How to Preserve Anchovies: In Oil, Salted, and Opened

Anchovy preservation: why it matters so much

Anchovies are one of the most delicate and valuable gourmet products. A tin of Cantabrian "Gourmet Selection" anchovies can cost 30, 40, or even more than 50 euros, depending on the quality and size of the fillets. Wasting product due to poor preservation is throwing money away and, more importantly, it's wasting months of artisanal work.

At the Mercat del Ninot in Barcelona, where we have been selling the best anchovies on the market for over 30 years, one of the most common questions we receive is precisely this: how to properly preserve anchovies. And the answer depends on the format: in oil, salted, or once the tin or jar has been opened.

In this guide, we cover all three scenarios in detail, provide professional tips we use in our shop, and clarify the most common questions about shelf life and food safety.

Storing anchovies in oil (unopened)

Anchovies in olive oil are the most common format and the easiest to preserve. They come already filleted, cured, and submerged in oil inside a tin or glass jar.

Basic rules

• Temperature: between 5 and 15 °C. The refrigerator is perfect, but a cool cupboard also works if it doesn't exceed 18 °C. Excessive heat accelerates oil oxidation and deteriorates texture.
• Position: always horizontal or with the lid facing up. Avoid leaving the tin inverted or at an angle for a long time.
• Light: keep away from direct light, especially if they are in a glass jar. Light degrades olive oil.
• Actual shelf life: the date on the packaging is indicative. Well-preserved anchovies in oil can last 2-3 years without a problem. In fact, many experts believe that anchovies improve during the first 12-18 months, gaining smoothness and allowing the fish flavors to meld with the oil.

Refrigerator or pantry?

There is debate about this. Our experience-based recommendation:

• If you plan to consume them within 6 months: a cool pantry (15-18 °C maximum).
• If you plan to store them longer: refrigerator. Cold slows down any deterioration process.
• If your home is hot (summer in Barcelona, for example): always the refrigerator. At 30 °C outside, even the pantry can be too warm.

Storing salted anchovies

Salted anchovies are whole anchovies (with bones) preserved in layers of coarse salt inside a container, usually a large glass jar or a cylindrical tin. This is the most traditional format and the one that best preserves the original flavor of the fish.

If you're interested in the cleaning and preparation process, we have a complete guide on salted anchovies: how to buy, clean, and prepare.

Storing an unopened jar

• Duration: salted anchovies can last for years. Salt is the most effective preservative there is. There are jars that are opened after 2-3 years and the product is perfect.
• Temperature: cool, between 8 and 15 °C. The refrigerator is ideal.
• Brine matters: if the jar contains liquid (brine), make sure the anchovies are completely covered. If the level drops, add coarse salt on top.

Storing an opened jar

• Do not remove all anchovies at once. Take only what you need with a clean fork and reseal.
• Maintain the salt layer: any remaining anchovies should remain covered in salt. If the surface is exposed to air, add a layer of coarse salt.
• Always refrigerate: once opened, the jar must be kept in the refrigerator.
• Duration once opened: if you maintain the salt covering, up to 6 months without a problem. If the salt level drops or the anchovies are exposed, consume them within 2-3 weeks.

Related Products from Bacalalo

Cantabrian Anchovy Fillets "00" Premium

€24.90

View product →

Storing anchovies once opened (in oil)

This is the critical point where most people make mistakes. You've opened a tin of premium double zero anchovies, served a few, and now half a tin remains. What to do:

The correct method

1. Never leave anchovies in an open tin. The oxidized tin in contact with air and oil generates metallic flavors. This is the most common mistake.
2. Transfer to a glass container: a small jar with a screw-top lid is perfect. Glass does not interact with the oil or the fish.
3. Cover completely with olive oil: the anchovies should be 100% submerged. If the original oil is not enough, add extra virgin olive oil until covered. The oil acts as a barrier against air and prevents oxidation.
4. Seal tightly and refrigerate: airtight lid and place in the refrigerator between 2 and 4 °C.
5. Consume within 7-10 days: once opened and properly transferred, anchovies maintain their quality for approximately one week. Beyond that, the texture begins to deteriorate.

Professional tips with olive oil

These are the tricks we use at our shop in Mercat del Ninot:

• Use the same type of oil: if the anchovies come in extra virgin olive oil, refill with the same type. Mixing with sunflower oil or other types changes the flavor.
• Add a clove of garlic: a peeled and slightly crushed garlic clove in the jar with the leftover anchovies adds an extra touch of flavor and has natural antibacterial properties.
• A few drops of Sherry vinegar: if you like anchovies with a more acidic touch, a teaspoon of Sherry vinegar in the covering oil creates a spectacular mini-marinade.
• Save the leftover oil: the oil in which the anchovies have been stored is liquid gold. Use it to dress salads, make toast, or cook pasta. It has all the umami of cured fish.

Common mistakes in anchovy preservation

After serving thousands of customers, these are the most common mistakes we see:

• Leaving the open tin in the refrigerator: the most serious mistake. The tin rusts, the oil absorbs odors from other foods, and the flavor degrades within 24-48 hours.
• Storing in plastic: plastic containers absorb the smell of fish and can transfer flavors to the product. Always use glass.
• Not covering with oil: anchovies exposed to air dry out, darken, and develop a bitter taste. Covering with oil is mandatory.
• Freezing anchovies in oil: technically possible, but the texture changes significantly. The fillets become soft and lose their characteristic firmness. We do not recommend it.
• Using wet or dirty utensils: always remove anchovies with a clean, dry fork. Moisture or food debris can accelerate deterioration.

Actual shelf life of anchovies: what the label doesn't tell you

The expiration dates on canned goods are conservative due to regulations. The reality of anchovies' shelf life:

Anchovies past their best-before date (not to be confused with expiration date) are not dangerous, but they may lose texture and develop a stronger flavor. If they smell good and have a good color when opened, they are perfectly edible. If you're looking for an intermediate format of exceptional quality, our Cantabrian anchovy fillets are perfect to always have on hand in the pantry.

Signs that anchovies have spoiled

• Strong ammonia or rancid smell (the normal smell is of sea and salt)
• Dark gray or green color (they should be pinkish-brown)
• Pasty or viscous texture
• Oil has bubbles or foam
• Intense bitter taste

If you see any of these signs, do not consume the product.

Preservation for hospitality and professional use

If you buy anchovies in large format for a restaurant or catering, the rules are the same but with nuances:

• Large tins (1 kg or more): once opened, divide into portions in smaller glass jars. It is more practical, and each portion is exposed to air only when it is to be used.
• FIFO rotation: first in, first out. Mark each jar with the opening date.
• Constant temperature: avoid repeatedly taking anchovies out of the refrigerator and putting them back in. Temperature changes accelerate deterioration.

Frequently asked questions

Conclusion

From Mercat del Ninot in Barcelona, we have been selecting the best seafood products for over 35 years. If this guide has been useful to you, explore our catalog at bacalalo.com and receive at home the same quality we have sold in the market since 1990.

Related guides

• Canned Fish: How to Choose the Best
• Gourmet Cans for Gifting
• Easy Appetizers with Canned Goods and Smoked Products
• Seafood Paella: Traditional Recipe Step-by-Step