The anchovy's mild sibling in our collection of canned boquerones

Boquerón, bocarte and anchovy are the same fish: what changes is how it is prepared. In this selection of canned boquerones you will find the version that skips the salt: Cantabrian bocarte cooked in olive oil or in escabeche, with a much milder flavour than the cured anchovy.

Boquerón, bocarte or anchovy

It is the same fish, Engraulis encrasicolus. In southern Spain it is called boquerón and on the Cantabrian coast bocarte. When it is cured for months in salt and rubbed by hand, it becomes the anchovy, intense and salty. When it is cooked and packed straight into oil or escabeche, it stays white, tender and mild. If you find cured anchovies too strong, this is your tin.

Choose your tin

• In olive oil: Agromar's Cantabrian bocartes, Angelachu's bocarte and Paco Lafuente's boquerones.
• In escabeche: Agromar's bocartes in traditional escabeche and Los Peperetes' boquerones. Mild vinegar suits them particularly well.

Before serving

Room temperature. On toast with tomato, with crisps or in a homemade gilda with a guindilla pepper and an olive. If you prefer the intense flavour of salt-cured fish, see our collection of canned anchovies.

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