Quick summary: A tasting batch of premium Cantabrian anchovy combines different sizes (00, 0, 1) and/or different Santoña brands, with neutral bread, butter, and olive oil. Real premium anchovy is Engraulis encrasicolus from the Cantabrian Sea, cured for 9-12 months, hand-filleted, in olive oil. Size 00 = €1.50-€2.50 per fillet (May 2026); size 1 = €0.40-€0.90. Reputable brands: Codesa, Don Bocarte, Olasagasti, Sanfilippo. A tasting for 6-8 people requires 3-4 tins and 30-40 min.
What defines a real Cantabrian anchovy
To speak with authority, here are the technical details:
- Species: Engraulis encrasicolus. Any other species is not European anchovy.
- Area: Cantabrian Sea (FAO 27.VIII). Fishing season primarily April-June.
- Curing: minimum 6 months, premium 9-12 months. Slow curing is key to concentrated flavor.
- Cleaning and filleting: manual by hand. Machines destroy texture.
- Preservation: olive oil (extra virgin in premium range). Sunflower oil = medium-low range.
- Producer origin: Santoña, Laredo, Colindres, Castro Urdiales (Cantabria). There is also serious production in Getaria/Ondarroa (Basque Country).
The anchovy my grandfather used to sell
At Mercat del Ninot, we have been working directly with producers from Santoña for 35 years. The difference between a premium anchovy cured for 12 months and an industrial one cured for 4 months is clear: the texture, the length of the whole fillet, the characteristic reddish color, the long aftertaste. This is not marketing — these are verifiable factors.
Sizes 00, 0, 1 — verifiable differences
| Size | Fillet length | Fillet weight | Price per fillet | Recommended use |
|---|---|---|---|---|
| Size 00 (extra selection) | 14-17 cm | 7-10 g | €1.50-€2.50 | Premium tasting, gift, event |
| Size 0 (selection) | 12-14 cm | 5-7 g | €0.80-€1.50 | Standard premium tapa |
| Size 1 (standard) | 10-12 cm | 3-5 g | €0.40-€0.90 | Daily use, omelette, salad |
| Size 2 / industrial | <10 cm | <3 g | €0.15-€0.35 | Volume, not tasting |
May 2026 figures are indicative. Size also depends on the fishing season and time of year.
Size 00 · Extra selection Santoña
Cantabrian Anchovies "0" Gourmet Selection
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot
38.90€
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The difference between 00 and 1 is not just "larger". Size 00 comes from adult anchovies (3-4 years old) with enough fat for slow curing without losing texture. Size 1 is young or small anchovy — a more subtle flavor, ideal for bulk use but not for tasting.
Reputable brands from Santoña and Laredo
Selection of historic producers with serious production:
| Brand | Origin | Characteristic | Positioning |
|---|---|---|---|
| Codesa | Santoña | Traditional curing 12+ months | Classic premium |
| Don Bocarte | Santoña | Cod family, process control | Premium gourmet |
| Olasagasti | Getaria | Basque Country, tradition | Artisan premium |
| Conservera de Esteban | Santoña | Slow curing | Standard premium |
| Sanfilippo | Santoña | Italo-Cantabrian, historic tradition | Premium tasting |
| Catalina | Santoña | Small family business | Pure artisan |
| Solano | Laredo | Traditional, no marketing | Solid artisan |
There are many other equally reputable small canneries. The local "Anchoa del Cantábrico" or "Sello Calidad Cantábrico" (Cantabrian Anchovy Quality Seal) provides an additional guarantee of origin.
Red flag: anchovy with "del Cantábrico" brand but packed in another region with no clear traceability. Ask the supplier for the specific producer before buying.
Real price per fillet (May 2026)
Prices updated May 2026. Indicative figures verified with labels and public listings. They may vary by region, season, and stock rotation. Verify before purchasing.
How to calculate price per fillet (the honest metric):
| Format | Retail price per tin | Price per fillet | Use |
|---|---|---|---|
| 50 g tin (≈6-8 size 1 fillets) | €4-€6 | €0.50-€1.00 | Standard home use |
| 80 g tin (≈10-12 size 0 fillets) | €12-€18 | €1.00-€1.80 | Common premium tapa |
| 160 g tin (≈16-20 size 0 fillets) | €20-€28 | €1.00-€1.75 | Better €/fillet |
| 50 g size 00 tin (≈4-6 XL fillets) | €10-€15 | €1.50-€3.00 | Tasting / gift |
Large tin · Cantabrian Anchovy 160g olive oil
Cantabrian Anchovy Exclusive in Olive Oil Selected Fillets - 160g | Leonardo
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot
14.95€
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Menu 45 fillets · Restaurant / catering
Cantabrian Anchovy Menu - 45 Fillets
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot
26.95€
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How to assemble a tasting batch
Three batch formats depending on objective:
Basic batch (home tasting 4-6 people)
- 3 tins of different sizes from the same producer (00, 0, 1)
- Neutral toasted bread + artisanal butter
- 1 bottle of Fino or Manzanilla sherry
- Estimated cost: €40-€65
Premium batch (tasting 6-8 people)
- 4 tins: 2 different brands in size 00, 2 brands in size 0
- Bread, butter, extra virgin olive oil, mild vinegar
- 2 bottles of Fino + Manzanilla
- Estimated cost: €80-€130
Professional batch (corporate tasting 12+ people)
- 5-6 tins of size 00 from different brands (Codesa, Don Bocarte, Sanfilippo, Olasagasti, Catalina, Solano)
- Differentiated bread, 2-3 different butters, oil, vinegar, capers
- Fino + Manzanilla + optional vermouth
- Tasting slates with technical notes
- Estimated cost: €150-€300
HoReCa / Wholesale Order
Order for restaurant, catering or event?
We serve restaurants, hotels, caterers and gourmet stores. 24-48h delivery within the peninsula, large formats and volume discounts. Request a custom quote.
Request professional tasting batch →
Step-by-step tasting: what to look for
- Visualize the fillet: length (whole fillet, not broken), characteristic reddish color, oil sheen. Short broken fillet = industrial processing.
- Smell: marine, salty, slightly cured. It should NOT smell strongly fishy or rancid. A rancid smell indicates oxidation.
- Texture in the mouth: firm but soft, flakes when chewed, no hard gristle. Granular or rubbery texture = curing problem.
- Initial taste: balanced salty, not aggressive. Salt should complement, not dominate.
- Aftertaste: long, complex, marine. If it disappears in 5 seconds = industrial anchovy. Real premium lasts 30+ seconds.
- Oil: taste a drop — it should taste of oil with anchovy notes, not anchovy with masked oil. Better with extra virgin olive oil.
Pairing for a tasting event
- Fino de Jerez (Tío Pepe, La Bota, Inocente): unbeatable classic, combined salinity.
- Manzanilla de Sanlúcar: fresher, ideal for summer.
- Artisanal white vermouth: for a more relaxed event, Catalan vermouth on tap.
- Cava brut nature: if the event includes other seafood tapas.
- Txakoli: if the tasting is of Basque producers.
Avoid strong red wines (they overpower), sweet white wines (they clash with the salt).
Cantabrian anchovy fillets · Tasting format
"00" Premium Cantabrian anchovy fillets
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot
24.90€
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5 common mistakes when organizing a tasting
- Mixing premium and supermarket anchovies without warning. Well-intentioned but distorts — better a pure premium tasting.
- Dense and aromatic bread. Neutral toasted bread (baguette or coca de pa) lets the fillet shine. Cereal or aromatic bread interferes.
- Salted butter. Anchovies already provide salt — salted butter amplifies it. Use artisanal unsalted butter.
- Serving too cold. Cold numbs nuances. Bring to room temperature 15-20 min before serving.
- Tasting without notes. For an event, a blackboard with categories (texture/flavor/aftertaste/fillet length) helps comparison.
Conclusion
A serious Cantabrian anchovy tasting set is put together by combining different sizes (00, 0, 1) and brands, with neutral accompaniments (bread, butter, olive oil, fino). The difference between premium 00 anchovies and supermarket anchovies is real and verifiable in texture, fillet length, color, and aftertaste. For a corporate event, a professional set with 5-6 brands of size 00.
If you want to assemble your own set, at Bacalalo we select directly from Santoña producers — ask for custom combinations for home or corporate tastings.
HoReCa / Wholesale Order
Order for restaurant, catering or event?
We serve restaurants, hotels, caterers, and gourmet shops. Delivery within 24-48h on the peninsula, large formats, and volume discounts. Request a custom quote.
Request a custom set →
Related articles
- Mercadona Anchovy vs. Premium Cantabrian Anchovy: An Honest Comparison
- Anchovies for HoReCa Restaurants: Formats and Wholesale Prices
- Anchovy Business Gift: Premium Corporate Hamper
- Full Cantabrian Anchovy Collection
Frequently Asked Questions
What defines a real Cantabrian anchovy?
Engraulis encrasicolus anchovies caught in Cantabrian waters (Anchovy season, mainly April-June). Cured in salt for a minimum of 6 months, preferably 9-12 months. Hand-cleaned, hand-filleted (not machine), packed in olive oil (not sunflower oil in serious versions). The "Cantabrian anchovy" seal has a PGI. Production is concentrated in Santoña, Laredo, Colindres, Castro Urdiales.
What is the difference between sizes 00, 0, and 1?
00: largest anchovies, caught at the peak of the season, thick fillet 7-10 g, complex and meaty flavor. 0: standard premium large size, fillet 5-7 g, concentrated, balanced flavor. 1: medium size, fillet 3-5 g, more subtle flavor, ideal for volume. Superior size (00) has a significantly higher price — it is the tasting format.
How much does a premium 00 anchovy cost in 2026?
Indicative May 2026: 00 extra selection fillet €1.50-€2.50 per fillet (can of 12-16 fillets around €18-€35). Premium 0 size €0.80-€1.50 per fillet. Standard 1 size €0.40-€0.90 per fillet. The difference with supermarket anchovies (Mercadona, ~€0.20-€0.40/fillet) is real and verifiable by taste.
Which Santoña brands are reputable?
Recognized historical brands: Codesa, Don Bocarte, Olasagasti, Conservera de Esteban, Sanfilippo, Anchoas Hoya, Catalina, Lolín, Solano. There are good smaller canneries — the local Santoña/Laredo seal is a sign of origin, but the specific curing varies between producers. The "Cantabrian Quality Seal" award provides additional guarantee.
How to assemble a tasting set for 6-8 people?
Ideal composition: 3-4 cans of different sizes (00, 0, 1) and/or 3-4 different brands of the same size. Accompany with neutral toasted bread, artisanal butter, extra virgin olive oil, mild vinegar. Tasting board with categories. Fino or manzanilla wine in a small glass. Quantity: 3-5 fillets per person total across all anchovies.
Anchovies in olive oil or sunflower oil?
Serious premium anchovies come in extra virgin olive oil. Sunflower oil is used in cheaper, lower-priced versions. Olive oil preserves the flavor better, doesn't mask it, and adds its own profile. Premium anchovies are always in olive oil — sunflower oil is a sign of mid-to-low range.
How to store anchovies after opening the can?
Once opened, cover the fillets with olive oil, cover with film, and refrigerate at 2-4 °C. Consume within 5-7 days maximum to maintain optimal texture. Do not freeze (it changes the texture). Unopened anchovies can last 2-4 years under refrigeration (curing continues). If the can is swollen or has a strange odor, discard.
Do anchovies improve with time in the can?
Yes — for 2-3 years under correct refrigeration, slow curing continues. Anchovies continue to soften and develop flavor. After 3-4 years they may start to lose fat and texture. Cans with an optimal date of 18-24 months are common for premium products. Do not confuse expiration with best-before date.
How to organize a corporate anchovy tasting event?
For a professional event: 4-6 different brands, 4-6 fillets per person, evaluation board (texture, flavor, salinity, fillet length), preliminary technical notes, fino/manzanilla wine. Duration 60-90 min. Indicative price for a professional tasting set €15-€25 per person. Request a B2B quote with number and date.
Where to buy a premium Cantabrian anchovy set?
In our Cantabrian anchovy collection, we offer 00, 0, and 1 selections from Santoña producers. Cans of 8, 10, 16, and 45 fillets, anchovies to be cleaned for chefs, tasting packs. We also serve the HoReCa channel with volume discounts.
LG
Lalo González Rodríguez
Third generation of cod merchants at Mercat del Ninot. Selects salted fish, anchovies, salmon, and caviar for the counter, online, and HoReCa channel.
