Italian anchovies vs. Cantabrian anchovies: which ones to choose and why.

In the world of gastronomy, anchovies are a small treasure of the sea. But not all are created equal: among the most appreciated are Italian anchovies and anchovies from the Cantabrian Sea . In this article we explain the main differences to help you choose based on your taste and how you intend to use them.

Origin and fishing area

• Italian anchovies come mainly from the Ligurian Sea , the Adriatic Sea , and the Tyrrhenian Sea . They are often linked to local traditions, as in the case of the famous anchovies of Cetara in Campania.
• Cantabrian anchovies , on the other hand, are caught in the Bay of Biscay , between northern Spain and the southwestern French coast, during a specific period (from April to June), to guarantee fatter and tastier fish.

Appearance and texture

• Italian anchovies are generally smaller and more tender , ideal for recipes that require more delicate flavors.
• Those from the Cantabrian Sea are larger, fleshier, and more compact , perfect to enjoy on their own, perhaps with a drizzle of extra virgin olive oil.

Taste

• Italian oysters offer a gentler and more balanced sea flavor , perfect for those seeking refinement and discretion.
• Cantabrian anchovies have an intense, savory, and lingering flavor , with an almost buttery texture that immediately captivates the palate.

Processing

• In Italy, the processing is often artisanal : traditional techniques are used, such as salting in layers in glass or tin jars.
• Spanish anchovies are processed entirely by hand , with precise filleting and a long curing period. They are often sold in oil in elegant packaging, designed for high-end gastronomy.

Price

• Italian anchovies, especially the most common ones, are generally cheaper , although some artisanal products (like those from Cetara) can have a higher price.
• Cantabrian anchovies are more expensive , but they offer superior quality, making them ideal for those seeking a product to savor carefully.

Which one to choose? It depends on what you're looking for:

• Do you want a flavorful but balanced base for cooking? Italian anchovies are perfect.
• Do you want a fine appetizer to enjoy on its own or with a few accompaniments ? Cantabrian anchovies are perfect for you.

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