Summary: A can of Hacendado anchovies (~€2.50) and a premium Cantabrian anchovy jar (~€25-€45) are different products. Mercadona works as an ingredient: pizza, Caesar salad, sauces. The artisanal "00" premium anchovy (Santoña/Laredo, 12-18 months curing, 5/7 size, hand-cleaned) is the star: individual tapa, signature Gilda, gourmet gift. Per actual usable fillet, the difference is 3-5x — not 10x as it seems. For ingredient use, Mercadona is sufficient. For a tapa or experience, premium is well worth it.
What kind of anchovies Mercadona really sells
Mercadona offers several products under the Hacendado brand, with very different qualities:
- Anchovy fillets in olive oil (50g can): the best-seller. Medium-small size, short industrial curing.
- Anchovy in vegetable oil (50g can, more economical): smaller size, flatter taste.
- Cantabrian Hacendado anchovies (premium product): verifiable Cantabrian origin, better size, price €4-€5 per can.
- Vinegared anchovies (different product): raw anchovies in vinegar + salt, not salt-cured.
Species: all are Engraulis encrasicolus (European anchovy = boquerón if fresh, anchovy if cured). The difference between products lies in origin, size, curing, and oil, not in species.
Mercadona price as of May 2026 by format
Prices and products updated May 2026. Supermarket prices fluctuate weekly and by region. Verify before buying. Size, grammage, and origin data come from current labels — if you find any changes, please write to us to update.
| Product | Format price | €/kg approx | Notes |
|---|---|---|---|
| Hacendado anchovy fillets in olive oil 50g | €2.50-€3.00 | ~€50-€60 | 8-12 small fillets |
| Hacendado anchovy in vegetable oil 50g | €1.80-€2.30 | ~€36-€46 | Smaller size |
| Hacendado premium Cantabrian anchovy 50g | €4.00-€5.00 | ~€80-€100 | Explicit Cantabrian origin |
| Hacendado vinegared anchovies 200g | €3.50-€4.50 | ~€17-€22 | Different product: raw anchovy + vinegar |
| Hacendado premium Cantabrian anchovy fillets in jar 100g | €7.00-€9.00 | ~€70-€90 | Premium glass jar version |
May 2026. Check your store — prices vary.
Mercadona ranges from €36-€100/kg depending on the product. Artisanal premium anchovies range from €250-€400/kg.
What is premium Cantabrian anchovy
Artisanal premium anchovy meets the following verifiable criteria:
- Cantabrian spring coastal origin (April-June): traditional fishing concentrates the flavor.
- Hand-cleaned with tweezers: no chemicals, maintains texture.
- 12-18 months curing in jar: full maturity, concentrated flavor.
- Large size: "0", "00" or "000" (fillets 7-12g each).
- Extra virgin olive oil: respects and enhances the product.
- Artisanal brand: Santoña, Laredo, Castro Urdiales (small family canneries).
The process is slow, artisanal, and expensive. A cannery can take 15-18 months from capture to sale. That explains the price, but it also explains the gastronomic difference.
Sizes: "0", "00", "000" — what they mean
Size is measured by the number of fillets in a 50g can (professional format). The smaller the number, the larger the fillet:
| Size | Fillet weight | Quality | 100g jar price | Ideal use |
|---|---|---|---|---|
| 000 (4/6) | 12-15g per fillet | Exceptional, limited edition | €50-€80 | Gourmet gift, signature tapa |
| 00 (5/7) | 8-12g per fillet | Premium, top artisanal cannery | €25-€45 | Star tapa, signature Gilda |
| 0 (7/9) | 6-9g per fillet | Excellent premium standard quality | €15-€30 | Tapa, main ingredient |
| 1 (8/10) | 5-7g per fillet | Good, medium-high quality | €10-€20 | Versatile all-purpose |
| 2 (10/12) | 4-5g per fillet | Standard, medium quality | €5-€10 | Ingredient, pizza, salad |
| Typical Mercadona Hacendado | 3-5g per fillet | Industrial | ~€2.50-€5.00 | High-volume home use |
Size changes the gastronomic experience more than people think. A "00" fillet weighs 3-4x what a Hacendado fillet does — the bite, presentation, and flavor are completely different.
Curing: 6 months, 12 months, 18 months
Curing in a jar is the slow process in which the anchovy, already salted and cleaned, rests in barrels/boxes at 12-15°C for months. Three ranges:
- 4-6 months: short industrial curing. Functional anchovy, less deep flavor. Typical supermarket.
- 9-12 months: medium-long curing. Balanced flavor, firm texture. Standard premium.
- 15-18 months: long artisanal curing. Concentrated yet mild flavor, tender but firm texture. Top.
Longer curing is not always "better" — it's different. A well-cured 18-month anchovy has a toasted nutty nuance and subtle sweetness. A 6-month one is more "saline and direct".
Oil: extra virgin olive oil vs blended sunflower oil
Oil is not just a covering. It influences flavor, texture, and preservation:
- Extra virgin olive oil: top. Provides green fruitiness, respects the anchovy, can be used later on bread or in salad. Premium canneries.
- Refined olive oil: neutral, respectful. Good medium option. Most serious preserves.
- Olive oil + sunflower oil: common industrial blend. Less defined flavor, acceptable quality.
- Vegetable oil / sunflower oil: low-cost industrial. Masks flavor, correct preservation. Economical Hacendado anchovies.
Real price per usable fillet
The honest method for comparison — not €/can but €/actual fillet:
| Product | Price | Fillets | €/fillet |
|---|---|---|---|
| Hacendado olive 50g | €2.80 | 10 fillets | €0.28/fillet |
| Hacendado premium Cantabrian 50g | €4.50 | 10 fillets | €0.45/fillet |
| Premium "0" anchovy jar 100g | €20-€25 | 14-16 fillets | €1.30-€1.80/fillet |
| Premium "00" anchovy jar 100g | €30-€40 | 14-16 fillets | €2.00-€2.80/fillet |
| Premium "000" anchovy jar 100g | €50-€70 | 14-16 fillets | €3.30-€5.00/fillet |
Actual difference: premium fillet costs 5-10x more than Hacendado. Per bite, it's not disproportionate.
Comparison table: Hacendado vs premium
| Aspect | Hacendado Anchovies | Artisanal Premium Cantabrian Anchovies |
|---|---|---|
| Origin | Cantabrian or generic FAO 37 | Cantabrian spring coastal, artisanal cannery |
| Species | Engraulis encrasicolus | Engraulis encrasicolus (identical) |
| Typical size | 8/10 or 10/12 (3-5g fillet) | "00" or "0" (8-12g fillet) |
| Curing | 4-6 months industrial | 12-18 months artisanal |
| Cleaning | Chemical / industrial | Hand-cleaned with tweezers |
| Oil | Sunflower or blend | Extra virgin olive oil |
| Typical drained weight | 35-40g (50g can) | 80-90g (100g jar) |
| Format price | €2.50-4.50 | €20-45 |
| Price per kg of actual anchovy | €50-100 | €250-400 |
| Best use | Ingredient: pizza, sauces, Caesar salad | Main feature: tapa, signature Gilda, gift |
When Mercadona is enough
- Homemade pizza with anchovies.
- Caesar salad.
- Puttanesca sauce, anchovy sauce for roasts.
- Catalan picada for stews.
- Sandwich with tomato and oil (informal).
- Volume use / high quantities.
- Always available in pantry.
When to choose premium anchovy
- Individual tapa with toasted bread.
- Signature Gilda (anchovy, piparra pepper, gordal olive).
- Pintxo on bread with rubbed tomato.
- Appetizer with vermouth or Albariño.
- Gourmet gift.
- Corporate gourmet basket.
- Dinner where anchovy is the visible star.
5 mistakes when buying anchovies at the supermarket
Mistake 1: Always buying the cheapest without considering its use
For pizza, basic Hacendado anchovies work perfectly. For a tapa with guests, it won't impress. Adapt the product to its use.
Mistake 2: Confusing anchovy with marinated boquerón (white anchovy)
They are completely different products. Anchovy = cured in salt and oil. Marinated boquerón = raw in vinegar + salt. Different flavor, texture, and use.
Mistake 3: Not checking the drained weight
A 50g net can may only contain 35g of actual anchovy. Always compare drained weight for a fair price per fillet.
Mistake 4: Serving directly from the cold fridge
Extreme cold masks the aromatic nuances. Take them out 10-15 minutes before serving to reach room temperature — the flavor significantly improves.
Mistake 5: Throwing away the oil
The oil from a premium jar is infused with anchovy, salt, and marine nuances. Use it on bread, in vinaigrettes, or as a salad dressing. Throwing it away is losing 20% of its value.
Conclusion: an expense that really makes a difference
Anchovy is one of those products where the difference between supermarket and artisanal premium is most noticeable from the first bite. It's not like with cod (where Mercadona reasonably handles domestic volume use). Well-cured "00" Cantabrian anchovy is a memorable bite; Hacendado is fine for pizza but doesn't impress as a tapa.
Pragmatic recommendation:
- Keep Hacendado in the pantry for ingredient use (pizza, sauces, Caesar).
- Buy premium "00" for tapas, Gildas, and gifts.
- If you want to enter the premium world, start with "0" caliber (best value for money).
- Calculate €/fillet, not €/can.
- Bring to room temperature before serving and make use of the oil.
In our Cantabrian anchovy collection, we select artisans from Santoña and Laredo, "0", "00" and "Exclusive" calibers, traditional curing for 12-18 months, extra virgin olive oil. It's the difference between eating a preserve and eating an experience.
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