Anchovies are a delicacy appreciated worldwide for their intense flavor and versatility in the kitchen. However, it is important to note that not all anchovies are created equal.
Today we tell you the differences between Cantabrian Anchovies and Mediterranean Anchovies, and why the anchovies produced in northern Spain, especially Santoña Anchovies, are considered to be of better quality.
Origin and provenance of anchovies
Despite belonging to the same species, Engraulis encrasicolus, the origin of Cantabrian anchovies and Mediterranean anchovies is different, and this influences their flavor, quality, and texture.
The temperate climate of northern Spain, where Santoña is located, is one of the main reasons for the quality of Cantabrian anchovies. The waters of the Bay of Biscay, where the Cantabrian anchovy used to produce anchovies is caught, are cold, rich in nutrients, and free of contaminants. This, together with its marine currents, favors the growth of fish and guarantees the optimal flavor of the anchovies caught in this region. The fishing season for Cantabrian anchovies lasts only from March to September, which is when the fish is considered to be at its optimal moment. In addition, to ensure sustainable and environmentally friendly fishing, anchovy fishing is regulated and limited.
In contrast, Mediterranean anchovies come from the warm, salty waters of the Mediterranean Sea, which extends from Southern Europe to North Africa. This warm habitat is less favorable for anchovy development. The fishing season for this type of anchovy extends throughout the year.
This difference in origin between Cantabrian anchovies and Mediterranean anchovies also makes Cantabrian anchovies a typical and exclusive product of our coast, while Mediterranean anchovy fishing and consumption takes place in all countries of the Mediterranean coast.
Flavor and texture:
Cantabrian anchovies, especially those from Santoña, are characterized by an intense and balanced flavor, with salty and slightly smoky notes, which is achieved thanks to the combination of the natural conditions of the Cantabrian Sea and the artisanal production process we use. For their part, Mediterranean anchovies tend to have a softer and more delicate flavor, with a slightly sweeter touch.
The texture is also different. While Cantabrian anchovies have a firm and meaty texture that makes them perfect to be enjoyed alone, the texture of Mediterranean anchovies tends to be softer and less firm.
Production process:
Cantabrian anchovies, especially Santoña anchovies, usually undergo a traditional and meticulous production process that enhances their flavor and texture. After being traditionally caught at sea at the optimal moment, the anchovies are cleaned and subjected to a salting and maturing process for several months, which enhances their flavor. Then, they are manually selected, cleaned, and filleted and covered with sunflower or olive oil of the best quality, for preservation.
In contrast, Mediterranean anchovies are usually subjected to a faster and less prolonged salting process, which influences their final flavor and texture to be less intense.
Reputation and tradition:
Thanks to its long tradition in anchovy production, Santoña is known worldwide as the "Cradle of the Anchovy," having become a standard of excellence in the world of canned fish. Therefore, Santoña anchovies, in themselves, are a symbol of quality and flavor.
As you have seen, thanks to the quality of the waters where the anchovy is fished, the climatic conditions, and the traditional production process, Cantabrian anchovies acquire an intense and unique flavor that makes them the best choice for lovers of quality anchovies.
