Anchovies

A wide range of the highest quality Cantabrian anchovies. Caught in spring at their peak in the tempestuous Cantabrian Sea and expertly cured in salt barrels for up to two years in nearby family-run canneries, Cantabrian anchovies are the finest in the world. 

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11 products

Carmelo seafood packaging on a pale yellow surface. The design looks very premium and has golden illustrations of a book, a pair of sunglasses, a suitcase and a wine glass.
£8.95
Santoña anchovies
Carmelo smoked anchovies packaging on a wooden surface
£8.95
Smoked anchovies
A tin of anchovies in light blue packaging with Olasagasti written in white lettering, on a wooden background
tinned anchovies in a silver trimmed tin placed upon a granite countertop background
£7.95
Cantabrian anchovies
Solano Arriola small anchovies in a burgundy box with gold writing and traditional coat of arms illustrations.
£9.20
Santoña anchovies
Cantabrian anchovies
£10.95
Cantabrian anchovies
Olasagasti anchovy fillets blue packaging on a yellow surface. The design is simple with many details like a Sicilian coat of arms, a golden banner and decorative details on the corners.
An open tin of anchovy fillets. The long, rich brown fillets are framed by shorter fillets at either end of the tin. The tin is on a bright yellow background
£20.95
Large Cantabrian anchovies
Anchovy fillets in rectangular packaging with brown borders, featuring an image of filleted anchovies resting on a spoon.
A plate of Solano Arriola anchvoies laid together side by side.
£22.95
Large Santoña anchovies
A tin of Cantabrian anchovies in black and red packaging against a light wood background.
£12.95
Large Cantabrian anchovies | 14 fillets
A tin of Bonito del Norte tuna in red and black packaging with a drawing of a tuna on the front and Zallo written in white lettering
tinned anchovies with gold trimming placed upon a wooden table
£4.95
Cantabrian anchovies
An illustrated tin of anchovy fillets in a large round dark blue can, set against a pale yellow backdrop. Right on the middle of the tin there is a Sicilian coat of arms with the year 1909 written in golden letters.
£69.95
Cantabrian anchovies | 100 fillets

Artisan canned anchovies

The anchovy conservas come from canneries in the Basque Country that are more than or close to a century old, and neighbouring Cantabria. The Solano Arriola anchovies are plump and punchy, probably our saltiest, Olasagasti fillets are meaty and somewhere in the middle salinity wise, Zallo anchovies are slightly milder and Angelachu fillets have a very mild salinity and a super-refined finish. On sourdough toast with unsalted butter is a classic way to have them. Try these conservas on toast with avocado and tomato, with scrambled eggs, or melt them into sauces to amp up flavours. In addition, tins of anchovies are packed with nutrition. 

Are anchovies good for you?

Canned anchovies are very healthy. This seafood is full of tissue-repairing, muscle-building protein, and omega-3 fatty acids which help lower cholesterol and promote heart health. They are a good source of B vitamins niacin, riboflavin and vitamin B-12 (which help foster brain, eye and skin health) and also contain calcium, iron and zinc.

Are anchovies oily fish?

Anchovies are oily fish – like sardines, mackerel and salmon.

Are anchovies naturally salty?

Tinned anchovies are prepared by hand then preserved in barrels filled with salt - a layer of salt, a layer of anchovies and so on. Because their flavour is short-lived after they are caught, anchovies are cured rather than exported fresh. 

Do anchovies have bones?

The salt-cured (brown anchovy) and vinegar-cured (white anchovy) fillets do not have bones. They are removed during the artisanal process.

How long do canned anchovies last once opened?

Cover them in olive oil and seal with tin foil and keep refrigerated and they will last three days, and most probably a little longer.

What is the difference between white and brown anchovies?

They are both from the same fish, but brown anchovies are anchovy fillets cured in salt, and white anchovies are fillets cured in vinegar. White anchovies are known as boquerones in Spain. Besides the acidic rather than salty taste, the texture is softer than the brown anchovy.