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Cantabrian anchovies are the same fish as the anchovy—Engraulis encrasicolus—but prepared in a completely different way: instead of being cured in salt for months, they are fresh-marinated in vinegar, resulting in a white, juicy, and distinctly acidic product. At Bacalalo, we work with anchovies from the spring fishing season in the Cantabrian Sea, known for their superior texture and flavor, ready for tapas, pintxos, or appetizers. Here, we explain everything you need to know before buying them: the real difference from regular anchovies, how vinegared anchovies are made, how to choose the best ones, and how to store them safely.
Cantabrian Anchovy and Anchovy: The Same Fish, Two Different Preparations
It's the most common question, and the answer is simple: Cantabrian anchovy and anchovy are the same fish. What changes is the preparation, and that transforms it completely:
- Vinegared Anchovy: fresh fish, filleted and marinated in vinegar and salt. The result is white, bright, with a fresh and acidic flavor. It's a semi-preserve that is kept refrigerated.
- Anchovy: the same fish cured in salt for 6 to 18 months. The result is brown, unctuous, intense, and salty. This is the traditional Cantabrian anchovy.
That's why a vinegared anchovy never tastes like a salted anchovy and vice versa, even though they come from the same school of fish. If you're looking for the cured, umami product, go for our salted anchovies; if you're looking for a fresh and acidic appetizer, vinegared anchovies are for you.
Cantabrian Anchovies: Origin and Spring Season
Cantabrian anchovies are primarily fished during the spring season (from March to June), when the fish move to warmer waters to spawn and accumulate the fat that gives them their buttery texture. This is the same season that determines the quality of salted anchovies: a spring anchovy has more body and a cleaner fillet than those from other seasons or fishing grounds. Compared to imported anchovies, those from the Cantabrian Sea offer a firmer fillet and a finer flavor.
Vinegared Anchovies: The Traditional Technique
The classic preparation of vinegared anchovies always follows the same steps, and each one is important:
- Cleaning: they are beheaded, gutted, and opened into two fillets, removing the central bone.
- Bleeding: they are kept in very cold water (preferably with ice) to release blood and become white.
- Marinating: they are covered with vinegar (white wine vinegar) and salt. The time determines the result: more vinegar and more time yield a firmer, whiter anchovy.
- Seasoning: drained, they are covered with extra virgin olive oil, sliced garlic, and chopped parsley.
If you want to make them at home, follow our step-by-step recipe for vinegared anchovies. And if you prefer them already prepared, you can find them ready to serve in this collection.
Anisakis: Why Freezing is Mandatory
Anchovies are consumed raw (only marinated), so preventing anisakis is essential. European regulations require freezing fish to be eaten raw or in vinegar at −20 ºC for at least 24-48 hours. Our anchovies undergo this treatment; if you prepare them at home, always freeze the fish before marinating. You can find the complete guide on how to prevent anisakis.
How to Choose Quality Vinegared Anchovies
To distinguish good quality vinegared anchovies, look at:
- Color: pearly white and bright, not grayish or dull.
- Fillet: whole, without breaks, with the silver skin well adhered.
- Texture: firm but juicy; an over-vinegared anchovy becomes hard and floury.
- Seasoning: clean oil, fresh garlic and parsley, without excessive acidity on the nose.
Anchovies in Oil vs. in Vinegar
There are two common finishes. Vinegared anchovies are the classic acidic and fresh appetizer. Anchovies in oil start with the same marinated fillet but are preserved covered in oil, which softens the acidity and adds richness, bringing them closer to a texture similar to salted anchovies while maintaining their light color. Both are ideal for tapas; those in oil keep slightly better in the refrigerator.
Seitons en Vinagre: The Catalan Name for Anchovies
In Catalonia and the Mediterranean, the anchovy is called seitó, and vinegared anchovies are called seitons en vinagre. It is exactly the same product with a different regional name, very present in Catalan tapas cuisine and at Mercat del Ninot, where our fishmonger has been since 1990.
Anchovies in Gildas and Appetizers
Vinegared anchovies, along with piparra peppers and olives, are one of the three ingredients of the white gilda. Their acidity balances the spiciness of the chili and the bitterness of the olive. Discover the best gilda recipes and, if you love pintxos, our collection of gildas and appetizers.
Battered and Fried Anchovies
Fresh anchovies (unmarinated) are also a star of Andalusian frying: anchovies battered in flour and fried in hot oil, or arranged "fan-style" joined at the tail. This is a different use from vinegar, but just as traditional. If you enjoy fried fish, you'll find techniques and tips on our blog.
Storage and Shelf Life
Being a semi-preserve, vinegared anchovies should always be kept refrigerated (0-5 ºC) and ideally consumed within a few days once opened, keeping them covered in oil. They are not a pantry product like sterilized preserves: their freshness is precisely their charm. Serve them at room temperature, taking them out of the refrigerator a few minutes beforehand.
Pairings and Culinary Uses
Vinegared anchovies call for fresh and dry drinks: very cold beer, vermouth, txakoli, fino, or manzanilla sherry. On the table, they are perfect on bread with tomato, in salads, with potato chips, on montaditos, or, of course, in gildas. Their acidity cleanses the palate, which is why they work so well as an opening appetizer.
Boquerón, Anchoa, Anchova, and Seitó: The Name Confusion
To summarize the common confusion: boquerón = seitó = fresh anchovy is the fish raw or in vinegar; anchoa = anchova (in some countries) is the fish cured in salt. All are Engraulis encrasicolus. You can find more details in our guide difference between anchovies and boquerones.
Refrigerated Shipping and Delivery Times
As a fresh product, anchovies are shipped refrigerated throughout Spain to ensure the cold chain. Prepare your order by combining them with salted anchovies, gildas, or preserves and receive it at home with the quality of Mercat del Ninot.
Anchovy Guides and Recipes
Frequently Asked Questions
They are the same fish, processed differently. This is one of the most common confusions in Spanish cuisine.
The anchovy ( Engraulis encrasicolus ) is the fresh fish, which, when marinated in vinegar for 6-24 hours and preserved in oil with garlic and parsley, is still called anchovy (boquerón en vinagre). It can also be eaten fried. It has a pearly white color, a tender texture, and a mild, slightly acidic flavor from the vinegar.
Anchovies are the same fish, but they undergo a prolonged salting process in barrels for 6-12 months. During this time, a profound enzymatic transformation occurs: the flesh turns reddish-brown, the flavor becomes intense, salty, and umami, and the texture becomes firmer and meatier. After salting, they are cleaned, filled, and packed in oil.
Summary: Boquerón = marinated in vinegar (quick process, white color, mild flavor). Anchovy = prolonged salting (6-12 months, brown color, intense flavor). Boquerón is perfect for tapas and salads; anchovy for pizzas, sauces, and as a flavor enhancer. At Bacalalo, we offer both: artisanal pickled boquerones and Cantabrian anchovies from the best canneries like Olasagasti and Dardo.
Pickled anchovies can be kept in the refrigerator for 5-7 days in optimal condition , provided they are stored correctly.
To maximize their shelf life and quality, follow these guidelines: store them in an airtight glass container (never metal, which reacts with the acid), completely covered with olive oil to prevent oxidation. The oil acts as a protective barrier against the air. Keep the refrigerator at 2-4°C (middle or lower shelf). Always use clean utensils to remove the anchovies, avoiding contaminating the oil with bacteria. Never leave the anchovies exposed to air because they oxidize quickly and darken.
Beyond 7 days, although anchovies don't necessarily spoil (the vinegar and oil act as natural preservatives), their texture can become softer and the garlic flavor very intense , losing its original balance. Before consuming anchovies that have been in the refrigerator for several days, check that they don't have a bad odor (ammoniacal, putrid), a slimy texture, a yellowish or grayish color (oxidation), or an abnormal taste.
Airtight preserved anchovies (unopened sterilized cans or jars) can be stored in the pantry for 1-2 years, depending on the best-before date. Once opened, transfer them to a glass container with their brine and consume them within 5-7 days in the refrigerator. At Bacalalo, our marinated anchovies are prepared fresh using traditional methods, guaranteeing the highest quality throughout their shelf life.
Yes, anchovies can naturally contain anisakis , but this parasite is completely eliminated by proper freezing or cooking.
Anisakis is a nematode (worm) parasite that naturally inhabits many fish in the Mediterranean and the Cantabrian Sea, especially oily fish such as anchovies, sardines, mackerel, hake, and cod. The parasite itself is not visible to the naked eye in its larval stage (measuring 1-3 cm) and resides in the fish's viscera or flesh. Consuming raw or undercooked fish containing live Anisakis can cause anisakiasis (intestinal infection) or severe allergic reactions.
Guaranteed disposal methods:
- Freezing: Freezing the fish at -20°C for at least 24 hours (or at -35°C for 15 hours) completely kills the parasite. This is the method used for anchovies intended for consumption in vinegar (raw marinated).
- Cooking: Cooking the fish to over 60°C in the center for at least 1 minute kills the parasite. Fried anchovies easily reach this temperature, so there is no risk.
According to European and Spanish regulations , all establishments that serve or sell fish for raw or marinated consumption (sushi, marinated anchovies, ceviche, carpaccio) are required to freeze the fish beforehand. At Bacalalo, all our anchovies have been preventively frozen at -20°C for more than 24 hours , guaranteeing the complete elimination of anisakis. You can enjoy our marinated anchovies with complete peace of mind.
If you buy fresh anchovies to marinate at home, you must freeze them yourself in your home freezer at -18°C for at least 5 days (home freezers don't consistently reach -20°C, so more time is required). Then thaw them slowly in the refrigerator and marinate them as usual. Never eat raw or marinated anchovies that haven't been frozen beforehand.
Making homemade marinated anchovies is simple but requires fresh ingredients and patience. Here's the traditional step-by-step process.
Ingredients: 500g of very fresh anchovies, white wine vinegar (enough to cover), 4-6 cloves of garlic, fresh parsley, extra virgin olive oil, salt (optional).
Step 1 - Preventive freezing (mandatory): If the anchovies haven't been previously frozen by your fishmonger, freeze them at home at -18°C for at least 5 days to eliminate anisakis. Then defrost slowly in the refrigerator for 12 hours.
Step 2 - Cleaning: Rinse the anchovies with cold water. Remove the head with a clean cut, open along the belly, remove the viscera, and remove the central bone, leaving the two fillets joined by the tail (in a "V" shape). Wash gently to remove any traces of blood. This is the most laborious but essential step.
Step 3 - Marinating in vinegar: Place the cleaned anchovies in a single layer in a glass or ceramic dish, without overcrowding them. Cover completely with white wine vinegar. Refrigerate for 6-12 hours depending on size and preference (less time = milder, more time = more acidic). The flesh should turn white and opaque.
Step 4 - Rinse: Drain the anchovies and rinse them lightly with cold water to remove excess acidity (optional but recommended).
Step 5 - Preserving in oil: Thinly slice the garlic and chop the parsley. In an airtight glass container, layer the anchovies, alternating with garlic and parsley. Cover completely with extra virgin olive oil. Optionally, add 10-15% vinegar to the oil. Refrigerate for at least 4-6 hours before consuming (ideally 24 hours). They will keep for 5-7 days in the refrigerator.
At Bacalalo, we offer fresh anchovies that have been pre-frozen and are ready to marinate, saving you the freezing step. We also sell handcrafted pickled anchovies if you prefer convenience.
Yes, anchovies are very healthy and one of the most nutritionally recommended oily fish.
The main benefits are: Exceptional Omega-3: 100g of anchovies provide 1.5-2g of omega-3 fatty acids (EPA and DHA), essential for cardiovascular health (reducing triglycerides, improving arterial function, and lowering blood pressure), brain function, inflammation reduction, and eye health. High-quality protein: They provide 16-18g of protein per 100g with all the essential amino acids, easily digestible, ideal for muscle maintenance and sports recovery. Vitamins: Rich in B vitamins (B12, B3, B6), essential for the nervous system, energy metabolism, and cognitive function. They also provide vitamin D (25-40% of daily requirements), crucial for calcium absorption, bone health, and the immune system. Minerals: They are particularly high in phosphorus (for bones), selenium (a powerful antioxidant), iodine (for the thyroid), iron (for anemia), and magnesium (for muscle function).
Low in mercury: Due to their small size and short lifespan, anchovies accumulate minimal amounts of mercury, making them safe even for pregnant women, children, and frequent consumption. Health authorities recommend consuming small oily fish without restrictions.
Moderate calories: 100g of fresh anchovies provide 130-160 calories; in vinegar with oil 200-250 calories (due to the added oil), but they are still healthy thanks to the monounsaturated fats of extra virgin olive oil.
Considerations: As an oily fish, anchovies are high in purines (people with gout or high uric acid should moderate their consumption). Pickled anchovies have a moderate sodium content due to the salt. Incorporating anchovies 2-3 times a week is an excellent nutritional strategy to benefit from their omega-3 fatty acids and essential nutrients.
The price of anchovies varies depending on the format, freshness and presentation.
Fresh anchovies: The price ranges from €8 to €18/kg depending on the season, fishing area, and size. Cantabrian anchovies are usually slightly more expensive (€12-€18/kg) than Mediterranean anchovies (€8-€14/kg) due to their larger size and more intense flavor. The spring and summer months (May-September) offer better prices and quality because it is the fishing season. Small anchovies for frying (8-12 cm) are generally cheaper than medium-sized ones (12-15 cm), which are ideal for marinating.
Artisanal pickled anchovies: Artisanal pickled anchovies (cleaned, marinated, with extra virgin olive oil, garlic, and parsley) cost between €18 and €35/kg depending on the quality of the raw material, the type of oil (extra virgin or not), and whether they are artisanal or industrially produced. A typical 200-250g container (serving 2-3 people) costs between €4 and €8. Premium quality artisanal anchovies, impeccably hand-cleaned, with extra virgin olive oil and no preservatives, are priced in the €25-€35/kg range.
Commercially produced anchovies in vinegar: Commercially produced anchovies, which you can find in supermarkets, cost between €12 and €20/kg (200g containers for €3-€4). They usually use refined olive oil or blends, are cleaned less thoroughly (they may contain bone fragments), and sometimes include preservatives or flavor enhancers.
What justifies the price: Quality anchovies require meticulous hand-cleaning, one by one (very laborious), fresh, daily catch, precise marinating times, and extra virgin olive oil. If you find very cheap anchovies in vinegar (less than €12/kg), they are probably industrially produced with mechanical cleaning, lower quality oils, or less fresh anchovies. At Bacalalo, we offer premium quality artisanal anchovies at fair prices, guaranteeing freshness, impeccable cleanliness, and no artificial preservatives.
Yes, you can freeze prepared marinated anchovies, although the texture after defrosting will be slightly different.
If you've prepared or bought more marinated anchovies than you can eat in 5-7 days (their shelf life in the refrigerator), freezing them is a good way to avoid waste. The freezing process slightly affects the texture (they may be a little softer after thawing), but the flavor remains virtually unchanged, and they are still perfectly edible and delicious.
How to freeze marinated anchovies:
- Drain off the excess oil (it is not necessary to remove all of it, just the excess).
- Place the anchovies in an airtight container suitable for freezing, or in sturdy freezer bags, removing as much air as possible.
- You can add a little of the preserving oil to protect them during freezing.
- Label with the freezing date.
- Freeze at -18°C or lower .
- They can be kept frozen for 2-3 months without significant loss of quality.
How to defrost: Defrost slowly in the refrigerator for 6-12 hours (never at room temperature or in a microwave). Once defrosted, drain if they have released liquid, add fresh olive oil, sliced garlic, and parsley if desired, and consume within 2-3 days. The texture will be slightly softer than fresh anchovies in vinegar, but the flavor will still be excellent.
Alternative: If you know you're going to freeze them, consider freezing the cleaned anchovies without marinating them , and marinating them after thawing. This will ensure the final texture is optimal. At Bacalalo, we offer marinated anchovies in different sizes so you can buy only the amount you need and avoid having to freeze them.
Both origins produce excellent anchovies, with subtle differences in flavor and texture.
Mediterranean anchovies: Caught mainly off the coasts of Catalonia, Valencia, Murcia, and Andalusia, Mediterranean anchovies are small to medium in size (generally 10-14 cm). They are raised in warmer waters (16-22°C) and have a mild, delicate, and slightly sweet flavor . The texture is tender, and the flesh is somewhat less fatty than that of Cantabrian anchovies. They are perfect for marinating in vinegar because their mild flavor allows the balance with garlic, parsley, and oil to shine through. Andalusian anchovies (especially those from Málaga) have a long tradition of being used for "Victorian anchovies" in vinegar. Price: €8-€14/kg fresh.
Cantabrian anchovies: Caught off the coasts of the Basque Country, Cantabria, and Asturias, Cantabrian anchovies tend to be slightly larger (12-16 cm). They are raised in cooler waters (12-18°C), which gives them a more intense, marine, and complex flavor , with a higher fat content (especially in summer). The texture is meaty and juicy. They are ideal for those looking for anchovies with more character. They are also excellent for frying. Price: €12-€18/kg fresh.
Which to choose? For marinated anchovies , both are excellent. If you prefer a more delicate and mild flavor, choose Mediterranean anchovies. If you're looking for intensity and meatiness, opt for Cantabrian anchovies. For fried anchovies , the smaller Mediterranean ones become very crispy, while the Cantabrian ones offer more meat. In practice, freshness is more important than origin : a fresh Mediterranean anchovy caught that day is better than a Cantabrian one that's a few days old.
At Bacalalo, we work with anchovies from both origins, depending on availability and season, always selecting the freshest and highest quality specimens, regardless of their source. We can advise you on which origin we have available at any given time and which best suits your preferences.
