The grade of an anchovy tells you the size of the fillet: the more zeros, the larger and meatier. A 000 is bigger than a 00, and a 00 bigger than a 0. The grade describes the size of the piece, not how it is made.
Which anchovy size should I choose?
| Size | What it is like | Best for | Format at SalazonArte |
|---|---|---|---|
| 0 | Smaller fillet, moderately salted | Cooking, toasts, salads and everyday use | Tub of 100 fillets (670 g net, 500 g drained) |
| 00 | Large, meaty fillet | Serving on its own, with bread, or making gildas | Tub of 50 fillets (600 g net, 300 g drained) or pack of 8 fillets in extra virgin olive oil |
| 000 | The largest fillet | A special occasion | Pack of 16 fillets |
What is a Cantabrian anchovy?
It is a European anchovy (Engraulis encrasicolus) caught in the Cantabrian Sea, off northern Spain, and cured in salt. It is then cleaned, filleted and covered in oil. Anchoas and boquerones in vinegar are the same fish prepared in two different ways: we explain it in anchoa, boquerón and matrimonio.
How should anchovies be stored?
They are semi-preserves, not shelf-stable tins: always keep them in the fridge and covered in their oil. Take them out a few minutes before serving so the oil comes up to temperature.
How many anchovies per person?
As an aperitif, three or four size 00 fillets per person. For cooking or toasts, size 0 goes further and costs less per fillet.
You will find them all in our Cantabrian anchovies collection, with home delivery or pick-up at Valencia's Mercado Central.
