5 products
The oldest tradition of preserving fish: salt, time, and skill. Our artisanal salted fish includes Cantabrian anchovies, cured tuna loin, sliced cod roe, mullet roe (bottarga), and salted bonito. Products that concentrate the flavor of the sea without additives, using only sea salt and slow curing.
Which to try first? Cured tuna mojama is the "ham of the sea": thinly sliced with almonds and extra virgin olive oil, it's an addictive appetizer. Cod roe has an intense, silky flavor, perfect grated over pasta or sliced with bread. Salted anchovies require you to clean them yourself—more work, but the flavor is incomparably fresher than canned anchovies.
Salted meats of controlled origin, cured using traditional methods. The same products we've been selling at the bar since 1990. Delivery in 24-48 hours.
Frequently Asked Questions
We offer Cantabrian anchovies (from Santoña/Laredo), mojama of bluefin tuna (traditional almadrabas), salted roe (bottarga of mullet), salted bonito, and occasionally specialties such as hake roe or cured monkfish liver .
All our products are handcrafted from certified canneries with full traceability. Anchovies are cured for 4-12 months, and mojama for 15-30 days. Check availability on our website, which varies depending on the season.
Unopened salted fish can be stored at room temperature (in a cool, dry place) for many months or years , thanks to the salt acting as a natural preservative. Check the date on each package.
Once opened, anchovies in oil should be refrigerated, covered in oil , and consumed within 2-3 weeks. Cured tuna and salted roe can be stored in the refrigerator, wrapped in film, for up to 2-3 months. The salt ensures long-lasting preservation without additives.
Yes, salted anchovies have an intensely salty flavor due to the curing process . However, when packed in oil and consumed in small quantities (2-3 fillets per piece of toast), the final result is balanced.
If you prefer a less salty taste, you can lightly desalinate them by soaking them in water or milk for 15-30 minutes before using. This reduces the saltiness without eliminating their characteristic flavor.
High-quality mojama costs €35-50 per 100 grams . Its high price is due to several factors: it is made with bluefin tuna from traditional almadrabas (regulated and limited fishing), the artisanal process lasts 15-30 days, and the yield is low (only the prime loins are used).
Furthermore, it is consumed in very thin slices (like ham), so 100g yields many servings (10-15 toasts). It is a gourmet product for special occasions, comparable to Iberian ham.
If you buy whole anchovies in salt (not in oil), you must desalinate them before consuming: wash them under cold water, soak them in cold water for 2-4 hours (changing the water 2-3 times), dry them and fillet them manually .
If you buy anchovies already filleted in oil (the most common type), they're ready to eat. If you still find them too salty, you can soak them in milk for 15-30 minutes to reduce the saltiness.
Yes, salted oily fish (anchovies, bonito, tuna) is rich in omega-3 fatty acids, high-quality protein, vitamin D, vitamin B12, and selenium . A serving of anchovies (30-40 g) provides 2-3 g of omega-3 fatty acids, which are beneficial for cardiovascular health.
The main thing to consider is the high sodium content . People with hypertension should consume them in moderation. As with all rich foods, the key is in the quantities: they are used as a condiment or topping, not as a main dish.
The most traditional way to serve it is thinly sliced mojama on toast with extra virgin olive oil and toasted slivered almonds . It's also spectacular in salads with orange and endive, as carpaccio with arugula and Parmesan shavings, or incorporated into rice dishes.
It is always sliced ultra-thinly (like ham) with a very sharp knife. Its intense flavor allows it to be used in small quantities as an ingredient that adds umami to any dish.
At Bacalalo we offer certified artisanal salted products from the best canneries in Spain : anchovies from Santoña/Laredo (Cantabrian Sea), mojama from traditional almadrabas of Barbate and Murcia, salted roe of artisanal Mediterranean production.
All products include information on origin, producer, and curing time . Shipping within 24-48 hours. Over 30 years of experience selecting the best the sea has to offer since 1990.
