Cantabrian anchovies

Pickled anchovies are a classic Spanish appetizer. They start with fresh Cantabrian anchovies , which are cleaned by hand, deboned, and marinated in a mixture of vinegar, salt, and sometimes lemon juice, until the flesh is white, firm, and slightly cured. They are then preserved in olive or sunflower oil , depending on the specific product.

At Bacalalo we offer you a selection of:

• Cantabrian anchovies in vinegar , filleted and ready to eat.
  
• Tray, tub or jar formats, designed for both home consumption and the hospitality industry.
  
• Plain anchovies or combined with garlic and parsley , ideal for serving directly.

They're the perfect appetizer for those looking for something fresh, tangy, and light that cleanses the palate and pairs wonderfully with crisps, olives, pickles, bread, and a good vermouth or beer . They also make a fantastic base for toasts, salads, cold tapas, and summer dishes .

Although they are sometimes confused, boquerón and anchoa are not the same thing on the plate :

• Anchovies in vinegar are fresh fish (anchovies) that is cleaned and marinated in vinegar, resulting in white meat and a tender texture.
  
• Anchovies are made from the same fish, but are cured in salt for months and then preserved in oil, resulting in a much more intense flavor and brown color.

This collection focuses on anchovies in vinegar , fresh, acidic and very light.

The artisanal process usually follows these steps:

1. Cleaning and gutting the fresh anchovy, removing the central bone.
   
2. Marinated in vinegar and salt (sometimes with some water or lemon) for several hours, until the meat turns white.
   
3. Drain, place the fillets and cover with quality oil , sometimes with garlic and parsley.

In the products we select at Bacalalo, we take care of both the origin of the fish and the balance between acidity, salt and texture.

Pickled anchovies are perfect as an appetizer :

• On toasted bread with a drizzle of olive oil.
  
• Served with fries and olives .
  
• On toast with grated tomato, avocado or roasted peppers .
  
• As part of a platter of appetizers along with mussels, cockles, gildas and pickles.

With very little work you can set up a tapas table with bar-level quality.

Beyond being an appetizer, marinated anchovies work very well in:

• Summer salads with tomato, spring onion, olives and hard-boiled egg.
  
• Anchovy tapas with piparra pepper or mild chili pepper .
  
• Cold dishes with boiled potato, pepper and mild vinaigrette .
  
• Fake white “gildas” , using boquerón instead of anchovy.

It is a very versatile ingredient that provides acidity, freshness and salinity.

Today, commercially available marinated anchovies undergo controlled processes to guarantee food safety (pre-freezing of the fish, marinating times, etc.). Even so:

• They must always be kept cold , in the refrigerator.
  
• Once the package is opened, it is recommended to consume them within 2–3 days .
  
• It's best to keep them well covered in oil so they don't dry out.

The idea is that this collection will be your go-to source for anchovies :

• From collections like “Gildas and appetizers” , you can link to this page as “see all the anchovies” .
  
• You can also combine them with our Cantabrian anchovies, mussels, cockles and preserved vegetables for a complete snack pack.

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.

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.

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.

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.

As a guide, allow 30-50g per person as an appetizer (anchovies) and 80-100g if it's the main ingredient in a salad or on toast. Each product description includes size, saltiness and acidity levels, weight per serving, and pairing suggestions to make your purchase quick and easy.