Summary
At Bacalalo, a gourmet shop in Barcelona's Mercat del Ninot, we receive customers and orders from all over Europe, and the question of how to say anchovies in English comes up more often than it seems:... In this guide: Anchovy in English: Anchovy, Boquerón in English: Also Anchovy, But..., How to Say "Cantabrian Anchovies" in English.
Anchovies in English: Anchovies and Other Terms
At Bacalalo, a gourmet shop in Barcelona's Mercat del Ninot, we receive customers and orders from all over Europe, and the question of how to say anchovies in English comes up more often than it seems: tourists wanting to order at a restaurant, people looking for recipes on international websites, or professionals working with importers who need to use the correct terminology. The main answer is simple, but the vocabulary surrounding the world of anchovies in English is richer than many imagine.
Anchovy in English: Anchovy
The direct translation of anchoa to English is anchovy. The plural is anchovies. The standard English pronunciation is /ˈæntʃəvi/ in American English and /ˈæntʃəvi/ or /ænˈtʃəʊvi/ in British English.
The term "anchovy" is the universally recognized English name for the fish Engraulis encrasicolus and its salt-cured preparations. It is used in all English variants: British, American, Australian. There are no relevant geographical differences in the use of this word.
Examples of use in English:
- "Can you add anchovies to my pizza?"
- "This pasta has a sauce with anchovies and capers."
- "Anchovy fillets in olive oil"
- "Cantabrian anchovies" (Anchovies in English from Cantabria)
Boquerón in English: Also Anchovy, But...
Here comes the first nuance that confuses many: in English, there is no different term to distinguish "anchoa" (salt-cured, reddish color) from "boquerón" (marinated in vinegar, white color). Both are called "anchovy" or "white anchovy" for boquerón in vinegar.
The distinctions that do exist in English:
- "Salt-cured anchovies" or "oil-packed anchovies": anchovies cured in salt and preserved in oil, the equivalent of what we call "anchoa" in Spain.
- "White anchovies": the most common term in English for boquerones in vinegar. In Anglo-Saxon restaurants and specialty stores, "white anchovies" refers exclusively to anchovies marinated in acetic acid.
- "Fresh anchovies": the fresh fish, neither cured nor marinated. It is used for cooking as well as for making both anchovies and boquerones.
If you read an English recipe that says "anchovies", it almost always refers to salt-cured anchovies preserved in oil. If it says "white anchovies", it refers to boquerones in vinegar.
How to Say "Cantabrian Anchovies" in English
The geographical designations of anchovies in English follow the same pattern as in Spanish:
- Cantabrian anchovies: anchoas del Cantábrico. This denomination is widely used in fine dining restaurant menus worldwide, where origin is an argument of quality.
- Santoña anchovies: anchoas de Santoña. Less common in English than "Cantabrian", but used by specialized importers.
- Spanish anchovies: a generic term for Spanish anchovies.
- Sicilian anchovies: Italian anchovies. Italy is also a major producer.
- Peruvian anchovies: (Engraulis ringens), generally of inferior quality, mainly used in industrial production.
Bacalalo Products
Cantabrian Anchovies in Olive Oil - 50g...
3,95 €
"Cantabrian Deluxe" Assortment
67,00 €
Artisanal Cantabrian Anchovy Gilda, Elaborated...
9,90 €
Northern White Tuna Belly in Olive Oil...
16,95 €
Refrigerated shipping 24-48h throughout the Peninsula
Anchovy vs. Sardine vs. Herring in English: The Differences
Another frequent confusion when looking for the translation of anchovies in English is the difference between anchovy, sardine, and herring. They are three different fish, although they look similar externally and all three are preserved in cans:
- Anchovy (Engraulis encrasicolus): The smallest of the three. Slender body, protruding jaw. Intense and salty flavor when cured. Widely used in sauces (Worcestershire, Caesar), pizzas, and pastas. Maximum 20 cm.
- Sardine (Sardina pilchardus): Larger than the anchovy (up to 25 cm). More robust body with visible scales. Milder flavor. Preserved in oil or tomato. In Spanish, it is also called sardina or parrocha when it is small.
- Herring (Clupea harengus): Arenque in Spanish. Larger (up to 40 cm) and with higher fat content. Very popular in Northern Europe (smoked, pickled). In Spain, it is less common than sardine or anchovy.
A mnemonic trick not to confuse them: the anchovy is the smallest and most intense, the sardine is the medium, the herring is the largest and fattiest of the three. In English, if you order "anchovies" in any restaurant in the world, you will receive cured and salted fillets, never sardines.
Anchovy Vocabulary in English for Recipes
If you follow English recipes that include anchovies, this glossary will help you not get lost:
- Anchovy fillets: anchovy fillets (the most common form in recipes)
- Anchovy paste: anchovy paste (product preserved in a tube, widely used in Anglo-Saxon cuisine)
- Anchovy oil: the oil from the can of anchovies. Many recipes indicate "reserve the anchovy oil"
- Salt-packed anchovies: anchovies packed in salt, without oil. They require washing and desalting before use.
- Tinned anchovies / canned anchovies: canned anchovies (same product, tin = can in British English, can = can in American English)
- Boquerones: the Spanish term is used as is in English in many restaurants and stores. "Boquerones en vinagre" is not translated: the Spanish word is used directly.
- Anchoveta: the Peruvian anchovy (Engraulis ringens), used in industrial production. Not to be confused with the European anchovy.
How to Order Anchovies in English at a Restaurant
If you are in a restaurant in an English-speaking country and want to make sure of what you are ordering:
- "Do you have anchovies?"
- "Can I add anchovies to this dish?"
- "Are these salt-cured anchovies or white anchovies?"
- "I'd like the Caesar salad without anchovies, please."
- "What type of anchovies do you use?"
In many Mediterranean cuisine restaurants in the UK, USA, or Australia, staff know the term "Cantabrian anchovies" as a synonym for high-quality anchovies. Mentioning it signals that the customer knows what they are ordering.
Anchovies in International Cuisine in English
Anchovies in English appear in international cooking recipes very frequently, especially in:
- Caesar salad: The original recipe by chef César Cardini (Tijuana, 1924) includes anchovies. Many "modern" versions omit them, but the authentic recipe includes "anchovy fillets".
- Pissaladière: The French Provençal tart with caramelized onions and anchovies. In English recipes, it always appears as "anchovy tart" or the French name is used directly.
- Bagna càuda piamontesa: Hot Italian garlic and anchovy sauce. It is written the same in English, with an explanatory note of "warm anchovy dip".
- Worcestershire sauce: Worcestershire sauce contains anchovies in its original formulation (Lea & Perrins). In ingredients, "anchovies" always appears on the list.
- Pasta puttanesca: Italian pasta with tomato, olives, capers, and anchovies. In English, the recipe always specifies "tinned anchovies" or "oil-packed anchovy fillets".
Bacalalo Products
Cantabrian Anchovies in Olive Oil - 50g...
3,95 €
"Cantabrian Deluxe" Assortment
67,00 €
Artisanal Cantabrian Anchovy Gilda, Elaborated...
9,90 €
Northern White Tuna Belly in Olive Oil...
16,95 €
Refrigerated shipping 24-48h throughout the Peninsula
Frequently Asked Questions about Anchovies in English
How do you say "anchoa en aceite de oliva" in English?
"Anchovy fillets in olive oil" or "oil-packed anchovies". If the oil is extra virgin, it is specified "in extra virgin olive oil". In ingredient lists of packaged products, it is common to see "anchovies in olive oil" as the shorter form.
Do "anchovies" and "boquerones" mean the same thing in English?
The term "anchovies" can refer to both, depending on the context. To distinguish them in English, "white anchovies" or "marinated anchovies" are used for boquerones in vinegar, and "salt-cured anchovies", "oil-packed anchovies" or simply "anchovies" for cured anchovies. In many Mediterranean restaurants in the Anglo-Saxon world, "boquerones" is used directly for the product in vinegar, without translation.
How do you pronounce "anchovies" in English?
In American English: /ˈæntʃ.oʊ.viz/, with the accent on the first syllable (AN-cho-viz). In British English, it can be heard as /ˈæntʃ.ə.viz/ or /ænˈtʃoʊ.viz/ with variation depending on the region. The safest way to be understood in any English-speaking context is the American pronunciation: AN-cho-viz.
Is "sardine" in English the same as "sardina" in Spanish?
Yes, but with nuances: in English, "sardine" can refer to the European sardine (Sardina pilchardus) or the Pacific species (Sardinops sagax). In European labeling, "sardine" in English is equivalent to "sardina" in Spanish. What is called "bocarte" or "sardina pequeña" (small sardine) in Spain can be called "pilchard" in British English.
Are anchovies popular in Anglo-Saxon cuisine?
More than many people think. Anchovies are a fundamental ingredient in Italian and southern French cuisine, which have a great influence on contemporary Anglo-Saxon gastronomy. In the UK, anchovy paste (Gentleman's Relish) has more than 200 years of tradition. In the United States, anchovies are a polarizing but present ingredient in many classic recipes. The rise of Mediterranean cuisine in the Anglo-Saxon world has increased their popularity in the last 20 years.
Is there a difference between "anchovy" in American English and British English?
The term is the same in both variants. The most notable difference is pronunciation: American English tends to pronounce the "o" in "anchovy" more openly (AN-cho-vee), while British English may pronounce it more closed. Regarding the product, Anglo-Saxons prefer anchovies in sunflower oil rather than olive oil, unlike the Spanish and Mediterranean market which demands extra virgin olive oil.
Can the translation "anchoa" be found in any English gastronomic dictionary?
In specialized bilingual gastronomic dictionaries, "anchoa" always appears as "anchovy" without variants. Spanish-English culinary dictionaries such as the Oxford Spanish Dictionary of Cookery or glossaries in English Mediterranean cookbooks confirm this direct equivalence. There is no common alternative English term to refer specifically to cured Spanish anchovies.
