Summary: Buying Cantabrian anchovies online doesn't have to be a leap of faith. In this guide, we explain the available formats (in oil, salt-cured, "00", "0", jarred preserves), reasonable prices based on size and quality, and how to choose the best anchovies without leaving your home. With real price data and over 30 years of experience from Bacalalo at Mercat del Ninot.
What the "zeros" in anchovies mean: 00, 0, and unclassified
When you see "00 anchovies" or "0 anchovies" in an online store, it's not marketing: it's a real classification system used by Cantabrian canneries to indicate the size of the fillet.
- 00 Anchovies (double zero): The largest and thickest fillets. They come from the biggest anchovies, meaning more flesh, more texture, and a more intense flavor. These are served in Michelin-starred restaurants. In our "00" Premium anchovies, each fillet measures between 8 and 10 cm.
- 0 Anchovies (single zero): Medium-large fillets. Excellent value for money for daily consumption and tapas. "0" Gourmet Selection anchovies are Bacalalo's best-selling format for this reason.
- Unclassified (menu or standard): Fillets of various sizes, ideal for cooking, making pâtés, or preparing gildas. Our Menu Anchovies with 45 fillets at €26.95 are perfect for daily use.
The rule is simple: the more zeros, the larger the fillet and the more expensive the product. But "more expensive" doesn't always mean "better for you." If you're making a lettuce hearts with anchovies tapa or a homemade anchovy pâté, menu fillets work just as well.
Cantabrian anchovy formats: oil, salt-cured, and preserved
Before buying anchovies online, it's worth understanding the three main formats. Each has its moment and its audience.
Anchovies in olive oil (ready to eat)
This is the most popular format. The fillets arrive clean, deboned, and submerged in olive oil. You just open and serve. Within this category, you'll find:
- Classic tins: traditional, airtight format, long shelf life (2-3 years unopened).
- Glass jars: more elegant presentation, allows you to see the product. Ideal for gifts. Bacalalo's 100g jars are a perfect example.
- Large format (450-900 g): for restaurants, large families, or product enthusiasts. More economical per fillet.
Salt-cured anchovies (to clean at home)
The most traditional format and preferred by purists. The anchovies arrive whole in salt, and you clean, debone, and season them at home. Advantages: more intense flavor, maximum freshness, lower price per kilo. Disadvantage: requires 15-20 minutes of preparation.
Our salt-cured anchovies come in a pack of 4 units with three quality ranges (from €5.95 per pack).
Preserves in vegetable oil
An economical format that uses refined sunflower oil instead of olive oil. The flavor is milder, and the price is significantly lower. This is the format you'll usually find in supermarkets. At Bacalalo, we offer it in the Gourmet Selection range, where the quality of the fillet compensates for the type of oil.
Real prices of Cantabrian anchovies in 2026
This is probably why you're here. Let's look at real data — Bacalalo's prices in February 2026, no tricks or "starting from" prices.
| Product | Format | Price | €/fillet | Ideal for |
|---|---|---|---|---|
| EVOO Anchovies 50g | Glass jar | €3.95 | ~€0.56 | Tasting, small gift |
| Salted Pack 4 | In salt, to clean | €5.95-€9.45 | ~€0.15-€0.24 | Purists, cooking |
| Bacalalo EVOO 100g | Glass jar | €6.95 | ~€0.50 | Daily, toasts |
| Exclusive EVOO 160g | Premium jar | €14.95 | ~€0.75 | Special occasions |
| "00" Premium 20 fillets | Artisanal tin | €24.90 | €1.25 | Gourmet, dinners |
| Menu 45 fillets | Tin | €26.95 | €0.60 | Daily use, families |
| "0" Gourmet 35 fillets | Tin | €38.90 | €1.11 | Quality-price |
| "00" Premium 70 fillets | Large tin | €74.90 | €1.07 | Hospitality, families |
The key to price: the cost per fillet drops dramatically when buying larger formats. 70 "00" fillets cost €1.07/fillet, while 20 fillets cost €1.25/fillet. If you consume anchovies regularly, it's worth buying in a larger format.
Are Cantabrian anchovies expensive? Compared to supermarket anchovies (which are often not genuinely Cantabrian), yes. But genuine Cantabrian anchovy — Engraulis encrasicolus caught in the spring season and cured 6-12 months in salt — is an artisan product with a process that justifies its price.
Related products from Bacalalo
Recommended Products
Cantabrian Anchovies in Olive Oil - 50g...
€3.95
Assortment "Cantabrian Deluxe"
€67.00
Artisanal Cantabrian Anchovy Gilda Handmad...
€9.90
Northern Bonito Tuna Belly in Olive Oil - ...
€16.95
Refrigerated shipping 24-48h throughout the Peninsula
How to choose quality anchovies online (without tasting them)
Buying anchovies without seeing them is the biggest deterrent for many. Here are the reliable indicators you can check from your screen:
1. Real origin: Cantabrian vs. "Cantabrian-style"
Look for the explicit mention of Engraulis encrasicolus from the Cantabrian Sea. Many brands use anchovies from Morocco, Argentina, or Chile, cured in Santoña. It's legal, but it's not the same thing. At Bacalalo, all our anchovies come from the Cantabrian fishing season.
2. Type of oil
Olive oil (preferably extra virgin) better preserves the flavor. Sunflower oil is more neutral and cheaper. The label should clearly specify this.
3. Caliber and classification
If the store doesn't mention the caliber (00, 0, menu), it's likely selling unclassified fillets. This isn't bad, but you should know it and pay accordingly.
4. Production date (not just expiration)
Canned anchovies improve with age, like wine. An anchovy cured for 12 months will have more complexity than one cured for 6 months. The production date gives you this information.
5. Identifiable cannery
The best Cantabrian anchovies come from canneries with their own names: Santoña, Laredo, Colindres, Castro Urdiales. Be wary of brands that don't identify their exact origin.
Storage and shelf life: how long anchovies last once opened
A very common question when buying online is: "What if I don't eat them all at once?"
- Unopened anchovies in oil: 2-3 years (check expiration date). Store in a cool, dark place.
- Opened anchovies in oil: 5-7 days in the refrigerator, always covered in oil. Transfer to an airtight container if the original tin doesn't seal well.
- Unopened salt-cured anchovies: up to 12 months in the refrigerator.
- Opened salt-cured anchovies: once cleaned, consume within 2-3 days. In olive oil, they last up to 5 days.
- Opened glass jars: 7-10 days in the refrigerator. The advantage of a jar is that it seals hermetically.
Professional tip: if you have leftover anchovies in oil, don't throw away the oil. Use it to dress salads, toasts, or pasta. That oil has absorbed all the anchovy flavor and is liquid gold.
Pairing with anchovies: wines, beers, and combinations that work
Anchovies have an intense umami, salty profile with curing nuances. They don't go with just anything. Here's what works:
Wines
- Txakoli: the classic Basque combination. Its acidity and fizz cut through the anchovy's saltiness.
- Albariño: fresh, fruity, with enough body not to disappear alongside the anchovy.
- Manzanilla or Fino: dry sherry that enhances the umami without competing.
- Champagne Brut: for special occasions, the bubbles cleanse the palate between bites.
Beers
- Pilsner or light Lager: clean and refreshing, lets the anchovy shine.
- Wheat Beer: the citrus notes complement cured fish well.
Combinations at the table
- Toasts with tomato and anchovy: the classic that never fails.
- Little gem lettuce hearts with anchovies and vinaigrette: the perfect tapa.
- Gildas: anchovy + olive + guindilla = the quintessential Basque pintxo.
- Butter with anchovy on warm bread: a simple luxury few know.
- Pizza with anchovies: controversial, but with a good artisanal base and the right anchovy, it's another level.
5 mistakes when buying anchovies online (and how to avoid them)
1. Focusing only on the price per tin. Always compare per fillet or per drained gram. A €3.95 tin with 7 fillets (€0.56/fillet) is not cheaper than a €26.95 tin with 45 fillets (€0.60/fillet) if the first is of a smaller caliber.
2. Confusing Cantabrian anchovy with anchovy cured in the Cantabrian region. There is a legal and gastronomic difference. The first is Engraulis encrasicolus fished in the Cantabrian Sea. The second can be anchovies of any origin processed in Santoña.
3. Ordering the largest format without calculating consumption. If you live alone and eat anchovies once a week, a 70-fillet format might be excessive. Opened anchovies last 5-7 days. Calculate your actual consumption.
4. Not checking shipping conditions. Anchovies in oil travel well at room temperature. Salt-cured anchovies and marinated anchovies (boquerones en vinagre) need refrigeration. Verify that the store guarantees a cold chain if you buy these formats.
5. Expecting a supermarket taste. If you've always eaten generic brand anchovies, the first time you try a handcrafted Cantabrian anchovy, you'll be surprised. The flavor is more complex, more buttery, and less aggressively salty. Give it the chance it deserves.
Frequently Asked Questions
What are the best Cantabrian anchovies in 2026?
The best anchovies are those of size 00, cured for at least 10-12 months in salt, with verified origin from the Cantabrian fishing season. Reference brands include canneries from Santoña, Laredo, and Colindres. At Bacalalo, we work with artisan canneries that select the fillets one by one. Our "00" Premium anchovies represent the best of each season.
Why are Cantabrian anchovies so expensive?
Three factors: first, the raw material — the Cantabrian fishing season lasts only 3-4 months a year and catches are limited. Second, the curing process — each anchovy is cleaned, salted, and matured for 6 to 12 months in barrels. Third, the manual process — the fillets are deboned and packed by hand. An artisan cannery can take 20 minutes to prepare a single can of 00 anchovies.
What is the difference between anchovy and boquerón?
They are the same fish (Engraulis encrasicolus) in different states. Boquerón is the fresh fish or marinated in vinegar. Anchovy is the same fish cured in salt for months and then preserved in oil. The flavor is radically different: boquerón is fresh and acidic; anchovy is intense, umami, and buttery. We have a complete guide on this difference.
Is it safe to buy anchovies online? Do they arrive in good condition?
Yes, as long as the store manages the shipping well. Anchovies in oil are a preserve: they are designed to travel and be stored without refrigeration. At Bacalalo, we ship with protective packaging and the preserves arrive intact within 24-48 hours throughout peninsular Spain. For fresh products like marinated anchovies (boquerones en vinagre), we use refrigerated shipping.
How many anchovies do I need per person for a tapa?
The general rule is 4-6 fillets per person as an appetizer and 8-10 as a main serving. For a tapas dinner with 4 people, calculate 20-25 fillets. Our can of 20 "00" fillets covers exactly that.
What brand of anchovies does Revilla give away?
Miguel Ángel Revilla, president of Cantabria, is known for giving away Santoña anchovies at his public appearances. He usually gives cans from local Santoña canneries as a gesture to promote his region's star product. Regardless of the brand, what's important is that he popularized Cantabrian anchovies nationwide.
Can anchovies in oil be frozen?
Technically yes, but it is not recommended. Freezing alters the texture of the fillet and can make it mushy when defrosted. It's best to buy the appropriate format for your consumption and store leftovers in the fridge covered with oil for up to 7 days.
What are "limited edition" or "Gran Reserva" anchovies?
These are anchovies cured for a longer period than usual (18-24 months instead of 6-12). The result is a fillet with a more complex and deep flavor, a more melting texture, and a darker color. They are more expensive because prolonged curing implies more product loss and higher storage costs. They are worth trying at least once.
Conclusions
Buying Cantabrian anchovies online is a matter of knowing what you're looking for. If you want the full experience, start with a can of "00" Premium anchovies and prepare not to go back to supermarket ones. If you're looking for value for money for everyday use, the 45-fillet Menu Anchovy at €0.60/fillet is hard to beat. And if you're one of those who prefers to get their hands dirty, salted anchovies are the most authentic and economical option.
What doesn't change in any case: always choose real Cantabrian anchovies (Engraulis encrasicolus), from an identifiable cannery, and with a type of oil declared on the label. The rest is a matter of taste and budget.
At Bacalalo, we have been selecting the best Cantabrian anchovies at the Mercat del Ninot in Barcelona since 1990. If you have any doubts about which format to choose, write to us or call us at .
Discover more
