Summary
If you've seen anchovy tins labeled "00" or even "000" in a specialty store or on a bar menu, and the price surprised you, this article explains exactly what's behind it... In this guide: What the "00" caliber in anchovies means, Comparison 0 vs 00 vs 000: size, price and texture, Why "00" anchovies cost twice as much (or more).
If you've seen anchovy tins labeled "00" or even "000" in a specialty store or on a bar menu, and the price surprised you, this article explains exactly what's behind those zeros and why the price difference between a "0" caliber anchovy and a "00" caliber anchovy is not just marketing.
At Mercat del Ninot, we have been working with Cantabrian anchovies for decades, and one of the most frequent questions at the counter is exactly this: what is "00" and is it worth paying for?
What the "00" caliber in anchovies means
The caliber in canned anchovies is a classification system for fillet size. It is not a brand, not a generic quality denomination, nor a trade name: it is an objective measure that determines how many fillets fit in a standard-weight tin.
The main criterion is the number of fillets per reference tin (usually a 50g drained weight tin, although presentations vary). More zeros mean fewer fillets fit in the tin because each fillet is larger. The logic is the same as in other calibrated products: the more zeros, the larger the piece size.
The "00" caliber corresponds to fillets of between 8 and 11 units per standard tin, with an individual fillet weight of approximately 5-7 grams drained. These fillets are noticeably wider and fleshier than "0" caliber fillets, with a cross-section that clearly shows the fish's muscle layers and a more intense and uniform golden-reddish color.
For a complete classification: not all brands use exactly the same numerical ranges, and some add their own denominations ("Selection", "Gran Reserva", "Premium") that overlap with the caliber system. What is relevant is always the actual number of fillets per tin or the unit weight per fillet when specified.
Comparison 0 vs 00 vs 000: size, price and texture
The difference between calibers is more than just a matter of size. Each caliber has its own sensory profile that makes it more suitable for some uses than for others.
Caliber 0: between 12 and 14 fillets per 50g drained tin. Narrow fillet, about 3-4g per unit. Firm, more compact texture. Intense flavor but somewhat more linear, less complex than higher calibers. Reference price: between 6 and 10 euros per 50g drained tin in olive oil from a quality producer.
Caliber 00: between 8 and 11 fillets per tin. Wide fillet, about 5-7g per unit. Silkier texture inside, with greater presence of visible intramuscular fat. More complex flavor, with a longer finish and more developed umami notes. Reference price: between 12 and 20 euros per equivalent tin. The price increase over caliber 0 ranges from 60% to 100% depending on the producer.
Caliber 000: between 5 and 7 fillets per tin. The largest fillet, 8-12g per unit. Reserved for the best specimens of the season. Exceptionally fleshy texture. Very concentrated flavor, with maximum intensity and an aromatic complexity that only develops in older specimens with higher fat content. Price: between 20 and 40 euros per equivalent tin. Limited production; not all producers offer it.
The texture difference between calibers has a direct physiological explanation: larger fillets come from fish that have reached greater maturity and have accumulated more fat in the muscle tissue before capture. This intramuscular fat is what, during the 6-12 months of salting and curing, generates the complex aromatic compounds that distinguish a superior caliber anchovy. It is not simply "bigger": it is fattier, more cured, more complex.
Why "00" anchovies cost twice as much (or more)
The price of a "00" anchovy compared to a "0" anchovy from the same producer reflects three real factors, not speculative margins:
Lower yield per catch. In a Cantabrian anchovy net from the May-June season, larger specimens (those that will yield 00 and 000 caliber) represent a small fraction of the total catch. Most fish in the same net have dispersed sizes. Selecting the largest for the production of superior calibers involves manually separating a smaller portion of the total volume.
Higher raw material value per kilo. A larger fish has needed more time in the sea to reach that size, more food, more years in its life cycle. Its capture represents more accumulated value. In market terms, the price of fresh fish intended for 00 and 000 calibers is higher than that of smaller sizes.
Higher processing cost. In the artisanal production of salted fish, the cleaning, eviscerating, and filleting work is done by hand. A large fillet requires more labor time per unit than a small one. Additionally, the probability of defects (fillet breakage during processing) increases with size, which raises the percentage of waste.
There is a fourth factor that is not directly a production cost but explains part of the price differential: the demand from the hospitality sector. High-end restaurants and specialty stores preferentially request 00 and 000 caliber anchovies because it differentiates their offering. This sustained demand for limited production keeps prices structurally high.
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Is it worth it for every use?
The honest answer is: it depends on the use. Caliber 00 is not always the best choice, and buying 000 anchovies for a basic sofrito is an unnecessary expense.
Our selection of gildas is where the 00 caliber makes the biggest difference. In a gilda, the anchovy has a visual presence and is the most potent flavor element of the ensemble. A large fillet, well rolled around the guindilla pepper, gives the pintxo its identity. With caliber 0, the gilda exists but loses visual impact and the balance with the olive and guindilla is upset.
The toast with butter is the second use where 00 is fully justified. The fillet covers the bread surface well, its fleshy texture contrasts with the melted butter, and the flavor is complex enough for the toast to be a dish in itself. With caliber 0, the toast works but the result is more discreet.
For pasta or sauces, caliber 0 is perfectly sufficient, and the price difference does not translate into a perceptible difference in the final dish. The anchovy dissolves in the oil during sautéing, and what matters is the umami concentration, not the original fillet size. Here, 00 provides no real advantage.
To eat anchovy alone, on a white plate, accompanied only by bread and good olive oil, caliber 00 or 000 is where the investment makes the most sense. The quality difference is completely perceptible in this context: the silky texture, the complexity of flavor, and the fillet size are exactly what differentiates a serious tasting from a merely decent one.
For pizza and vinaigrettes as a flavor enhancer, caliber 0 is the rational choice. The anchovy is mixed or baked with other ingredients, and the caliber differences disappear in the overall dish.
Bacalalo's 00 Gourmet Selection Anchovies: our top seller
The 00 Cantabrian Gourmet Selection anchovies are the best-selling product in our online store and, for years, a fixed reference at Mercat del Ninot for customers looking for a superior quality anchovy without reaching the price of limited edition 000 calibers.
We select them directly from producers in Santoña with whom we have been working for years. The selection criteria have three non-negotiable requirements: seasonal anchovy (May-June exclusively), extra virgin olive oil as the sole preservative, and 00 caliber verified by fillet count, not by manufacturer's declaration.
The flavor profile is what we expect from an anchovy of this quality: intense, with well-developed umami notes, a balanced saline point, and a persistent finish that doesn't disappear with the second sip of txakoli. The texture is fleshy and silky simultaneously, with no pastiness.
Our "0" Gourmet Selection anchovies are the alternative for those looking for the quality of the selection in a more affordable caliber. Same selection process, same producer, same oil. The only difference is the fillet size and, consequently, the intensity of flavor.
You can see both options in our Cantabrian anchovy collection on Bacalalo.com.
Frequently Asked Questions
Is a 00 anchovy better than a 0 anchovy?
In terms of flavor and texture, a good quality 00 anchovy is more complex and fleshier than a 0 from the same producer. But a 0 anchovy from an excellent producer can be superior to a 00 from a mediocre producer. Caliber is an indicator of category within the same range, not an absolute guarantee of quality regardless of brand or producer.
How many fillets are in a tin of 00 anchovies?
A standard tin of 00 anchovies (50g drained weight format) contains between 8 and 11 fillets. In larger formats (100g or 120g drained), which are more common in specialty stores, you will find approximately 16 to 22 fillets. The exact count varies slightly between batches of the same season due to the natural size variability of the specimens.
Does caliber 000 exist for all brands?
No. Caliber 000 is a limited production category that not all producers offer regularly. Some produce it in seasonal editions when the season yields exceptionally large specimens; others have it in their permanent catalog but in small quantities. If you find it available from a trusted brand and plan to consume it in a context where caliber adds value (eating alone, gildas), it's worth trying.
Are 00 anchovies in sunflower oil worth it?
No. Sunflower oil covers and flattens the flavor profile of the anchovy, regardless of the caliber. A 00 anchovy in sunflower oil yields a final result inferior to a 0 anchovy in extra virgin olive oil. If the budget is limited, choose a smaller caliber but always olive oil.
How do I know if I'm paying for a real 00?
Count the fillets when you open the tin. If it has between 8 and 11 fillets in a 50g drained tin, it's 00 caliber. If it has 12 or more, you've been sold a 0 with a 00 label. With larger formats, adjust the count proportionally. The transparency of serious producers is also verified: those who work with real caliber usually indicate it in their communication materials and have no problem giving fillet ranges per tin.
Is there a noticeable difference between 00 and 000?
Yes, clearly, but only in certain tasting contexts. In a gilda or eaten alone, the 000 has a more intense flavor, a fleshier texture, and a more prolonged mouthfeel. In any preparation where anchovies are combined with other strong ingredients (very spicy guindilla, vinegar, tomato), the difference between 00 and 000 is less perceptible. The cost-benefit ratio of jumping from 00 to 000 is more debatable than jumping from 0 to 00.
Are Bacalalo's 00 anchovies the best-selling?
Yes. The 00 Cantabrian Gourmet Selection anchovies are the best-selling product in our online store. The combination of real 00 caliber, extra virgin olive oil, and a mid-to-high price range makes them the preferred entry point for customers looking for reference anchovies without reaching the collector's range.
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