Salted anchovies

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Salted anchovies

The anchovy is one of the most consumed oily fish species in Spain, this is because of their tastiness and high nutritional value. At Palacio de Oriente, we want to give you a moment of happiness while serving salted anchovies from the Cantabrian Sea, the area where the anchovies of the highest quality in the world are caught. 

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The species Engraulis encrasicolus, what we would call anchovy, can be prepared in one of several ways before it reaches the consumer. Continue reading to learn how we do it. 

Our tins of salted anchovies begin their story on a fishing trip during the spring and summer seasons, the time when anchovies are at a peak in their numbers. Afterwards, they are put through a careful process that transforms them from a small bite into an explosion of flavor.

Because the anchovies are kept in dry salt during a certain period, the meat gets cured while it develops its signature flavor of the sea. Once the necessary time has passed, the fish are taken out of the salt, their bones are removed and they are sliced very carefully in a process that is carried out in a completely artisanal way.

Palacio de Oriente’s fillets of salted anchovies from the Cantabrian Sea meet all the standards of the MSC (Marine Stewardship Council), which ensures sustainable fishing and the traceability of every can that we send to your pantry.

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