Anchovies of Santoña 

Now you can buy anchovies of the best quality, for the format of consumption more appropriate,by brand, by customer reviews or make a small tasting, all of the anchovies are handmade and guaranteed, each one with their nuances but all of them magnificent.

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Showing 1 - 32 of 103 items
Showing 1 - 32 of 103 items

The anchovies found in our online store are medium and small companies, limited productions but outstanding quality, are anchovies made in Santoña, cradle of the best anchovy production of the Cantabrian and therefore the best anchovy in the world. We have been selecting craftsmen and formats during our years of experience and customer evaluations, we have made available to all anchovies of very small producers and craftsmanship of quality and with an effort that is worthwhile.

The timing of fishing is also very important. There are two coastal, the coastal spring and winter. According to the studies the best anchovy is the one that comes from the mouth of the coastal spring and that is why the anchovies of our canneries are made with this coastal, to get the highest quality.

Here you can enjoy handmade anchovies, small anchovies, large anchovies and salted anchovies, all guaranteed by our selection before sale. All of maximum quality but each one with different nuances for its preparation, its salting, its oil and the expert hands that elaborate them every day. It is time to enjoy a good anchovy of Santoña, whatever your choice, sure you enjoy an authentic product and with much difference.

Now buying anchovies is easy, fast and safe. Freshly made directly from the factories


To buy anchovies we must select the format we need according to how we are going to consume them. If we are going to consume them alone or with another person, the most suitable size is the 50 gr. Octagol with 8/9 fillets. If you are going to eat between 3-5 people the double octavillo of 95 grs with 16 fillets aprox, is a good option. For meals with several diners, the tambourines or extra-large ones for lovers of large anchovies, which due to its shortage comes in 12-14 anchovy formats.

The recommendation of diners may vary depending on the use that is going to be given to the anchovies, whether they are going to be an appetizer, a main dish or they will be part of main courses.

You can also buy anchovies for the brand, if you do not know any the best is to enjoy one or several to make a tasting, none will disappoint you, each with its nuances, but all these anchovies are real gems.


The anchovies should always be kept in the refrigerator until tasting, once we want to enjoy these, we will remove them 15-20 minutes before so that at room temperature the oil and salt dissolve from their possible solidification due to the cold.

The anchovies must be opened and consumed in their totality, the light and the air will dry the surplus anchovies and they will not be in the same conditions as the first ones.

Whenever possible, an anchovy is preserved and presented better in can format, more expiration, better presented by its horizontal shape that at the time of placing it is better.

In the tin it is not affected by light, nor by the air and the vapors that can be generated in a glass jar.


Anchovies are rich in omega-3, which helps to lower levels of cholesterol and plasma triglycerides, also increasing the fluidity of the blood, preventing thrombi and clots.

Rich in vitamins B2, B3, B6, B9 and B12 all with important functions. Fat-soluble vitamins such as A and D, contributing to the regeneration of tissues and skin, promoting resistance to infections, and necessary for the development of the nervous system and night vision. Vitamin D helps calcium levels in the blood and promotes its absorption and fixation.

Minerals, magnesium and iodine.

Because eating well is rich, healthy and makes you feel good.


The origin of the anchovy in Santoña is associated to the Italians, and especially to a Sicilian family.

This family arrived in Santoña in search of new fishing grounds since theirs in Italy were running out. Over time they were spending more time in the area and not only during the fishing season, so they ended up settling in Santoña and set up a factory with the idea of ​​selling the anchovies directly clean

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