Anchoas, boquerones, anchovies

Anchovies are enjoyed with great relish throughout Spain – fresh, salted and marinated. The name ‘boquerón’, meaning ‘big mouth’, alludes to the anchovy’s protruding upper jaw, and is also used for the fresh and pickled fish whereas the salted ones are known as ‘anchoas’. Some 90 per cent of Spain’s anchovy production comes from the Bay of Biscay. The season starts from March or April, peaking during the summer. When each catch comes in, the individual fish are immediately graded by size and selected for salting, pickling or selling fresh accordingly. The Turks are also great lovers of anchovies, which they call ‘hamsi’. (See Spanish Suppliers)