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Cantabrian Anchovies: Tradition and Maritime Excellence
Cantabrian anchovies are one of the most prized gastronomic treasures of Spain's northern coast. At Bacalalo , located in Barcelona's iconic Mercat del Ninot since 1990 , we exclusively select anchovies prepared using traditional methods passed down through generations in ports like Santoña, Laredo, Castro Urdiales, and Getaria.
The excellence of these anchovies begins with the raw material: fresh whitebait ( Engraulis encrasicolus ) caught in spring (April-June) in the cold waters of the Cantabrian Sea using sustainable purse seine nets. During these months, the whitebait reaches its optimal size (12-15 cm) and highest fat content, essential for the final result after salting.
Difference between Anchovies and Boquerones
One of the most frequent questions at our fishmonger's in the Mercat del Ninot is about the difference between anchovies and whitebait . Although both products come from the same fish ( Engraulis encrasicolus ), the preparation methods are completely different, resulting in products with opposite organoleptic characteristics.
Anchovies are fresh or preserved fish marinated in vinegar. Fresh anchovies are sold whole or filleted, with white flesh, a mild flavor, and a firm texture. Anchovies in vinegar (a traditional Andalusian preparation) are marinated in white vinegar for 3-6 hours , washed, filleted, and preserved in olive oil with garlic and parsley. They retain their pearly white color, meaty texture, and characteristic acidic flavor of vinegar with a mild sea flavor.
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.
Traditional Anchovy Production Process
The artisanal process of preparing Cantabrian anchovies is a centuries-old art that requires in-depth knowledge, patience, and specific conditions. At Bacalalo, we select anchovies from family-run canneries that rigorously perpetuate these traditional methods.
It all begins with selective fishing during spring (April-June) when the anchovies have reached optimal maturity after feeding intensively for months. They are caught using purse seine nets at dawn or dusk, when they form dense schools near the surface. The boats unload at port in less than 6-8 hours to guarantee maximum freshness.
At the processing plant, the manual heading and gutting begin: expert workers (traditionally women with skills passed down through generations) process each anchovy individually, precisely removing the head and viscera while preserving the integrity of the body. This manual phase is crucial; attempts at mechanization have failed due to damage to the delicate flesh.
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Nutritional Properties of Anchovies
Cantabrian anchovies are renowned not only for their exceptional flavor but also for their extraordinary nutritional profile, making them one of the most nutritionally concentrated seafoods. Every 100 grams of anchovies in oil provides approximately 200-210 calories, with a protein content of 25-29%, high-quality protein containing all the essential amino acids.
The fat content is significant (11-13%), but it is composed mainly of healthy unsaturated fats. Omega-3 fatty acids (EPA and DHA) are particularly noteworthy, present in very high concentrations (2,000-2,500 mg per 100g ), higher than in most other fish. These omega-3s have proven cardioprotective effects: they reduce triglycerides, prevent arrhythmias, lower blood pressure, improve endothelial function, and have potent anti-inflammatory properties. They are also essential for brain development and function.
How to Recognize Premium Quality Anchovies
Recognizing premium quality anchovies requires attention to several indicators that reveal both the raw material and the processing method. At Bacalalo , with 35 years of experience at the Mercat del Ninot in Barcelona, we apply rigorous criteria when selecting our Cantabrian anchovies.
Color is the primary indicator: quality anchovies have a uniform and intense reddish-pink hue (not dark brown), with a slight sheen that indicates adequate fat content. Very dark colors, brown patches, or grayish tones suggest excessive oxidation, poor preservation, or inferior raw material. The fillets should have a uniform thickness and a homogeneous color throughout.
The texture should be firm yet silky to the touch, with a certain unctuousness. Premium fillets hold their shape when handled, without falling apart or crumbling excessively (a sign of over-aging or improper handling). The skin, if present, should peel off easily. When bitten, the texture should be melt-in-your-mouth, almost creamy, never stringy, rubbery, or excessively hard (under-aging).
Gourmet Recipes with Cantabrian Anchovies
Cantabrian anchovies are a versatile ingredient that elevates any dish. At Bacalalo , after decades of advising customers at the Mercat del Ninot , we share recipes that our customers have perfected with our artisanal anchovies.
Tomato salad with anchovies and tuna belly is an unbeatable summer classic: thickly sliced seasonal tomatoes, tuna belly in oil, Cantabrian anchovies (4-5 fillets per person), black olives from Aragon, thinly sliced red onion, and fresh basil. Dress with extra virgin olive oil, sherry vinegar, salt, and pepper. Let it rest for 10 minutes before serving to allow the flavors to meld.
Gildas , an iconic Basque pintxo, combine simplicity and flavor: a pickled Basque chili pepper, a pitted Manzanilla olive, and a rolled anchovy fillet are skewered on a toothpick. The spicy, salty, and tangy contrast is addictive. Serve with ice-cold beer or txakoli.
Preservation and Handling of Anchovies
Proper storage of anchovies is essential to preserve their organoleptic qualities and food safety. At Bacalalo , Mercat del Ninot Barcelona since 1990 , we advise on best storage practices based on the purchase format.
Canned or jarred anchovies should be stored in a cool, dry, and dark place (pantry, cupboard away from heat sources) for the time indicated on the best before date, generally 2-3 years from the date of packaging. They do not require refrigeration until opened. Avoid exposure to direct sunlight and sudden temperature changes, which can alter the oil and accelerate oxidation.
Once opened, the anchovies should be refrigerated immediately at a temperature between 2-6°C . If there are any anchovies left in the original can, transfer them to a glass or food-grade plastic container with an airtight lid, ensuring they are completely submerged in oil (add extra virgin olive oil if necessary, as the oil protects against oxidation). Under these conditions, they will keep for 7-10 days while maintaining optimal quality.
Origin and Certifications of Our Anchovies
At Bacalalo , transparency regarding origin and quality has been a fundamental pillar of our business philosophy since 1990 at the Mercat del Ninot in Barcelona. Our Cantabrian anchovies come exclusively from family-run artisanal canneries located in historic ports along the Cantabrian coast: Santoña (Cantabria), considered the world capital of anchovies, Laredo, Castro Urdiales, and Getaria (Basque Country).
The raw material consists of fresh anchovies ( Engraulis encrasicolus ) caught in the waters of the Cantabrian Sea (FAO area 27.VIII.c) during the spring season (April-June) using sustainable purse seine nets with licenses regulated by scientific quotas. These cold waters, rich in plankton thanks to oceanic upwelling, produce anchovies with optimal fat content and ideal size (12-15 cm) for the production of premium anchovies.
Frequently Asked Questions
Cantabrian anchovies are fresh whitebait ( Engraulis encrasicolus ) caught in the waters of the Cantabrian Sea during spring (April-June). They undergo a traditional salting and prolonged maturation process (minimum 6 months, up to 14 months for premium products), are filleted by hand, and preserved in oil. This process completely transforms the fresh anchovy: the salt partially dehydrates the flesh, natural enzymes break down proteins generating complex aromatic compounds, the color changes from silver to reddish-pink due to hemoglobin oxidation, the texture becomes silky, and the flavor intense with deep umami notes. The result is a ready-to-eat product, requiring no cooking, with organoleptic characteristics completely different from the original whitebait. At Bacalalo , a fishmonger in Barcelona's Mercat del Ninot since 1990 , we select anchovies from family-run artisanal canneries in Santoña, Laredo, and Basque ports that maintain centuries-old traditional methods: manual heading, salting in barrels, controlled maturation, and hand-filleting, guaranteeing the highest quality. Cantabrian anchovies are recognized worldwide as a benchmark of excellence for the quality of their raw material (oily anchovies from cold waters) and masterful preparation.
Proper storage of Cantabrian anchovies preserves their quality. Canned or jarred anchovies should be stored in a cool, dry, and dark place (pantry, cupboard) for the period indicated on the best-before date (generally 2-3 years from packaging), without refrigeration. Avoid direct sunlight and sudden temperature changes, which can alter the oil. Once opened, the anchovies should be refrigerated immediately at 2-6°C . Transfer any remaining anchovies to a glass or food-grade plastic container with an airtight lid, ensuring they are completely submerged in olive oil (add extra virgin olive oil if necessary, as it protects against oxidation). Under these conditions, they will keep for 7-10 days while maintaining optimal quality. For anchovies purchased in bulk, always store them submerged in oil in a refrigerated, airtight container. Use clean, dry utensils each time you remove anchovies; moisture and cross-contamination accelerate spoilage. Do not reintroduce anchovies that have already been removed. Anchovies should NOT be frozen. Freezing drastically alters the silky texture, making them rubbery and crumbly upon thawing, with the oil separating. When handling anchovies, remove them from the refrigerator 15-20 minutes before serving to allow them to reach room temperature and fully develop their aromas. Drain excess oil with absorbent paper before serving if you prefer a less oily presentation. At Bacalalo , Mercat del Ninot Barcelona since 1990 , we pack and advise on optimal preservation to ensure you enjoy the highest quality.
Yes, Cantabrian anchovies are very healthy, with numerous scientifically proven nutritional benefits. They stand out for their exceptional omega-3 content (EPA and DHA): 2,000-2,500 mg per 100g , making them one of the most concentrated sources. These essential fatty acids have demonstrated cardioprotective effects: they reduce triglycerides (15-30%), lower blood pressure, reduce arrhythmias, improve endothelial function, and decrease platelet aggregation. Epidemiological studies associate regular consumption with a 30-40% lower risk of cardiovascular death. They also have potent anti-inflammatory effects that are beneficial for arthritis, inflammatory bowel disease, and psoriasis. For brain health, DHA is a structural component of neuronal membranes; adequate consumption is associated with better cognitive function, less cognitive decline and dementia, and a reduction in symptoms of mild to moderate depression. They provide high-quality protein ( 25-29g / 100g ) with all essential amino acids, vitamin D (for bone health and immune function), vitamin B12 (for neurological function), calcium (from softened bones), phosphorus, selenium (an antioxidant), iron, and iodine (for thyroid function). An important consideration: the high sodium content (3,000-4,000 mg/ 100g ) requires moderation in people with hypertension. However, typical servings are small ( 15-25g = 450-800mg sodium), reasonable amounts in a balanced diet. At Bacalalo , Mercat del Ninot Barcelona since 1990 , we recommend servings of 15-25g (3-5 fillets) 2-3 times per week as part of a healthy Mediterranean diet.
Gildas are an iconic Basque pintxo, a dish of utmost simplicity and flavor, combining Cantabrian anchovies with pickled vegetables. The traditional recipe we've been sharing since 1990 at Bacalalo , Mercat del Ninot Barcelona, is as follows: Ingredients per gilda: 1 quality Cantabrian anchovy fillet, 1 Basque pickled chili pepper (not too spicy, look for large ones like Ibarra), 1 Manzanilla olive with pit (the quality of the olive is crucial), long wooden or bamboo skewers. Preparation: Drain the chili pepper well from the vinegar and the olive from its brine. Roll the anchovy fillet tightly into a log. Thread the ingredients onto the skewer in this order: first the chili pepper (piercing it through the center), then the olive (passing the skewer through the pit), and finally the anchovy log (piercing it securely). Serve the gildas vertically in a narrow glass or tilted on a plate. The contrast of flavors is key: the mild spiciness of the chili pepper, the saltiness of the olive, the umami intensity of the anchovy, all unified by the acidity of the pickled vinegar. Variations: some versions add gherkin or pickled spring onion; modern versions include pickled whitebait instead of anchovy (a milder flavor). Ideal pairing: ice-cold beer, Basque txakoli, or vermouth. Gildas are eaten in one or two bites and are the perfect appetizer before a meal in the context of Basque tapas. At Bacalalo, we select premium Cantabrian anchovies specifically suited for gildas: medium size, firm texture that holds up well when rolled.
For authentic, high-quality Cantabrian anchovies in Barcelona , Bacalalo is your go-to destination. We are located in the Mercat del Ninot , an iconic municipal market in the Eixample district (Carrer de Mallorca between Casanova and Villarroel), where we have been selecting the finest artisanal anchovies from family-run canneries in Santoña, Laredo, Castro Urdiales, and Getaria since 1990. We offer premium anchovies matured for 12-14 months in extra virgin olive oil, select anchovies matured for 8-10 months (an excellent balance of quality and price), and semi-preserved anchovies aged for 6-8 months for everyday consumption. All are handcrafted using manual heading, traditional salting, and hand-filleting, without preservatives or additives. Each customer receives personalized advice on product differences, the necessary quantity for different uses, storage, and preparation. We offer a variety of formats: 50g tins (10-12 fillets), 100-150g jars, and 200-300g tins for events. We can open products for you to appreciate the quality before you buy. Mercat del Ninot , remodeled in 2015 while preserving its traditional essence from 1933 , offers an authentic Barcelona market experience with a friendly, family atmosphere. Opening hours: Monday to Friday 8:00-20:30, Saturdays 8:00-15:00 (closed Sundays). For special orders (events, quantities over 500g ), please contact us 48-72 hours in advance. We prepare personalized gourmet baskets combining anchovies with smoked cod, mojama (cured tuna), and premium preserves. We accept cash, card, and Bizum. We look forward to seeing you at Bacalalo to discover authentic Cantabrian anchovies.
The price of Cantabrian anchovies at Bacalalo , Mercat del Ninot Barcelona, varies depending on quality, maturation, and size. Premium anchovies, matured for 12-14 months in extra virgin olive oil, range from €60-80 /kg ( 50g cans = €3-4 , 100g = €6-8 ), offering a silky texture and aromatic complexity. Select anchovies, matured for 8-10 months, are around €45-55 /kg ( 50g cans = € 2.25-2.75, 100g = € 4.50-5.50), offering an excellent quality-price ratio, ideal for regular consumption. Semi-preserved anchovies aged 6-8 months cost €35-45 /kg ( 50g cans = € 1.75-2.25, 100g cans = € 3.50-4.50), an affordable option without sacrificing the quality of Cantabrian anchovies. These prices reflect a laborious artisanal process: manual heading, long maturation times (6-14 months), hand-filleting, and premium raw materials (fatty anchovies caught in the Cantabrian Sea in spring). Compared to anchovies from other origins ( €15-30 /kg), the difference justifies the investment in a superior product for special occasions or when anchovies are the star. For events and bulk purchases (over 500g ), we offer progressive discounts (10-15%). We offer tasting packs: a comparative pack with three 50g cans of different maturation periods for €9 . Gourmet pack combining premium anchovies ( 100g ), smoked cod ( 150g ), and cured tuna ( 80g ) for €25 . We accept cash, card, and Bizum. Regular customers receive a loyalty card with redeemable points. At Bacalalo , we've been offering authentic Cantabrian anchovies in Barcelona since 1990 .
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.
