The Engraulis Encrasicolus is known as anchovy, boqueron or bocarte ; that is, they all belong to the same species of fish. Depending on the territory, it is known as one or the other:

In the Basque country area it is called anchovy and once it is marinated in vinegar, boqueron. However, in the Cantabrian area they call it bocarte and in southern Spain boquerón.

As a curiosity, do you know where the name bocarte comes from? Well simply because of the large mouth that the anchovy has compared to its size. If you open the anchovy's mouth you would be surprised.

In Nardín we only use the Engraulis Encrasicolus species that is fished in the Cantabrian in the months of April, May and June. Due to its organoleptic properties it is the best for the salting process and with it we obtain anchovy fillets with an intense cured flavour, salmon in colour and firm texture.