4 products
Cantabrian anchovies cured in salt for 10 to 14 months, hand-filleted, and selected each season. At Bacalalo, we've worked directly with Cantabrian salt producers for over 35 years—the same anchovies we supply to more than 200 restaurants in Barcelona from our stall at the Mercat del Ninot .
Every spring, during the anchovy fishing season (April-June), the Cantabrian anchovy (Engraulis encrasicolus) is caught in the Cantabrian Sea. It's a short period, and catches are limited, making Cantabrian anchovies a seasonal and scarce product. Only those that meet the required size and freshness standards are selected for salting. The rest are sold as fresh anchovies.
Frequently Asked Questions
Cantabrian anchovies are fresh whitebait ( Engraulis encrasicolus ) caught in the waters of the Cantabrian Sea during spring (April-June). They undergo a traditional salting and prolonged maturation process (minimum 6 months, up to 14 months for premium products), are filleted by hand, and preserved in oil. This process completely transforms the fresh anchovy: the salt partially dehydrates the flesh, natural enzymes break down proteins generating complex aromatic compounds, the color changes from silver to reddish-pink due to hemoglobin oxidation, the texture becomes silky, and the flavor intense with deep umami notes. The result is a ready-to-eat product, requiring no cooking, with organoleptic characteristics completely different from the original whitebait. At Bacalalo , a fishmonger in Barcelona's Mercat del Ninot since 1990 , we select anchovies from family-run artisanal canneries in Santoña, Laredo, and Basque ports that maintain centuries-old traditional methods: manual heading, salting in barrels, controlled maturation, and hand-filleting, guaranteeing the highest quality. Cantabrian anchovies are recognized worldwide as a benchmark of excellence for the quality of their raw material (oily anchovies from cold waters) and masterful preparation.
Proper storage of Cantabrian anchovies preserves their quality. Canned or jarred anchovies should be stored in a cool, dry, and dark place (pantry, cupboard) for the period indicated on the best-before date (generally 2-3 years from packaging), without refrigeration. Avoid direct sunlight and sudden temperature changes, which can alter the oil. Once opened, the anchovies should be refrigerated immediately at 2-6°C . Transfer any remaining anchovies to a glass or food-grade plastic container with an airtight lid, ensuring they are completely submerged in olive oil (add extra virgin olive oil if necessary, as it protects against oxidation). Under these conditions, they will keep for 7-10 days while maintaining optimal quality. For anchovies purchased in bulk, always store them submerged in oil in a refrigerated, airtight container. Use clean, dry utensils each time you remove anchovies; moisture and cross-contamination accelerate spoilage. Do not reintroduce anchovies that have already been removed. Anchovies should NOT be frozen. Freezing drastically alters the silky texture, making them rubbery and crumbly upon thawing, with the oil separating. When handling anchovies, remove them from the refrigerator 15-20 minutes before serving to allow them to reach room temperature and fully develop their aromas. Drain excess oil with absorbent paper before serving if you prefer a less oily presentation. At Bacalalo , Mercat del Ninot Barcelona since 1990 , we pack and advise on optimal preservation to ensure you enjoy the highest quality.
Yes, Cantabrian anchovies are very healthy, with numerous scientifically proven nutritional benefits. They stand out for their exceptional omega-3 content (EPA and DHA): 2,000-2,500 mg per 100g , making them one of the most concentrated sources. These essential fatty acids have demonstrated cardioprotective effects: they reduce triglycerides (15-30%), lower blood pressure, reduce arrhythmias, improve endothelial function, and decrease platelet aggregation. Epidemiological studies associate regular consumption with a 30-40% lower risk of cardiovascular death. They also have potent anti-inflammatory effects that are beneficial for arthritis, inflammatory bowel disease, and psoriasis. For brain health, DHA is a structural component of neuronal membranes; adequate consumption is associated with better cognitive function, less cognitive decline and dementia, and a reduction in symptoms of mild to moderate depression. They provide high-quality protein ( 25-29g / 100g ) with all essential amino acids, vitamin D (for bone health and immune function), vitamin B12 (for neurological function), calcium (from softened bones), phosphorus, selenium (an antioxidant), iron, and iodine (for thyroid function). An important consideration: the high sodium content (3,000-4,000 mg/ 100g ) requires moderation in people with hypertension. However, typical servings are small ( 15-25g = 450-800mg sodium), reasonable amounts in a balanced diet. At Bacalalo , Mercat del Ninot Barcelona since 1990 , we recommend servings of 15-25g (3-5 fillets) 2-3 times per week as part of a healthy Mediterranean diet.
Gildas are an iconic Basque pintxo, a dish of utmost simplicity and flavor, combining Cantabrian anchovies with pickled vegetables. The traditional recipe we've been sharing since 1990 at Bacalalo , Mercat del Ninot Barcelona, is as follows: Ingredients per gilda: 1 quality Cantabrian anchovy fillet, 1 Basque pickled chili pepper (not too spicy, look for large ones like Ibarra), 1 Manzanilla olive with pit (the quality of the olive is crucial), long wooden or bamboo skewers. Preparation: Drain the chili pepper well from the vinegar and the olive from its brine. Roll the anchovy fillet tightly into a log. Thread the ingredients onto the skewer in this order: first the chili pepper (piercing it through the center), then the olive (passing the skewer through the pit), and finally the anchovy log (piercing it securely). Serve the gildas vertically in a narrow glass or tilted on a plate. The contrast of flavors is key: the mild spiciness of the chili pepper, the saltiness of the olive, the umami intensity of the anchovy, all unified by the acidity of the pickled vinegar. Variations: some versions add gherkin or pickled spring onion; modern versions include pickled whitebait instead of anchovy (a milder flavor). Ideal pairing: ice-cold beer, Basque txakoli, or vermouth. Gildas are eaten in one or two bites and are the perfect appetizer before a meal in the context of Basque tapas. At Bacalalo, we select premium Cantabrian anchovies specifically suited for gildas: medium size, firm texture that holds up well when rolled.
For authentic, high-quality Cantabrian anchovies in Barcelona , Bacalalo is your go-to destination. We are located in the Mercat del Ninot , an iconic municipal market in the Eixample district (Carrer de Mallorca between Casanova and Villarroel), where we have been selecting the finest artisanal anchovies from family-run canneries in Santoña, Laredo, Castro Urdiales, and Getaria since 1990. We offer premium anchovies matured for 12-14 months in extra virgin olive oil, select anchovies matured for 8-10 months (an excellent balance of quality and price), and semi-preserved anchovies aged for 6-8 months for everyday consumption. All are handcrafted using manual heading, traditional salting, and hand-filleting, without preservatives or additives. Each customer receives personalized advice on product differences, the necessary quantity for different uses, storage, and preparation. We offer a variety of formats: 50g tins (10-12 fillets), 100-150g jars, and 200-300g tins for events. We can open products for you to appreciate the quality before you buy. Mercat del Ninot , remodeled in 2015 while preserving its traditional essence from 1933 , offers an authentic Barcelona market experience with a friendly, family atmosphere. Opening hours: Monday to Friday 8:00-20:30, Saturdays 8:00-15:00 (closed Sundays). For special orders (events, quantities over 500g ), please contact us 48-72 hours in advance. We prepare personalized gourmet baskets combining anchovies with smoked cod, mojama (cured tuna), and premium preserves. We accept cash, card, and Bizum. We look forward to seeing you at Bacalalo to discover authentic Cantabrian anchovies.
The price of Cantabrian anchovies at Bacalalo , Mercat del Ninot Barcelona, varies depending on quality, maturation, and size. Premium anchovies, matured for 12-14 months in extra virgin olive oil, range from €60-80 /kg ( 50g cans = €3-4 , 100g = €6-8 ), offering a silky texture and aromatic complexity. Select anchovies, matured for 8-10 months, are around €45-55 /kg ( 50g cans = € 2.25-2.75, 100g = € 4.50-5.50), offering an excellent quality-price ratio, ideal for regular consumption. Semi-preserved anchovies aged 6-8 months cost €35-45 /kg ( 50g cans = € 1.75-2.25, 100g cans = € 3.50-4.50), an affordable option without sacrificing the quality of Cantabrian anchovies. These prices reflect a laborious artisanal process: manual heading, long maturation times (6-14 months), hand-filleting, and premium raw materials (fatty anchovies caught in the Cantabrian Sea in spring). Compared to anchovies from other origins ( €15-30 /kg), the difference justifies the investment in a superior product for special occasions or when anchovies are the star. For events and bulk purchases (over 500g ), we offer progressive discounts (10-15%). We offer tasting packs: a comparative pack with three 50g cans of different maturation periods for €9 . Gourmet pack combining premium anchovies ( 100g ), smoked cod ( 150g ), and cured tuna ( 80g ) for €25 . We accept cash, card, and Bizum. Regular customers receive a loyalty card with redeemable points. At Bacalalo , we've been offering authentic Cantabrian anchovies in Barcelona since 1990 .
