Cod Blog: Recipes, Guides and Comparisons
Quick answer: The size of an anchovy indicates the number of fillets per kilogram of the original anchovy. 00 is the largest size (8-9g fillets, 14-16 cm, 90-110 fillets/kg), 0 is medium (6-7g, 12-14 cm, 130-150 fillets/kg), 1 is small (4-5g, 10-12 cm, 180-220 fillets/kg). The larger the size, the longer the curing process and the higher the price. For toast with butter, 00. For gildas and daily use, 0. For cooking, 1. We explain it without tricks.
Quick answer: Cantabrian anchovies are produced in six phases: 1) purse-seine fishing between March and June (the "fishing season"), 2) heading, gutting, and cleaning, 3) salting in barrels under pressure for 6 to 24 months, 4) washing and drying, 5) manual filleting, removing skin and bones, and 6) packing in olive oil. The entire premium process takes between 12 and 24 months. The industrial process is completed in 4-6 months. The difference is noticeable in every fillet.
Quick answer: "Cantabrian anchovy" is the geographical designation (any anchovy caught in the Cantabrian Sea — the northern coast of Spain and southwestern France). "Santoña anchovy" is a sub-designation that indicates it has been processed in Santoña (Cantabria), the historic epicenter of salting since 1883. Not every Cantabrian anchovy is from Santoña, but almost every Santoña anchovy is from the Cantabrian Sea. The real difference is not in the fish but in who cures it. We explain it without marketing.
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The best anchovies from Cantabria by caliber (summary): 1) Caliber 00 — the largest (8-9g fillet, 14-16cm), cured for 18-22 months, for toast with butter and a premium experience. Bacalalo's "00" Premium is the benchmark. 2) Caliber 0 — balanced (6-7g per fillet, 12-14cm), ideal for daily use and for gildas. Our "0" Gourmet Selection is our top seller. 3) Caliber 1 — small (4-5g, 10-12cm), short curing time, ideal for cooking. Clear technical difference, not marketing.
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