6 products
Here you'll find our selection of Cantabrian anchovies and whitebait in vinegar, handcrafted and ready for your tapas. We work with meaty, clean pieces, filleted by hand and preserved in mild oil and white wine vinegar with salt to maintain their freshness and authentic flavor.
Buy "00" anchovies, whitebait fillets, and gourmet preserves with chilled shipping throughout Spain from our stall at the Mercat del Ninot (Barcelona). If you're looking to buy quality Cantabrian anchovies or whitebait online, this collection offers the best options for appetizers, salads, and tapas.
Cantabrian anchovies and pickled whitebait
Anchovies are arguably our flagship product, the one that makes us unique. We select specimens from the Cantabrian Sea and process each batch with meticulous cleaning and hand-rubbing to obtain meaty, uniform fillets with a clean, salty aroma. Meanwhile, our whitebait are made with fresh, boneless fish, perfectly marinated.
The anchovies are preserved in sunflower oil, white wine vinegar, and salt, maintaining their bright white color and characteristic freshness. Each label indicates the size, salt or acidity level, and suggested serving size, with serving ideas for toast, salads, and appetizer platters. Everything is shipped refrigerated for 24-48 hours to ensure it arrives in perfect condition.
35 years selecting the best product
Since 1990 at the Mercat del Ninot in Barcelona , our team has personally selected each product. If you have any questions about the cut, format, or origin, write to us and we'll advise you without obligation.
Why buy anchovies and whitebait from the Cantabrian Sea?
We select meaty Cantabrian anchovies and cured anchovies of superior caliber, handcrafted to achieve a firm texture and clean flavor. If you're looking to buy Cantabrian anchovies or pickled anchovies with consistent quality and 24-48 hour chilled delivery, this collection brings together our most popular formats for tapas, salads, and pintxos.
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Anchovies vs whitebait: key differences
Anchovies: anchovies cured in salt for months and filleted. Intense umami flavor and a smooth texture.
Anchovies: fresh fillets marinated in white wine vinegar and salt, then covered with mild oil to protect their freshness. More citrusy and lighter profile.
Formats you will find
Anchovy “00” / “0”: different sizes and curing points.
Tubs and cans: for domestic consumption or professional service.
Anchovies in vinegar: butterfly fillet, cleaned of bones and ready to plate.
Tasting packs: combinations of anchovies and whitebait for the perfect appetizer.
Processing and raw materials
Cantabrian origin in spring coastal.
Hand-filleted and cleaned piece by piece.
Preservation in mild oil in the case of anchovies, and white wine vinegar + salt in the case of whitebait to maintain shine, texture and authentic flavor.
Selection, species and size
We work with Cantabrian anchovies (Engraulis encrasicolus) for their firm flesh, sheen, and balanced fat content. Careful sizing ensures uniform fillets and a consistent bite, whether salted (anchovy) or marinated (white anchovy). This approach facilitates clean plating and a consistent experience on boards and toast.
Handicraft of salted anchovies
The anchovies are carefully treated with hand-cleaning and rubbing, controlled salt maturation, and filleting that respects their texture and color. We aim for an elegant, subtle saltiness and a clean bouquet that allows them to be enjoyed on their own or with mild butter or oil. The result is a meaty, silky fillet with a uniform color.
Anchovies in vinegar: a balance of acidity and salt
The anchovies are bled, deboned, and marinated in white wine vinegar with just the right amount of salt to achieve that bright white color and a fresh acidity that doesn't overpower the fish. They are then preserved in sunflower oil to protect their texture and color until serving time.
Service and pairings
Serve chilled (not ice-cold) and let it come to room temperature for 5-7 minutes. Anchovies are delicious on warm toast with butter or mild olive oil; whitebait pairs well with citrus, fresh herbs, and mild pickles. In salads, balance them with bitter greens and a touch of sweetness (ripe cherry tomatoes). On charcuterie boards, alternate salty and acidic flavors with neutral elements.
Storage, expiration date and cold chain
Store between 0-4°C and adhere to the best before date shown. Once opened, consume within 24-48 hours, keeping the product well covered and the packaging sealed to prevent oxidation. Delivery takes 24-48 hours with thermal packaging and ice packs to maintain the cold chain.
Frequently Asked Questions
Look, that's the million-dollar question, and I'm going to explain it to you simply. Yes, they come from the same fish, but the magic is in how they're prepared.
Anchovy is that fillet that has spent months maturing in salt, a traditional process that can last between 6 and 12 months. The result is that silky texture, that dark reddish color, and that intense, deep, salty flavor... that umami that explodes in your mouth. It's like the Iberian ham of the sea, really.
Anchovies , on the other hand, are the same small fish, but marinated in white wine vinegar for one or two days and then preserved in sunflower oil. They have that bright white color and a fresh, slightly acidic, much milder flavor. They're perfect when you want something light.
In short: anchovies = intense saltiness for those who love a strong flavor; whitebait = acidic freshness for those who prefer something more delicate. Which one do you prefer?
Always store them in the refrigerator between 0-4°C, in the coldest part. Once opened, consume them preferably within 24-48 hours to enjoy their maximum quality.
Keep the fillets well coated in oil or cover them with cling film pressed directly onto the product to prevent oxidation. If the oil doesn't completely cover them, add a little more.
Only take out the amount you will consume, always use clean utensils, and reseal the container tightly immediately. Avoid storing them near foods with strong odors, such as cheeses or onions, as they easily absorb aromas.
Technically, yes, but it's not recommended if you want to maintain optimal quality. Freezing alters the anchovy's silky texture and causes it to lose firmness and its characteristic pearly white color. The aromatic profile is also affected.
If you absolutely must freeze them, do so in small, well-wrapped portions and always defrost them in the refrigerator for 12-24 hours, never at room temperature. Use them later in cooking (in pasta, stews, or sauces) rather than eating them raw.
For premium artisanal salted products like those from the Cantabrian coast, it's best to calculate the quantities carefully and enjoy them fresh.
For an appetizer or tapa, allow 30-50 grams per person. This amount is perfect for enjoying without overwhelming the palate.
If you prepare toasts, open-faced sandwiches or salads where they are the main ingredient, increase to 80-100 grams per person.
For mixed appetizer platters, combine approximately 40 grams of anchovies and 40 grams of whitebait per person, accompanied by crusty bread, butter, pickles, and olive oil. This way, each guest can create their perfect combination by balancing flavors.
Remove the product from the refrigerator 5-7 minutes before serving. At refrigerator temperature, the aromas are "dormant" and not all the nuances can be appreciated.
For anchovies, add a drop of mild extra virgin olive oil or a little quality butter that enhances the salty flavor without masking it.
For anchovies, complement with finely grated lemon zest, chopped fresh parsley, or a touch of pickled pepper. Avoid adding more vinegar, as it will mask the delicate flavors of the fish.
Arrange the fillets flat, never stacked, to show off their natural sheen. Serve with freshly toasted crusty bread and let each ingredient shine on its own.
High-quality sunflower oil is neutral and has no flavor of its own, allowing the fish's flavor to truly shine. In anchovies, it protects their delicate texture and pearly white color without interfering with the characteristic acidity of the white wine vinegar.
In anchovies, the mild oil helps to round out the saltiness and preserve the aromatic complexity that has developed over months of artisanal salting.
If you prefer extra virgin olive oil, you can add it when serving, but always in moderation and choosing mild varieties that complement without overpowering the nuances of the fish.
Yes, they are very nutritious. They provide high-biological-value protein, omega-3 (beneficial for cardiovascular and brain health), B vitamins, selenium, and calcium.
Whitebait are lighter and lower in sodium, ideal if you're watching your salt intake. Anchovies, due to their salting process, have a higher sodium content, so if you have high blood pressure or are monitoring your salt intake, consume them in moderation.
The key is balance: pair them with fresh vegetables like tomato, lettuce, or cucumber, and whole-wheat bread if possible. They're much healthier than processed snacks or potato chips, but like everything else, enjoy them in moderation. Pregnant women can safely consume them (the vinegar and salt eliminate anisakis parasites), but they should consult their doctor about portion sizes due to the sodium content.
Alternate anchovy fillets (salty intensity) with whitebait (fresh acidity) spread out well so that they look attractive.
Add neutral and complementary elements: assorted crispy bread (toasted baguette, regañás, crystal bread), quality butter, thinly sliced boiled potato, peeled and seeded tomato.
Incorporate mild pickles such as gherkins or spring onions that complement without competing, green olives and a good extra virgin olive oil for each diner to help themselves.
Use a nice wooden board, leave space between ingredients without piling them up, serve at a cool temperature (take it out of the refrigerator 5-7 minutes beforehand), and refresh the bread as it gets soggy. The goal is for each person to create their perfect bite by balancing flavors and textures.
What our customers say
I used to buy well-known brand anchovies at the supermarket, and they seemed fine. I tried the Cantabrian cod anchovies out of curiosity. I can't go back now. That's what I'd been missing my whole life without even knowing it.
I compared four artisanal brands. Bacalao's are the only ones that have the perfect balance: just the right amount of salt, a firm texture without being hard, and a deep flavor without being overpowering. The preserving oil is also top-notch.
I serve them with vermouth when friends are around, and the question is always the same: "Where are these anchovies from?" They've become my culinary calling card. A product that speaks for itself.
I've been ordering them regularly for the last 10 months. The quality-price ratio is unbeatable compared to what you find in gourmet shops. At home, they're our go-to anchovies. I can't imagine a vermouth without them.
I used to buy well-known brand anchovies at the supermarket, and they seemed fine. I tried the Cantabrian cod anchovies out of curiosity. I can't go back now. That's what I'd been missing my whole life without even knowing it.
I compared four artisanal brands. Bacalao's are the only ones that have the perfect balance: just the right amount of salt, a firm texture without being hard, and a deep flavor without being overpowering. The preserving oil is also top-notch.
I serve them with vermouth when friends are around, and the question is always the same: "Where are these anchovies from?" They've become my culinary calling card. A product that speaks for itself.
I've been ordering them regularly for the last 10 months. The quality-price ratio is unbeatable compared to what you find in gourmet shops. At home, they're our go-to anchovies. I can't imagine a vermouth without them.
I used to buy well-known brand anchovies at the supermarket, and they seemed fine. I tried the Cantabrian cod anchovies out of curiosity. I can't go back now. That's what I'd been missing my whole life without even knowing it.
I compared four artisanal brands. Bacalao's are the only ones that have the perfect balance: just the right amount of salt, a firm texture without being hard, and a deep flavor without being overpowering. The preserving oil is also top-notch.
I serve them with vermouth when friends are around, and the question is always the same: "Where are these anchovies from?" They've become my culinary calling card. A product that speaks for itself.
I've been ordering them regularly for the last 10 months. The quality-price ratio is unbeatable compared to what you find in gourmet shops. At home, they're our go-to anchovies. I can't imagine a vermouth without them.
I used to buy well-known brand anchovies at the supermarket, and they seemed fine. I tried the Cantabrian cod anchovies out of curiosity. I can't go back now. That's what I'd been missing my whole life without even knowing it.
I compared four artisanal brands. Bacalao's are the only ones that have the perfect balance: just the right amount of salt, a firm texture without being hard, and a deep flavor without being overpowering. The preserving oil is also top-notch.
I serve them with vermouth when friends are around, and the question is always the same: "Where are these anchovies from?" They've become my culinary calling card. A product that speaks for itself.
I've been ordering them regularly for the last 10 months. The quality-price ratio is unbeatable compared to what you find in gourmet shops. At home, they're our go-to anchovies. I can't imagine a vermouth without them.
I used to buy well-known brand anchovies at the supermarket, and they seemed fine. I tried the Cantabrian cod anchovies out of curiosity. I can't go back now. That's what I'd been missing my whole life without even knowing it.
I compared four artisanal brands. Bacalao's are the only ones that have the perfect balance: just the right amount of salt, a firm texture without being hard, and a deep flavor without being overpowering. The preserving oil is also top-notch.
I serve them with vermouth when friends are around, and the question is always the same: "Where are these anchovies from?" They've become my culinary calling card. A product that speaks for itself.
I've been ordering them regularly for the last 10 months. The quality-price ratio is unbeatable compared to what you find in gourmet shops. At home, they're our go-to anchovies. I can't imagine a vermouth without them.
I used to buy well-known brand anchovies at the supermarket, and they seemed fine. I tried the Cantabrian cod anchovies out of curiosity. I can't go back now. That's what I'd been missing my whole life without even knowing it.
I compared four artisanal brands. Bacalao's are the only ones that have the perfect balance: just the right amount of salt, a firm texture without being hard, and a deep flavor without being overpowering. The preserving oil is also top-notch.
I serve them with vermouth when friends are around, and the question is always the same: "Where are these anchovies from?" They've become my culinary calling card. A product that speaks for itself.
I've been ordering them regularly for the last 10 months. The quality-price ratio is unbeatable compared to what you find in gourmet shops. At home, they're our go-to anchovies. I can't imagine a vermouth without them.
I used to buy well-known brand anchovies at the supermarket, and they seemed fine. I tried the Cantabrian cod anchovies out of curiosity. I can't go back now. That's what I'd been missing my whole life without even knowing it.
I compared four artisanal brands. Bacalao's are the only ones that have the perfect balance: just the right amount of salt, a firm texture without being hard, and a deep flavor without being overpowering. The preserving oil is also top-notch.
I serve them with vermouth when friends are around, and the question is always the same: "Where are these anchovies from?" They've become my culinary calling card. A product that speaks for itself.
I've been ordering them regularly for the last 10 months. The quality-price ratio is unbeatable compared to what you find in gourmet shops. At home, they're our go-to anchovies. I can't imagine a vermouth without them.
I used to buy well-known brand anchovies at the supermarket, and they seemed fine. I tried the Cantabrian cod anchovies out of curiosity. I can't go back now. That's what I'd been missing my whole life without even knowing it.
I compared four artisanal brands. Bacalao's are the only ones that have the perfect balance: just the right amount of salt, a firm texture without being hard, and a deep flavor without being overpowering. The preserving oil is also top-notch.
I serve them with vermouth when friends are around, and the question is always the same: "Where are these anchovies from?" They've become my culinary calling card. A product that speaks for itself.
I've been ordering them regularly for the last 10 months. The quality-price ratio is unbeatable compared to what you find in gourmet shops. At home, they're our go-to anchovies. I can't imagine a vermouth without them.
