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The main difference between anchovy and white anchovy lies in their processing. Anchovies are processed in salt, while white anchovies are marinated in a mixture of vinegars and water until they achieve the desired marination point and their characteristic white color. Often the terms Boquerón and Anchovy are confused. In the northern area, Anchovy is the term used for the product that has been processed through salting, while the word Boquerón is used when the processing involves vinegar. In the case of this reference, when the Anchovies are finished being cleaned, they are placed in baths or tanks for marination with vinegar and water, and that is when they start to be called Boquerón. This product is available in this format and in a 50g can. Tray 90g.