So, really, what is the difference here?

Sardines are not one specific breed of fish, so much as it is a collective term used for a number of small, soft boned species in the Herring family.  The term "sardine" comes from the island in which they were originally canned, Sardinia. 

Sardines are most commonly known for being small fish packed tightly together in small cans.  The fish have been cleaned and deboned before being hand packed in the cans.  They can be enjoyed directly out of the can.  

Comparatively speaking, anchovies (pictured above) tend to be slightly darker and browner in color than boquerones.  On average, they also tend to be slightly smaller.   

Boquerones (pictured above) are often referred to as "white anchovies", due to their light appearance.  They are slightly bigger and meatier than the average anchovy.   

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