Summary for chef or purchasing manager: Professional Cantabrian anchovy for restaurants requires a mix of sizes: "00" (5/7) for tapas and Gildas, "0" (7/9) versatile, "1"/"2" for ingredients. Formats: 50g can (rotation), 100g jar (presentation), Exclusive 160g (banquet), Menu 45 fillets (volume). Wholesale prices May 2026: €180-350/kg depending on size. Tapas margin: 60-70%. Bacalalo Barcelona delivery times: 24-48 h. Artisan cannery Santoña/Laredo, spring season, 12-18 months curing.
HoReCa / Wholesale order
Do you need a professional format and price for your business?
We serve restaurants, hotels, caterers, and gourmet shops from Mercat del Ninot. 24-48h delivery to peninsula, large formats, volume discounts.
Request HoReCa anchovy quote →
Anchovies in catering: high-margin tapas
Cantabrian anchovies are one of the products with the best margin / quality perception ratio in catering. Four reasons:
- Controlled cost: a tapa with 2-3 "00" fillets costs €1.50-€2.50 in raw materials.
- High selling price: premium tapa €4-€7; individual pintxo €3.50-€5.
- Customer perception: well-presented visible anchovies are immediately associated with "quality".
- Differentiation: few tapas communicate the quality of the establishment as much.
Menu applications:
- Pintxo / individual tapa on toasted bread.
- Professional Gilda (anchovy + piparra + olive).
- Premium Caesar salad.
- Pasta with anchovy, garlic, and chili.
- Napoletana pizza, Catalonian picada.
- Sauces: anchovy for roasts, vinaigrettes, anchovy mayonnaise.
- Sandwich with crushed tomato.
Professional formats: can, jar, celebration format
| Format | Content | Ideal use | Restaurant type |
|---|---|---|---|
| 50g olive oil can | 8-12 fillets | Fast rotation, ingredient | Tapas bar, urban cuisine |
| 100g "00" glass jar | 14-18 large fillets | Tapas, presentation | A la carte restaurant, pintxoteca |
| 100g "0" glass jar | 14-16 medium fillets | Versatile all-purpose | Mixed restaurants |
| Exclusive 160g | 20-24 selected fillets | Banquet, premium table | Haute cuisine, event |
| Menu 45 fillets | 45 uniform fillets | Tapas volume, catering | Weddings, croquettes |
| Raw salted anchovy 10/11 | Variable weight | Own processing | Haute cuisine, chef process |
Versatile "00" · Premium Cantabrian anchovy fillets
Premium Cantabrian Anchovy Fillets "00"
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot Selection
24.90€
View product →
Professional sizes: "0", "00", "Exclusive"
| Size | Fillet weight | Quality | Ideal use |
|---|---|---|---|
| "000" (4/6) | 12-15 g/fillet | Exceptional, limited edition | Signature dish, gift |
| "00" (5/7) | 8-12 g/fillet | Premium, prominent tapa | Pintxo, Gilda, premium sandwich |
| "0" (7/9) | 6-9 g/fillet | Excellent versatile | Medium tapa, salad |
| "1" (8/10) | 5-7 g/fillet | Medium-high quality | Pasta, pizza, sauce |
| "2" (10/12) | 4-5 g/fillet | Standard, ingredient | Volume cooking |
Curing: 6, 12, 18 months — what to order
- 4-6 months: industrial. Not recommended for premium tapas.
- 9-12 months: medium. Good price-quality balance for volume.
- 15-18 months: long artisan. Concentrated flavor, real top premium.
For prominent tapas and professional Gilda, demand at least 12 months. For ingredients in sauces or pasta, 6-9 months is sufficient.
Oil and professional presentation
- Extra virgin olive oil: top. Adds its own flavor, optimal preservation, reusable afterward.
- Refined olive oil: neutral, respects the product. Most serious HoReCa preserves.
- Olive + sunflower blend: medium industrial, acceptable for ingredients.
- Pure vegetable: low-cost industrial. Not recommended for serious HoReCa.
Top tapa · "0" Cantabrian Anchovy Gourmet Selection
"0" Cantabrian Anchovy Gourmet Selection
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot Selection
38.90€
View product →
Indicative wholesale prices May 2026
Prices and references updated May 2026. Supermarket prices fluctuate weekly and by region. Verify before purchasing. Size, grammage, and origin data come from current labels — if you find any changes, please write to us to update.
| Format | Wholesale price | €/kg usable anchovy |
|---|---|---|
| "0" Cantabrian jar 100g | €15-22/jar | €180-260/kg real anchovy |
| "00" 100g premium jar | €22-35/jar | €250-400/kg |
| "Exclusive" 160g | €28-40/jar | €250-350/kg |
| Menu 45 fillets | €30-45/format | €180-280/kg |
| "1"/"2" 50g can (ingredient) | €4-8/can | €80-160/kg |
| Salted anchovy size 10/11 by weight | €60-120/kg | Uncleaned |
Best formats according to menu dish
| Dish | Recommended format | Quantity |
|---|---|---|
| Individual tapa on toasted bread with EVOO | 100g "00" jar | 3-5 fillets/tapa |
| Professional Gilda | 100g "0" or "00" jar | 1 fillet/Gilda |
| Premium anchovy sandwich | 100g "00" jar | 5-7 fillets/sandwich |
| Caesar salad | 50g "0" or "1" can | 4-6 fillets/serving |
| Napoletana pizza | 50g "1"/"2" can | 4-6 fillets/pizza |
| Catalonian picada | 50g "1"/"2" can | 1-2 fillets/picada |
| Pasta puttanesca | 50g "1"/"2" can | 3-5 fillets/serving |
| Banquet / high-volume wedding | Menu 45 fillets or Exclusive 160g | 3-4/person |
| Haute cuisine signature dish | Salted anchovy + kitchen process | Chef's discretion |
Banquet · Exclusive 160g selected fillets
Cantabrian Anchovy Exclusive in Olive Oil Selected Fillets - 160g | Leonardo
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot Selection
14.95€
View product →
Volumes by Restaurant Type
| Type | Monthly volume | Caliber mix |
|---|---|---|
| Pintxoteca / traditional tapas bar | 5-15 kg/month | Mix "00" + "0" + ingredient |
| High-end restaurant 40-60 covers | 3-8 kg/month | Mostly "00" and Exclusive |
| Croquetería / urban high-volume cuisine | 15-40 kg/month | Mostly ingredient "1"/"2" |
| Good quality pizzeria | 8-20 kg/month | Ingredient "1"/"2" |
| Catering / events | Variable | 45-fillet menu + Exclusive |
| Vermutería 30-50 covers | 4-10 kg/month | Tapas mix "0"/"00" |
| High-volume hotel restaurant | 8-25 kg/month | Volume mix + Exclusive |
HoReCa Logistics: Delivery Times and Cold Chain
- Order and delivery time: 11:00 am window for 24h BCN delivery.
- Refrigerated transport: constant 0-4 °C. Anchovies are not as delicate as fresh fish, but the cold chain guarantees oil and flavor preservation.
- Receipt: check batch, dates, and temperature. Delivery note signed.
Volume Discounts and Annual Contracts
- 5-15 kg/month: standard wholesale price.
- 16-50 kg/month: 5-10% discount.
- +50 kg/month: annual contract with protected price, contact commercial.
- Payment: 30-day transfer for established volumes.
Mistakes when buying HoReCa anchovies
Mistake 1: Buying only one caliber
A mix of calibers optimizes profit: "00" for tapas + "1"/"2" for ingredients. Buying only "00" for everything is wasteful.
Mistake 2: Not checking curing time
Industrial anchovies cured for 6 months are not comparable to artisan anchovies cured for 15-18 months. For tapas, demand curing specification.
Mistake 3: Serving directly from the fridge
Let it temper for 10-15 minutes before serving. The flavor improves notably. Inform your front-of-house staff.
Mistake 4: Discarding the oil from the jar
The oil from premium jars infuses the anchovies with marine nuances. Use it in vinaigrettes, on bread, or in salads.
Mistake 5: Not training the team on the product
Diners ask about origin, caliber, and curing. Your team should be able to answer intelligently.
Discover our premium selection
Carefully selected seafood products since 1990 at Mercat del Ninot, Barcelona. Refrigerated shipping in 24-48h.
Conclusion: quick guide for chefs
- Caliber mix: "00" for tapas + "0" versatile + "1"/"2" for ingredients.
- Verifiable Cantabrian origin, 12+ months curing for tapas.
- 100g jar for presentation, 50g can for ingredients, Menu/Exclusive for volume.
- 60-70% tapas margin: profitable product.
- 24-48 h delivery BCN, annual contract for >50 kg/month.
If your restaurant is looking for a premium anchovy supplier based in Mercat del Ninot, request a quote at /pages/profesionales-horeca.
Catering Volume · Cantabrian Anchovy Menu - 45 Fillets
Cantabrian Anchovy Menu - 45 Fillets
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot Selection
26.95€
View product →
For Chefs · Classic Salted Anchovies - 10/11 Caliber | 4-Unit Pack | For Cleaning
Classic Salted Anchovies from the Cantabrian Sea - Caliber 10/11 | 4-Pack | For Cleaning
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot Selection
5.95€
View product →
Related articles
- Anchovies for restaurants: HoReCa formats, weights, and prices
- Mercadona anchovies vs. premium Cantabrian anchovies: an honest comparison
- Best Cantabrian anchovy brands, prices, ranking
- Canned anchovies: a complete guide
- Cod for restaurants Barcelona
Frequently asked questions
Which anchovy should I order for my restaurant?
It depends on the use. For individual tapas or pintxos: "0" or "00" caliber (large fillet). For ingredients (Caesar, pizza, minced): "1" or "2" caliber (more economical). For professional Gilda: "0" or "00" with Ibarra piparra pepper. For sauces: smaller caliber, better price-quality ratio. Usually mix: "00" for tapas + smaller caliber for ingredients.
How much do wholesale anchovies cost for HoReCa?
Wholesale prices May 2026: Cantabrian "0" 100g jar €15-22; "00" 100g jar €22-35; "Exclusive" 160g €28-40; Menu 45 fillets €30-45. Per kg of actual anchovy: €180-350/kg depending on caliber. 5-15% discounts for volume.
How many anchovies to calculate per person?
Individual tapa: 2-3 "00" fillets on toasted bread. Gilda: 1 fillet/Gilda (2-3 Gildas per person for appetizer). Salad with anchovies: 4-6 "0" fillets distributed. Ingredient (pasta, sauce): 2-4 fillets/serving. Formal appetizer: 3-5 "00" fillets/diner.
Which format is better: can or jar?
For individual tapas and quick service: 100g glass jar — presentation, serve directly from the jar, better preservation. For ingredients in the kitchen: standard 50g can, quick rotation. For banquets/catering: Menu 45 fillets or Exclusive 160g. Depends on the usage mix.
Is premium anchovy profitable for tapas?
Yes, high margin. "00" anchovy tapa with toasted bread and EVOO: raw material cost €1.50-2.50; selling price €4-7 = 60-70% margin. High quality perception, repeat customers, menu differentiation. Smaller calibers work for ingredients.
How to store opened anchovies in the kitchen?
Once opened: cover with olive oil, refrigerate 0-4 °C, consume within 5-7 days. Small cans: transfer to a glass jar with a lid. If it will take longer, it's better to open a smaller format. For volume, open only what is needed for daily service or two days.
Anchovies in oil or salted for HoReCa?
Mostly in oil for direct service. Salted is a raw product that requires cleaning/deboning/oiling in the kitchen — more work but total control. High-end cuisine uses both: salted for processing, premium in oil for final presentation.
Is there anchovy with origin certification?
There is no specific PDO, but there are brands with verifiable traceability: canneries from Santoña, Laredo, Castro Urdiales with documented Cantabrian spring fishing season. Bacalalo works with artisan canneries with traceability per container. For a serious menu, demand a complete technical specification from your supplier.
Delivery times for Barcelona restaurants?
Bacalalo delivers in 24-48 h to Barcelona city and metropolitan area for orders placed before 11:00 am. Rest of Catalonia: 24-72 h. Rest of Peninsula: 48-72 h. For volumes >20 kg/month, we offer fixed weekly routes and buffer stock during high season.
How to request a B2B quote?
Request a detailed quote at /pages/profesionales-horeca with your restaurant type, estimated monthly volume, caliber mix, and delivery area. Response within 24 hours with a personalized proposal and product sample if required.
LG
Lalo González Rodríguez
Third generation of cod merchants at Mercat del Ninot (Barcelona) since 1990. Selects fish, cured products, and preserves for counter, online, and HoReCa channels. The experience shared here comes from daily decisions with real products.
