Cantabrian anchovies are one of the Spanish gourmet products that generate the most price confusion. The same can format can cost 8 euros or 45 euros, and understanding why requires knowing the variables that determine the value: the raw material, the size of the anchovy, the curing process, the oil used, and the manual work of each workshop. This guide breaks down prices per kilo by brand, format, and size, explains the factors that justify (or not) the difference, and gives you real criteria to buy smartly.
The anchovy market in 2026
Updated March 2026. What we tell you here comes from serving thousands of customers in Barcelona.
The Spanish market for Cantabrian anchovies is experiencing a period of tension between supply and demand. The anchovy season (April-June) has seen irregular catches in recent years, which has reduced the availability of quality raw material. At the same time, international demand (especially from Japan, Italy, and the USA) has grown, pushing prices upwards.
The result: average prices have risen by 15-25% compared to 2023. Premium brands have far exceeded the 200 euros/kg barrier for net product (drained fillets). Mid-range brands are priced at 100-150 euros/kg. And entry-level options, which use anchovies from outside the Cantabrian Sea or mixtures, range from 50-80 euros/kg.
It's important to understand that "Cantabrian anchovies" is not a protected designation of origin. Any brand can use that term if the anchovy was caught in the Cantabrian Sea, regardless of where it is processed. This causes confusion and opens the door to questionable commercial practices.
What determines the price of anchovies
1. Origin of the raw material
Cantabrian anchovies (Engraulis encrasicolus) caught during the spring season have optimal fat content and a specific size that allows for large, flavorful fillets. Anchovies from other areas (Mediterranean, Morocco, Argentina) are smaller, less fatty, and produce smaller fillets.
2. Size
The size of the fillet is the single factor that most impacts the price. A "00" (extra-large, over 9 cm) fillet can cost 3-4 times more than a "1" (standard, 6-7 cm) fillet of the same brand. Large sizes require larger anchovies, which are scarcer.
3. Curing process
Artisanal curing takes 6-12 months in salt barrels, with periodic turning. The industrial process can be reduced to 3-4 months with temperature control. More time in salt means more flavor development, but also more immobilized capital and a higher risk of shrinkage.
4. Manual filleting work
Each anchovy is filleted by hand. An expert filleter can fillet 8-12 kg of cured anchovies per hour. Labor costs represent a significant percentage of the final price (15-25% in artisanal brands). Automation has not been able to replicate the quality of manual filleting.
5. Covering oil
Quality extra virgin olive oil costs 8-12 euros/liter. Sunflower oil or refined olive oil costs 2-4 euros/liter. In a can of anchovies, the oil can represent 30-40% of the content. Premium brands use selected EVOO; low-end brands use mixtures.
6. Brand and positioning
The brand provides a guarantee of consistency, traceability, and after-sales service. It also provides a commercial margin. Some premium brands charge a brand premium that can reach 30-50% over the actual cost of the product. This does not mean they are not worth it: lot-to-lot consistency has real value.
Price table by brand and format (2026)
Average market prices (Spanish online stores, March 2026). Prices may vary depending on point of sale and promotions.
| Brand | Format | Size | Approx. RRP | Net price/kg* | Segment |
|---|---|---|---|---|---|
| Premium canneries from Santoña | Octavillo (50 g net) | 00 | 12-15 € | 240-300 €/kg | Super premium |
| Zacharias | Can 50 g net | 00 | 11-14 € | 220-280 €/kg | Super premium |
| Anchoas de Santonya (La Perla) | Octavillo (50 g net) | 0 | 9-12 € | 180-240 €/kg | Premium |
| Gentile | <Can 48 g net | 00 | 10-13 € | 208-270 €/kg | Premium |
| Artisanal canneries from Santoña | Can 55 g net | 0 | 8-10 € | 145-182 €/kg | Premium |
| Ortiz | Octavillo (47.5 g net) | 1 | 5-7 € | 105-147 €/kg | Mid-high range |
| Lorea | Can 48 g net | 0-1 | 6-8 € | 125-167 €/kg | Mid-high range |
| High-end artisanal canneries | Can 55 g net | 1 | 5-7 € | 91-127 €/kg | Mid-range |
| La Gourmet | Can 50 g net | 1 | 4-6 € | 80-120 €/kg | Mid-range |
| Supermarket private label | Can 50 g net | 2 | 2.50-4 € | 50-80 €/kg | Entry-level |
*Price per kilo calculated on drained net weight (fillets, without oil). The declared net weight includes oil; the actual drained weight is usually 60-70% of the declared net weight.
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Real price per kilo: the calculation nobody makes
The most misleading data on anchovy labels is "net weight". A can declaring 50g net weight contains anchovy fillets + covering oil. The actual weight of the fillets (drained weight) is usually 60-70% of the declared net weight.
Practical example:
- Declared can: 50 g net weight, RRP 10 euros
- Actual drained weight: 32-35 g of fillets
- Apparent price per kg: 200 euros/kg (calculated on 50 g)
- Real price per kg: 286-312 euros/kg (calculated on drained weight)
This 40-50% difference between apparent price and real price is why comparing anchovies by the RRP of the can is a mistake. Always calculate based on drained weight.
How to calculate the real price
- Buy the can and drain the fillets in a colander for 5 minutes
- Weigh them on a kitchen scale
- Divide the RRP by the drained weight in kg
- That is your real price per kilo
If you don't want to open the can to calculate, a general rule: multiply the price per kilo "on net weight" by 1.45-1.55 to get the real price on drained fillets.
Sizes and their impact on price
| Size | Fillet length | Fillets per kg (approx.) | Surcharge vs size 1 | Characteristics |
|---|---|---|---|---|
| 00 (Double Zero) | +9 cm | 80-100 | +80-120% | The largest, rarest, and most valued. Buttery texture |
| 0 (Zero) | 7.5-9 cm | 100-120 | +40-60% | Excellent size-flavor ratio. The sweet spot for many |
| 1 (One) | 6-7.5 cm | 130-160 | Base | Market standard. Good quality, accessible price |
| 2 (Two) | 4.5-6 cm | 180-220 | -20-30% | Small but functional. Good for cooking |
Size 0 is, in our opinion, the best value for money. It offers a large and tasty fillet without the extreme surcharge of size 00. The flavor difference between 0 and 00 is subtle; the price difference is not.
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Premium brands: price-quality analysis
Premium artisanal canneries
The market benchmark. Founded in Santoña (Cantabria), it exclusively uses spring-caught Cantabrian anchovies, cured for 12+ months. Large fillets, buttery texture, deep and long-lasting flavor. The price is the highest on the market and is justified by exceptional lot-to-lot consistency. Ideal for enjoying alone, on toast with tomato.
Zacharias
Family workshop in Getaria (Guipúzcoa). Limited production, selective distribution. Exclusively size 00. The fillet is long, firm but tender, with a precise salt point. Direct competitor of premium canneries from Santoña at a similar price. Difficult to find outside the Basque Country.
Gentile
Traditional Italian workshop in Santoña. Founded by Italian immigrants (the Santoña-Sicily connection is historical). Uses Italian EVOO for the covering, which gives it a slightly different flavor profile than Basque brands. Top quality, commensurate price.
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Mid-range brands: the best value for money
Ortiz
The most internationally recognized brand. Available in premium supermarkets throughout Europe, the USA, and Japan. Uses Cantabrian anchovies but also supplements with other origins during times of scarcity. The standard size is 1, which places it in the mid-high price range but makes it accessible. The best option for those who want quality without paying artisanal workshop prices.
Lorea
Workshop in Bermeo (Bizkaia). Less known than Ortiz but with excellent value for money. Offers sizes 0 and 1 at more competitive prices than super premium ones. The filleting is clean, the oil is good, and the consistency is high.
Artisanal canneries from Santoña
Workshop in Santoña with a good reputation in the professional sector (hospitality). They offer large formats (200 g net can) with very good value for money for home consumption or cooking.
Smart buying guide
For tasting alone (toast, tapa)
Invest in size 0 or 00. Premium or mid-high range brand. The large fillet is visually and sensually appreciated. A 50g net can (6-8 fillets) is enough for a tapa for 2-3 people.
For cooking (pizza, pasta, salad)
Size 1 or 2 is sufficient. Mid-range. The intense flavor is maintained after cooking, and the large size is wasted in a recipe where the anchovy is mixed with other ingredients.
For gifting
Size 00 from a recognized brand (premium artisanal brands, Zacharias). Packaging matters: many premium brands offer decorated cans or cases. It's an impactful gourmet gift that doesn't expire for months.
Saving tips
- Buy large formats: the 200g can usually has a price/kg 15-25% lower than the 50g can.
- Buy directly from the workshop: many workshops in Santoña sell online with lower prices than distributors.
- Lots and packs: some stores offer packs of 6 or 12 cans with a 10-15% discount.
- Season: prices are slightly lower in autumn/winter, when the year's production is already on the market.
For a complete guide on types, brands, and sizes of anchovies, consult our main article on Cantabrian anchovies.
Why prices vary so much
The difference between a 50 euros/kg anchovy and a 300 euros/kg anchovy is explained by the accumulation of factors:
- Raw material: large Cantabrian anchovy vs small imported anchovy (+100% cost)
- Size: selecting only 00 fillets vs accepting all sizes (+50-80% cost)
- Curing: 12 months artisanal vs 3 months industrial (+20-30% cost)
- Filleting: expert manual vs semi-automated (+15-20% cost)
- Oil: premium EVOO vs refined oil (+10-15% cost)
- Shrinkage: premium brands discard imperfect fillets; low-end brands include them (+10-15% cost)
- Brand: brand value adds an additional 20-40% margin
- The real price of anchovies should be calculated based on drained weight, not net weight (40-50% difference)
- Size is the factor that most impacts the price: a 00 costs 2-3 times more than a size 1
- Size 0 offers the best value for money for direct consumption
- For cooking, size 1 or 2 is sufficient and much more economical.
- Prices have risen 15-25% since 2023 due to tension between supply and demand.
- Buying in bulk and directly from the producer saves 15-25%.
Each factor adds up. It's not that a single element justifies 6 times the price, but the accumulation of all of them does.
Conclusions
Frequently Asked Questions
How much does a kilogram of Cantabrian anchovies cost?
It depends on the size and brand. For net drained weight: 50-80 euros/kg for basic range, 100-180 euros/kg for mid-to-high range, and 200-300+ euros/kg for super premium (size 00, artisan brands). The range is enormous because the variables (size, curing, oil, brand) accumulate.
Why are anchovies so expensive?
Three main reasons: 1) The raw material is scarce (the Cantabrian fishing season has a limited quota), 2) The process is long (6-12 months of curing) and manual (hand-filleting), 3) The yield loss is high (from 1 kg of fresh anchovy, 250-350 g of fillets are obtained). The final product concentrates a lot of work and time per gram.
Is it worth paying for size 00?
For direct tasting (on toast, as a tapa), yes: the large fillet has a superior texture and presence. For cooking (pizza, salad, pasta), no: the heat and mixing with other ingredients blur the difference in size. Buy 00 to enjoy, 1 for cooking.
How many fillets are in a tin?
It depends on the format and size. A standard 50g net tin contains 6-10 fillets for size 1, 5-7 for size 0, and 4-6 for size 00. A 200g tin can contain 20-35 fillets depending on the size.
How to know if anchovies are really from the Cantabrian Sea?
Look on the label: FAO 27 capture area (Northeast Atlantic), sub-area VIII (Bay of Biscay / Cantabrian Sea). If it only says "Cantabrian anchovies" without an FAO area, be suspicious. Serious brands declare the capture area and often the landing port.
Are the most expensive anchovies always the best?
Not necessarily. The price reflects size, brand, and positioning, not just fillet quality. There are mid-range brands with comparable quality to premium brands at 30-40% less, because they don't invest in marketing or luxury packaging. Blind tasting is the only reliable way to compare.
How long do anchovies last once opened?
In the refrigerator, covered with olive oil in an airtight glass container, 5-7 days. Without covering oil, 2-3 days. Never leave the tin open in the refrigerator: always transfer to a glass or ceramic container to avoid metallic oxidation.
Can anchovies be frozen?
Technically yes, but the texture significantly deteriorates. Cured anchovies have a low water content and a high-fat content; freezing forms crystals that break the fillet structure. If there are leftovers, it's better to store them in the refrigerator in oil. Consuming them quickly is always preferable.
