Do you know the difference between anchovies, anchovies and anchovies?

First of all, say that both the anchovy and the boquerón belong to the same species of fish, the Engraulis encrasicolus, known as bocarte.

Thus: When consumed fresh it is usually called bocarte (and also anchovy).

If it is made in salted preserves, it is called anchovy, and the preparation with vinegar (or oil) is called boquerón.