- Sun Jun 30, 2019 2:47 pm
DIFFERENCE BETWEEN ANCHOA AND BOQUERÓN
It is common to use different types of denominations to refer to fresh fish of the Engraulis encrasicolus species , while in the North of Spain it is called Anchoa or Bocarte , in the south of Spain the word Boquerón is used. All these names are used to refer to the same species of fish: the Engraulis encrasicolus species .
When the fish is consumed fresh, the word Bocarte or Anchoa is used. But if the product is elaborated, we will differentiate Anchoa or Boquerón according to the elaboration process used. If it is made in salting it will be called Anchoa and if it is made with vinegar it will be called Boquerón .
Anchovy or anchovy
PREPARATION OF CANTABRIAN ANCHOVY
The elaboration process used for Anchovy in Salting is that when the fresh fish arrives it is eviscerated and decapitated for its later placement in barrels, alternating layers of anchovy and salt. The Anchoa are kept in cure for a few months, giving it a prolonged maturation at natural temperature and at the same time, controlled. Once matured, we proceed to an adequate washing of the Anchovy in Salting that allows us to regulate our salt point. The process of cleaning and filleting must be done "conscientiously" to remove any remains of skin and thorns that may remain. Finally they are packaged and preserved in oil for consumption.
PREPARATION OF ANCHOVY WITH VINEGAR
The elaboration of the Boquerones is different. The Bocarte or fresh anchovy is decapitated, eviscerated, cleaned and placed in maceration baths or tubs. This anchovy is kept in maceration in a mixture of vinegars and water until you get the desired point of marinade and its characteristic white color. Finally, the anchovies are packed and preserved in oil .