General Discussion

What is the difference between boquerones, sardines and anchovies?

rworange | Aug 23, 200610:28 PM     13

I'm just not getting a satisfactory answer goggling.

Today's lunch was a can of boquerones in olive oil. If no one told me, I would just think it was a good sardine.

Is it just a particular variety of fish? Is there one and only one fish that is a boquerone? It is almost always referred to as a Spanish anchovy. Is it just a specific type of anchovy?

Why did these get singled out and not just grouped under the category of sardine? Why aren't anchovies just grouped under sardine?

There is, after all, no such fish as a sardine. It can be any type of fish as this Washinton Post article says ...

"A sardine can be almost any small, fatty fish, but most often is related to the herring ... in Scotland are the sprat or brisling (both Clupea sprattus); in Spain and the Mediterranean, it's the round sardinella (Sardinella aurita); in Norway, it's a sild (any of several species of small herring); and in England and much of the rest of Europe, the young of the pilchard (Sardina pilchardus) ... in North America, cans juvenile Clupea harengus, otherwise known as Atlantic herring."


The very end of the article seems to indicate that only one specific fish is a boquerone which is the same as an anchovy?

Is that true?

Another nice little article just about boquerones.

About anchovies

So why don't people just salt sardines like anchovies? The boquerones don't seem particularily fattier or different than a sardine.

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