it happens that in practically each port or each area certain fish are known with very different names, even within the same zone or autonomous community.
In addition, we are no longer referring to names in another language or language, but in the same area where Spanish is also spokenwe can find fish that have different names but whose species is the same.
It happens, for example, with the swordfish and the emperor, which are not really the same animal; It also happens with the grouper, grouper or romerete, which in this case is called the same species, or even bundles us up on occasions with sardines, since it is also common that depending on the season or the fishing area they are known differently. different, as happens in Malaga with the parrocha sardines or manolitaswhich are the same species (Sardine pilchardus), but in a different caliber.
How are anchovies, anchovies and bocarte different?
As in the case of sardines, the difference that dots these three definitions makes it clear that always we are talking about the same animal and that generally has to do with the way in which it is consumed or produced.
In this way, the three concepts allude to the species Engraulis encrasicolusbut varies by geographical issues or by elaboration the reason for his name. It is not a complex issue, although it is somewhat convoluted, especially when we ask for the product in one way or another at the fishmonger or in a restaurant and it surprises us.
Anchovy
It is the most common way of defining this oily, teleost and small fish that inhabits the Mediterranean and Atlantic fisheries. It is the most widely used definition for the fresh fish throughout the Mediterranean coast and also on the Galician coast.
This name is also how they are known most of the preparations that have to do with the fresh use of the animal as it happens with fried anchovies, anchovies in vinegar or anchovies with lemon.
Anchovy
We are talking about the same species again, only in certain parts of Spain is used as a synonym for anchovy when we refer to it in fresh consumption. In the Basque Country, Burgos, Navarra and La Rioja, as well as in certain areas of Segovia, it happens that known as anchovy to fresh anchovy.
However, in most of Spain what ends up being called anchovy is the by-product of the anchovy that is made as a semi-preserve with a brine and that it is nothing more than an anchovy cured in brine.
bocarte
The snack is a Asturian and Cantabrian localism which defines the same fish, also extending to the Galician coast, referring both to the anchovy that is used to preserve the anchovy, and when we refer to fish for fresh consumption.
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