Concorcio Cantabrian Anchovy Fillets

Discover the ultimate in Spanish seafood excellence with Cantabrian anchovy fillets.

Sourced from the pure, cold waters of the Cantabrian Sea, these anchovies are renowned for their plump size, delicate texture, and deep, authentic flavour. The fillets are hand-selected and expertly cleaned by skilled artisans in Santoña, Cantabria, using age-old techniques (read more about this at the bottom)  that guarantee an impurity-free finish. Each anchovy is preserved in fine olive oil, protecting its tender consistency and rich taste while enhancing its natural umami notes.

Consorcio is dedicated to sustainable fishing, with catches only during spring when shoals arrive near shore. Purse seine nets, a selective and environmentally friendly method, ensure minimal impact on marine life. The fillets are salted and aged, then delicately filleted by hand to preserve integrity and taste. The company proudly holds organic and MSC certifications, highlighting its commitment to responsible sourcing, respect for the sea, and reduction of environmental impact.

This product is a healthy choice, packed with high-quality protein, essential omega-3 fatty acids, and minimal carbohydrates. It’s a pure, natural food—high in nutrients and low in saturated fat, making it ideal for a balanced diet.

The traditional production process sets Consorcio fillets apart as a gourmet delicacy. Only the finest raw material is used, guaranteeing consistency and flavour that stands out in any dish. Consorcio’s artisan approach, combined with cutting-edge sustainable practices, makes these anchovies a flagship of Spanish gourmet cuisine.

How the Spanish Enjoy Cantabrian Anchovy Fillets

Anchovy fillets from the Cantabrian Sea are celebrated across Spain as a must-have in gourmet pantries. Spaniards relish these fillets on crusty bread, often with a drizzle of olive oil or a slice of roasted pepper, creating quick and elegant pintxos.

In the North, especially in Cantabria and the Basque Country, anchovies are a favourite pairing for chilled vermouth or dry sherry, enhancing the seafood’s natural richness. They frequently appear in salads, layered with tomatoes and olives, or simply served straight from the can at social gatherings. Their intensity and quality are appreciated by connoisseurs and casual food lovers alike, turning an everyday moment into a culinary celebration.

Spaniards know that the secret is simplicity and premium ingredients, making Cantabrian anchovy fillets a star of tapas culture.

Easy Serving Suggestion: Classic Pintxo

Toast slices of rustic bread, then place two anchovy fillets on each. Top with finely chopped roasted red pepper, a dash of extra virgin olive oil, and serve chilled with a wedge of lemon. Perfect for a quick gourmet canapé or elegant snack.

What are the “age old techniques”?

Manual Gutting and Filleting: Expert workers (traditionally women called sobadoras) gut and split the anchovies into fillets entirely by hand, carefully removing the heads, innards and main bones to avoid damaging the delicate flesh.

Hand Rubbing and Bone Removal (sobado): The fillets are gently rubbed by hand to remove the skin and any remaining fine bones. This manual method is essential for ensuring texture and flavour, and for eliminating impurities and unwanted fragments that machinery would miss.

Salting and Maturation: The anchovies are packed in salt and allowed to cure for months in barrels. This draws out moisture, firms the fish and intensifies flavour, while regular turning and checking ensure only the best fillets continue through the process.

Rinsing and Final Inspection: After maturation, fillets are rinsed and drained, again by hand, to further ensure purity and quality. Each fillet is checked to guarantee it is free from fragments of skin, fins or bones.

Packing by Hand: The final step is careful hand-packing, fillet by fillet, into tins or jars with olive oil, so each is laid flat and well presented.

This slow, painstaking manual method is passed down through families, ensuring the fillets are as clean, delicate and pure as possible—factors that define their gourmet quality and justify their reputation among connoisseurs of Spanish conservas.