Best Cantabrian anchovies by caliber (summary): 1) Caliber 00 — the largest (8-9g fillet, 14-16cm), 18-22 months curing, for toast with butter and a premium experience. The "00" Premium by Bacalalo is the benchmark. 2) Caliber 0 — balance (6-7g per fillet, 12-14cm), ideal for daily use and for gildas. The "0" Gourmet Selection is our top seller. 3) Caliber 1 — small (4-5g, 10-12cm), short curing, ideal for cooking. Clear technical difference, not marketing.
Caliber is probably the most important and least explained piece of information when buying Cantabrian anchovies. The difference between buying caliber 00 and caliber 1 is as great as the difference between Rioja Reserva and table wine: same grape, different product. Here we explain what each caliber is, when to choose it, and which brands dominate in each one. We tested in March-April 2026 with Cantabrian brands.
What is anchovy caliber
Caliber is a size classification based on how many fillets fit into a standard can (RR-125 or large 8oz can). The smaller the number, the larger the fillet:
- Caliber 000: ~10-12 fillets per large can. 9-11g fillet, 16-18cm. Exceptionally rare.
- Caliber 00: ~14-16 fillets per can. 8-9g fillet, 14-16cm. Absolute premium.
- Caliber 0: ~18-22 fillets. 6-7g fillet, 12-14cm. The premium standard.
- Caliber 1: ~24-30 fillets. 4-5g fillet, 10-12cm. Standard for cooking.
- Caliber 2: ~32-40 fillets. 3-4g fillet. Small.
- Caliber 3: ~45+ fillets. Small industrial fillet.
Caliber depends on the anchovy caught. Spring seasons (April-June) produce larger anchovies; autumn produces smaller calibers. That's why calibers 00 and 000 are rare — they only appear in the first few weeks of a good fishing season.
Comparison methodology
For each caliber, we evaluated four variables:
- Actual availability: which brands consistently offer it.
- Average curing: larger calibers usually have longer curing times.
- Actual drained price €/kg: consumer price as of March 2026.
- Ideal use: toast / pintxo / cooking / gilda / gift.
#1 — Caliber 00 (the largest common)
Caliber 00 is the premium caliber par excellence. Few brands work with it seriously: Don Bocarte (Serie Oro), Bacalalo / Leonardo (Anchoa "00" Premium), Casa Santoña in some batches, Reina del Cantábrico in its "Selección" range.
- Technical characteristics: 8-9g fillet, 14-16cm in length. Uniform rose-mahogany color. Firm flesh with visible fat marbling.
- Typical curing: 12-22 months (the longer, the more complex).
- Actual price €/kg: 65-95€/kg to the consumer.
- Ideal use: consumption on toast with unsalted butter, premium bar pintxo, gourmet gift, "wow" experience at dinner.
The "00" Premium Cantabrian Anchovy by Bacalalo (Leonardo) is our top-of-the-range: 22 months of curing in a traditional cellar, hand-bled with a spoon, EVOO. It's the product we give as a gift when someone asks us "what should I bring to impress at a dinner party".
#2 — Caliber 0 (the balanced one)
Caliber 0 is the sweet spot. It has the visual and flavor presence of a premium product, without the excessive cost of the 00. This is the caliber that most gourmets buy for regular use.
- Technical characteristics: 6-7g fillet, 12-14cm. Uniform pink color.
- Typical curing: 8-12 months.
- Actual price €/kg: 45-65€/kg.
- Ideal use: gildas (no waste), home appetizers, salads, anchovies with tomato, daily use.
Brands that dominate in 0: Casa Santoña, Don Bocarte (standard range), Reina del Cantábrico, Yurrita, and our Cantabrian Anchovies "0" Gourmet Selection. It's our top seller by volume, year after year, because it offers a difference from generic brands without the price jump of the 00.
If I had to recommend a single anchovy for regular use without much thought: caliber 0 from a premium brand.
#3 — Caliber 1 (for cooking)
Caliber 1 is not "bad anchovy" — it's smaller anchovy with a different use. Serious brands work with caliber 1 with the same preparation but on smaller anchovies.
- Technical characteristics: 4-5g fillet, 10-12cm. Thinner, less visually spectacular.
- Typical curing: 6-9 months (long curing times for small calibers don't add much).
- Actual price €/kg: 30-45€/kg.
- Ideal use: cooking (anchovy melted in hot oil, chopped anchovy in sauce, escarole with anchovy, pizzas, pastas, spaghetti puttanesca).
Brands in caliber 1: Codesa, Conservas Hoya, Angelachu, Solano Arriola, basic ranges of Casa Santoña and Reina del Cantábrico. Also the salted anchovies caliber 10/11 for cleaning that we sell for those who want to clean them at home and create a premium product with a margin.
There's no point in buying caliber 00 to melt in hot oil over pasta. Caliber 1 serves the same gastronomic purpose at half the price. It's the professional chef's anchovy when the anchovy is an ingredient, not the star.
Extra calibers: 000, 2 and 3
Caliber 000: rare and expensive. Only in very specific batches from exceptional fishing seasons. Brands like Don Bocarte offer 000 in limited productions with prices of 110-180€/kg. For collectors or high-end restaurants.
Caliber 2 and 3: smaller calibers mainly go to the economical HORECA channel, industrial canning, and generic brands. Correct quality for intensive use, but rarely labeled as caliber 2/3 in premium retail — sold as "anchovies" without specifying.
Comparative table by caliber
| Caliber | Fillet size | Curing | Real €/kg | Ideal use | Score |
|---|---|---|---|---|---|
| 000 | 10-12g · 17cm | 22+ months | 110-180€ | Collector / high-end | 9.7 |
| 00 | 8-9g · 15cm | 12-22 months | 65-95€ | Premium toast / gift | 9.4 |
| 0 | 6-7g · 13cm | 8-12 months | 45-65€ | Daily use / gilda | 8.8 |
| 1 | 4-5g · 11cm | 6-9 months | 30-45€ | Cooking / pasta / pizza | 7.8 |
| 2 | 3-4g · 9cm | 5-7 months | 22-35€ | HORECA / industrial | 7.0 |
| 3 | ~3g · <9cm | 4-6 months | 15-25€ | Generic brand | 6.0 |
Which to choose based on your use (quick decision)
- Toast with unsalted butter or pure anchovy pintxo: caliber 00 or 000.
- Gourmet gift / anniversary / special dinner: caliber 00 with a nice tin.
- Daily use / home appetizer with family: caliber 0.
- Gildas at home: firm caliber 0. The 00 wastes under the vinegar, the 1 breaks.
- Salad with anchovies, escarole with anchovy, spaghetti puttanesca, pizza: caliber 1.
- Melted sauce (anchovy melted in hot oil with garlic): caliber 1, don't waste 00.
- To clean at home and assemble your product: salted anchovy caliber 10/11 (unfilleted).
View the entire range of Cantabrian anchovies
Calibers 00, 0, and for cleaning — direct from Cantabria.
Go to collectionHow to verify the real caliber upon receipt
Some brands serialize the caliber on the label without the content respecting it. Three quick checks when opening a jar/can:
- Count the fillets: in an RR-125 can (125g net) there should be 14-16 fillets for caliber 00, 18-22 for 0, 24-30 for 1. If there are 35 fillets in a can labeled "00", the real caliber is 1 or 2.
- Measure the length: a ruler on the plate with an extended fillet. 14-16cm = 00, 12-14cm = 0, 10-12cm = 1.
- Weigh a drained fillet: kitchen scale. 8-9g = 00, 6-7g = 0, 4-5g = 1.
If the brand fails to match the labeling, write to them and ask for a refund. Serious brands will rectify it.
Conclusion: caliber changes use, not quality
A well-made caliber 1 is an excellent product — for its use. A poorly made caliber 00 (short curing, machine-bled, vegetable oil) is worse than a well-made caliber 1. Caliber defines the use, preparation defines the quality. For daily use, 0 is the absolute king: presence, flavor, and reasonable price.
If you're buying and just want "a good anchovy," the caliber 0 we sell. If you're looking for the premium experience, the 00. If you're going to make puttanesca pasta, don't buy 00 — spend less and buy 1.
Related resources: ranking of 12 Santoña brands, best anchovies in the world, best gildas in Spain.
Frequently asked questions
What does caliber 00 mean for an anchovy?
Caliber 00 indicates fillets weighing 8-9 grams each, 14-16 cm in length, ~14-16 fillets per standard large can. It is the common premium caliber, along with the rarer 000. The lower the number, the larger the fillet.
Is it worth paying double for caliber 00 vs 0?
For toast with butter and a premium experience: yes, the 00 is 15-20% better in flavor and much more visually impressive. For daily use: no, the 0 covers 80% of the experience at half the price.
Why do some brands not specify the caliber?
For two possible reasons: 1) generic/industrial brand where the caliber is variable; 2) the brand wants to hide that the caliber is not premium. Serious brands always specify the caliber. If it's not stated, assume caliber 1-2.
Are caliber and curing months related?
Yes, generally. Calibers 00 and 000 usually have curing times of 12-22+ months (the investment justifies the long curing). Calibers 1 and 2 usually have 6-9 months (curing them longer doesn't add much). But there are exceptions: premium brands can make caliber 1 with 12 months curing, and that is excellent for cooking.
Is caliber 1 "bad anchovy"?
No. Caliber 1 is a smaller anchovy with a different use: cooking, pasta, pizza, salads. A well-made caliber 1 is excellent for melting in hot oil. A caliber 00 melted in hot oil is a waste. Caliber indicates use, not quality.
Does size 0000 exist?
Not officially. The maximum commercial size is 000. Some brands use "0000" as a marketing gimmick, but it's not standard. If you are offered "0000 anchovy," check the weight per fillet (it should be 11g+ to justify the name).
What size are "salt-cured anchovies for cleaning"?
They are generally identified by the number of pieces per kilo (10/11, 14/16, etc.). "10/11" means 10-11 whole pieces per kilo, which is roughly equivalent to size 0 once filleted. We sell 10/11 salt-cured anchovies for cleaning for those who want to do the final step at home.
Why is size 00 so rare?
Because only the largest anchovies yield size 00 when filleted. Good fishing seasons (April-June) produce a limited proportion of large anchovies, and many years, a proportion of the catch goes to size 0 or 1. That's why premium brands usually have limited stock of 00.
Should I buy Premium "00" Anchovy or "0" Selection from Bacalalo?
Honest recommendation: if it's for a gift or special occasion, the Premium "00". If it's for home and you'll consume them somewhat frequently, the "0" Selection. The technical difference is real (22 vs. 12 months of curing, 8-9g vs. 6-7g per fillet), but the gastronomic difference for regular use doesn't always justify the price jump.
What size do chefs recommend?
For plating in high-end restaurants: 00 or 000 (visual presence). For everyday cooking in a restaurant: size 1 (price consistent with margin). For vermouth/appetizer in a bar: size 0. It's the same as at home, scaled to the volume of the business.
About the author
Lalo González Rodríguez — Mercat del Ninot, Barcelona. 30 years working directly with Cantabrian producers. We openly taste and publish without sponsorships. If your brand produces size 00 with serious craftsmanship and you would like to appear in our next comparative review, please contact us.
