When you think of classic Spanish tapas, one ingredient almost always makes its way onto the table: anchovies. But here in Spain, not all anchovies are the same. You’ll often hear two words: anchoas and boquerones. Although they come from the same little fish, their flavor and preparation couldn’t be more different.
What’s the Difference?
Anchovies (Anchoas): These are preserved in salt and later packed in olive oil. The curing process gives them a deep, savory flavor: intense, salty, and perfect for balancing with bread, tomato, or cheese.
Boquerones: These are fresh anchovies marinated in vinegar, garlic, and parsley. The result is bright, tangy, and refreshing, often eaten cold with a drizzle of good olive oil.
Both versions are staples on the Spanish table, and in Catalonia, they carry a very special meaning.
La Escala: The Anchovy Capital of Spain
On Costa Brava, the town of L’Escala has perfected the art of anchovy-making for centuries. Its anchovies are prized across Spain for their quality and flavor. Every autumn, the town celebrates theFesta de l’Anxova de L’Escala: a festival dedicated entirely to anchovies, where locals and visitors alike gather to taste, toast, and honor this humble fish.
From the fishing boats of the Costa Brava to the annual anchovy festival in L’Escala, the region’s scenery and celebrations highlight how deeply this small fish defines local culture.
From Costa Brava to Our Tapas Table
At Barcelona Cooking, we love showing our guests how these two preparations shine in different tapas. Boquerones might appear on your plate as a light starter with olive oil and parsley, while anchovies can top a slice of toasted tomato bread or be paired with roasted peppers for a salty kick. Together, they highlight the range of flavor possible from a single fish.
Whether you taste them seaside in L’Escala or in the heart of La Rambla at our cooking school, anchovies and boquerones are a delicious lesson in how tradition, preparation, and place shape the flavors of Spain.
To check out which of our recipes feature boquerones, visit:
