Cantabrian anchovies

One of the most common confusions in Spanish gastronomy is the difference between boquerón and anchoa . Although many people believe they are different fish, the reality is more interesting: they are the same fish at different stages of processing .

The anchovy ( Engraulis encrasicolus ) is a small, blue fish, belonging to the Engraulis family, that inhabits the Mediterranean and the Atlantic (especially the Cantabrian Sea). When this fish is consumed fresh, fried, or marinated in vinegar , it is called a boquerón. Anchovies in vinegar have a pearly white color, a tender texture, and a mild, slightly acidic flavor due to the marinade. They are cleaned fresh, the central bone is removed, they are marinated in vinegar for 6-24 hours, and then preserved in olive oil with garlic and parsley.

Anchovies , on the other hand, are the same fish but processed completely differently. They are salted in large barrels for several months (between 6 and 12 months, depending on tradition), which produces a profound enzymatic transformation. During this period, the flesh changes color (turning reddish-brown), develops an intense, umami, and salty flavor, and the texture becomes firmer and meatier. After salting, the anchovies are cleaned, filled, and packed in olive oil.

Key differences:

• Processing: Boquerón = marinated in vinegar (quick process). Anchovy = prolonged salting (6-12 months).
• Color: Boquerón = pearly white. Anchovy = reddish brown.
• Flavor: Boquerón = mild, acidic, delicate. Anchovy = intense, salty, umami.
• Texture: Boquerón = tender, juicy. Anchovy = firm, meaty.
• Uses: Boquerón = tapas, salads, direct consumption. Anchovy = pizzas, sauces, gourmet appetizers, flavor enhancer.

At Bacalalo we offer both premium quality pickled anchovies and Cantabrian anchovies from the best artisan canneries, so you can enjoy both versions of this extraordinary blue fish.

Pickled anchovies (also called anchovies in escabeche in some regions, although technically escabeche involves cooking) are one of the most emblematic appetizers of Spanish cuisine, especially in the Mediterranean area and Andalusia. Their preparation is an art that requires fresh ingredients, refined technique, and patience.

Selecting fresh anchovies: The quality of the final product depends entirely on the freshness of the anchovies. The anchovies should be shiny, with bright, black eyes, firm flesh, and a fresh, sea-like smell (never ammoniacal). The best anchovies for marinating are medium-sized (12-15 cm), as very small ones fall apart in the marinade and very large ones can become too oily.

Hand-cleaned: This is the most laborious step and the one that determines the quality of the final product. Each anchovy is cleaned by hand: the head is removed with a clean cut, it is opened along the belly, the viscera are removed, and the central bone is removed from head to tail, leaving the two fillets joined at the tail (in a "V" shape). The fillets are gently washed with cold water to remove any traces of blood and scales. This manual process ensures that no bones remain and that the presentation is impeccable.

First marinade (vinegar): The cleaned anchovies are placed in a glass or ceramic dish (never metal, which reacts with the acid) and completely covered with white wine vinegar . The acidity of the vinegar "cooks" the fish through a chemical process (protein denaturation), similar to ceviche. The marinating time varies depending on the size and preferences: small anchovies need 4-6 hours, medium ones 6-8 hours, and large ones 8-12 hours. Some artisanal producers leave them for up to 24 hours for a more intense flavor. During this time, the flesh turns white and opaque, losing the translucent appearance of raw fish.

Draining and rinsing: After marinating, drain the anchovies and rinse them lightly with cold water to remove excess acidity. This step is optional but helps to mellow the flavor if the vinegar was too strong.

Second marinade (oil): Place the anchovies in an airtight glass container, layering them with very thinly sliced ​​garlic and chopped fresh parsley . Cover completely with extra virgin olive oil . Optionally, add a splash of vinegar (10-15% of the total) to maintain acidity. Seal and refrigerate for at least 4-6 hours before serving, although they will be even better if left to marinate for 24 hours. The olive oil adds juiciness, protects the fish from oxidation, and allows for refrigerated storage for 5-7 days.

At Bacalalo, our marinated anchovies follow this traditional artisanal process, with manual cleaning piece by piece and perfectly calculated marinating times to achieve the ideal balance between acidity, texture and flavor.

Knowing how to recognize the freshness of anchovies is essential, whether you're buying fresh anchovies to fry or checking the quality of the pickled anchovies you're buying. Here we explain the criteria we use at Bacalalo to select the best specimens.

Fresh anchovies (for frying or marinating):

• Eyes: They should be bright, lively, black, and prominent. Sunken, dull, or grayish eyes indicate a lack of freshness.
• Skin: It should be shiny, silvery, with metallic reflections and without blemishes. Dull, yellowish skin or skin with dark areas is a sign of deterioration.
• Flesh: When you touch the anchovy, the flesh should be firm and elastic, returning to its shape when pressed. If it leaves an indentation or the flesh is soft, the fish is not fresh.
• Smell: It should smell like the fresh sea, salty and pleasant. Any ammoniacal, acidic, putrid, or unpleasant smell indicates that the fish is spoiled and should not be purchased under any circumstances.
• Viscera: If the anchovy is whole and uncleaned, the viscera should be intact, not broken or disintegrated. Decomposed viscera are a clear indicator of lack of freshness.
• Rigidity: A very fresh anchovy exhibits some rigidity (rigor mortis), especially if it has been recently caught. After 12-24 hours this rigidity disappears and the fish becomes more flexible, but it may still be fresh if it meets the other criteria.

Anchovies in vinegar (already prepared):

• Color: The spines should be a uniform pearly white color, without yellowish, gray or brown areas (which would indicate oxidation or excessive time).
• Texture: They should have a firm but juicy appearance, not mushy or slimy.
• Liquid: The oil should be clear, transparent, or slightly cloudy from the garlic and parsley. Dark, cloudy, or foul-smelling oil indicates spoilage.
• Scent: It should smell of mild vinegar, garlic, and olive oil. If the smell is too acidic (excessive vinegar), ammonia-like, or unpleasant, do not buy it.
• Presentation: High-quality artisanal anchovies are cleaned, boneless, with whole (not broken) fillets, arranged neatly. Broken anchovies, those with bones, or those with viscera remnants indicate careless industrial processing.

Ideal size: For marinated anchovies, the medium size (12-15 cm) offers the best balance: meaty enough for texture, but not so large as to be greasy. For frying, small anchovies (8-12 cm, also called bocarte ) are perfect because they fry whole and become crispy. At Bacalalo, we select only anchovies that meet all these freshness criteria, guaranteeing a top-quality product.

Although marinated anchovies are famous as a traditional Spanish tapa, their culinary applications are much broader and more versatile. Here we explore the different ways to enjoy this healthy and delicious oily fish.

Pickled anchovies as an appetizer: The most classic way to serve them is straight from the container, arranged on a plate or platter, drizzled with their own oil and sprinkled with fresh parsley. Serve with toasted bread or breadsticks and a chilled white wine. It's the perfect summer appetizer.

Mediterranean salads: Pickled anchovies are perfect for salads. Try this combination: lettuce, cherry tomatoes, thinly sliced ​​red onion, roasted red pepper, pickled anchovies, black olives, and a dressing made with the oil from the anchovies, a touch of vinegar, and salt. They also work wonderfully in a salad of boiled potatoes, green beans, and hard-boiled eggs.

Gourmet toasts and open-faced sandwiches: Spread a base of grated tomato or cream cheese on toasted bread, top with marinated anchovies, and finish with a touch of roasted red pepper or capers. You can also make toasts with mashed avocado, anchovies, and a squeeze of lemon. In northern Spain, open-faced sandwiches with anchovies, butter, and green pepper are popular.

Fried anchovies (fritos de boquerón): If you buy fresh anchovies, Andalusian-style frying them is a delight. Clean the anchovies (you can leave them whole if they are small or butterfly them if they are larger), coat them in wheat flour (just flour, no egg), shake off the excess, and fry them in plenty of very hot olive or sunflower oil (180°C/350°F) for 1-2 minutes until golden brown and crispy. Drain on paper towels, sprinkle with salt, and serve immediately with lemon. They are addictive.

On pizza or Mediterranean flatbread: Marinated anchovies (drained) can be added to homemade pizzas or Mediterranean flatbreads (flatbreads) after baking, along with tomato, caramelized onion, olives, and arugula. The contrast between the warm dough and the cold anchovies is delicious.

Various homemade marinades: You can experiment with alternative marinades: anchovies with citrus fruits (lime, orange), anchovies with ginger and soy sauce (Asian fusion), or anchovies with aromatic herbs (dill, cilantro). The possibilities are endless.

Pasta and rice dishes: Although anchovies are more common in these dishes, pickled whitebait also works well. Add them chopped at the end of cooking to give a tangy, briny touch to spaghetti with garlic and oil or to a soupy rice dish.

At Bacalalo, we offer both ready-to-eat marinated anchovies and fresh anchovies so you can experiment with all these preparations. Our team can advise you on which format is best for each recipe.

Proper storage of anchovies is essential to maintain their freshness, food safety, and organoleptic quality. Each format has its own specific requirements.

Fresh anchovies: Fresh anchovies are highly perishable fish that should be consumed as soon as possible. When you buy them, place them immediately in the refrigerator at a temperature of 0-2°C (the coldest part, usually the bottom drawer or above it). Consume them within 24-48 hours of purchase. If you are not going to cook them immediately, store them in an airtight container on top of crushed ice, replacing the ice as it melts. Before cooking, check that they retain their freshness characteristics: bright eyes, a sea smell, and firm flesh.

Freezing fresh anchovies: If you've bought very fresh anchovies and want to preserve them longer, you can freeze them. Clean them thoroughly (remove the head, guts, and bones if you're going to marinate them later), wash them well, dry them with paper towels, place them on a tray separated from each other (without them touching), freeze for 2 hours until solid, and then transfer them to airtight bags, removing as much air as possible. They can be stored frozen for 2-3 months at -18°C . To defrost, do so slowly in the refrigerator for 12 hours. Important: Home freezing at -18°C for at least 24 hours is mandatory if you're going to consume raw or marinated anchovies (such as anchovies in vinegar) to eliminate the risk of anisakis. The anchovies we sell at Bacalalo have already been preventively frozen.

Homemade or store-bought marinated anchovies: Once prepared or after opening, marinated anchovies should be kept in the refrigerator at 2-4°C in an airtight glass container, completely covered with olive oil. They will keep for 5-7 days in optimal condition . Beyond this time, although they won't necessarily spoil (the vinegar and oil act as preservatives), the texture may become softer and the garlic flavor very strong. Never leave the anchovies exposed to air because they oxidize and darken quickly. Always use clean utensils to remove them from the container, avoiding contaminating the oil.

Canned anchovies (unopened can or airtight jar): Some brands offer canned anchovies in sterilized airtight containers, similar to anchovies. These can be stored in the pantry (cool, dry place) for the time indicated on the best-before date (generally 1-2 years). Once opened, transfer them to an airtight glass container with their liquid and keep them refrigerated, consuming within 5-7 days.

At Bacalalo, we ship our fresh and pickled anchovies in refrigerated condition with ice packs , guaranteeing they arrive at your home in perfect condition. Upon receiving them, please place them in the refrigerator immediately.

Anchovies, as a small oily fish, are an exceptionally healthy and nutritionally dense food. Regularly incorporating them into your diet provides numerous health benefits.

Omega-3 fatty acids: Anchovies are one of the best sources of long-chain omega-3 fatty acids (EPA and DHA) , essential for cardiovascular health, brain function, reducing inflammation, and maintaining eye health. A 100g serving of anchovies provides approximately 1.5-2g of omega-3, a significant amount that contributes to meeting the daily recommended intake (2-3g). Omega-3 helps reduce blood triglycerides, improves endothelial function (the arteries), lowers blood pressure, and reduces the risk of cardiac arrhythmias.

High biological value protein: Anchovies provide approximately 16-18g of protein per 100g , with all the essential amino acids. This protein is easily digestible and highly bioavailable, ideal for muscle maintenance, sports recovery, and meeting the protein needs of all ages.

Vitamins: Anchovies are especially rich in B vitamins , including B12 (essential for the nervous system and red blood cell formation), niacin or B3 (energy metabolism), and B6 (cognitive function). They also provide vitamin D , essential for calcium absorption, bone health, and the immune system. One serving can cover 25-40% of the daily requirement for vitamin D.

Minerals: They are notable for their phosphorus content (bone and dental health, cellular function), selenium (a powerful antioxidant, thyroid protection), iodine (thyroid function), iron (anemia prevention), and magnesium (muscle and nerve function). Selenium is especially important as an antioxidant that protects cells from oxidative damage.

Low mercury content: Unlike large oily fish such as tuna or swordfish, anchovies, due to their small size and short lifespan, accumulate minimal amounts of mercury . This makes them a safe option even for pregnant women, children, and frequent consumption. Health authorities recommend the consumption of small oily fish (sardines, anchovies, whitebait) without restrictions.

Calories: Fresh anchovies are relatively low in calories: 100g provides approximately 130-160 calories depending on the time of year (higher in fat in summer). Anchovies in vinegar with olive oil increase slightly (200-250 calories per 100g) due to the added oil, but they are still a healthy option thanks to the monounsaturated fats in extra virgin olive oil.

Considerations: As an oily fish, anchovies are high in purines, so people with gout or high uric acid should moderate their consumption. Pickled anchovies have a moderate sodium content due to the added salt. In general, incorporating anchovies into your diet 2-3 times a week is an excellent nutritional strategy to benefit from their omega-3 fatty acids and essential nutrients.

Bacalalo is not just another online fishmonger: we specialize in seafood products with over 30 years of experience selecting the finest anchovies from the Mediterranean and the Cantabrian Sea. Since 1990, our physical store in Barcelona's Mercat del Ninot has been a landmark for lovers of fresh fish and gourmet preserves.

Rigorous selection of origin: We work with anchovies from the Mediterranean (especially the Catalan and Andalusian coasts) and the Cantabrian Sea , areas renowned for the quality of their oily fish. We only select anchovies that meet our strict freshness criteria: bright eyes, silvery skin, firm flesh, and a distinct sea aroma. We reject any batches that don't meet our standards, even if it means a reduced profit margin. Quality is non-negotiable.

Artisanal Pickled Anchovies: Our pickled anchovies are prepared using the traditional Mediterranean method : hand-cleaned piece by piece, removing bones; marinated in wine vinegar for just the right amount of time (not too long); and preserved in extra virgin olive oil with freshly sliced ​​garlic and parsley. We do not use artificial preservatives, colorings, or flavor enhancers. The result is a tender, pearly white anchovy with the perfect balance between the acidity of the vinegar and the smoothness of the oil.

Preventative treatment for anisakis: All our anchovies, both fresh and those intended for marinating, have been preventively frozen at -20°C for more than 24 hours in accordance with European health regulations, guaranteeing the complete elimination of the risk of anisakis. This parasite, naturally present in fish from the Mediterranean and Cantabrian Sea, is completely destroyed by freezing. You can enjoy our anchovies with complete peace of mind.

Fresh anchovies for frying: If you prefer to prepare your own fried or marinated anchovies at home, we offer fresh anchovies in various sizes. We serve them cleaned (without heads or guts) or whole, according to your preference. Fresh anchovies are shipped chilled and should be cooked within 24-48 hours of receipt.

Guaranteed refrigerated shipping: We ship throughout Spain within 24-48 hours under refrigerated conditions using insulated packaging and ice packs. Anchovies in vinegar travel in airtight containers to prevent leaks, completely submerged in oil. Fresh anchovies are packed with enough ice to maintain their temperature during transport. This is crucial: anchovies that warm up during shipping quickly lose quality.

Expert advice: Don't know how to make homemade marinated anchovies? Unsure what size to fry? Need storage tips? Our team, with decades of experience in fresh fish, is available to help. We share recipes, traditional techniques, and preservation tricks.

Complementary catalog: In addition to anchovies, at bacalao.com you'll find Cantabrian anchovies from the best brands (Olasagasti, Dardo), canned sardines , other fresh and smoked fish, and everything you need to prepare your Mediterranean tapas: oils, vinegars, black garlic, paprika. We can help you create complete menus or personalized gourmet gift baskets.

Commitment to Freshness: At Bacalalo, we understand that anchovies are a delicate product that requires careful handling and speed. That's why we optimize our processes to minimize the time between capture and your table. When you buy from Bacalalo, you're not just buying anchovies: you're gaining access to three decades of knowledge, a passion for seafood, and a commitment to quality. We invite you to discover the difference of buying from a specialist.