The Basque Cantabrian Anchovy is a real delicacy for most palates, with a large army of followers who come to various parts of the world to taste the best. However, from one anchovy to another, there can be an abysmal difference, so there are some keys to choose the best one.

The species, the location and the season occupy a fundamental place when choosing the best pieces. In the case of the anchovy, there are 7 different species in the different seas and oceans of the world. From Caprice, we recommend the species Engraulis Encrasicholus, usually fished in the Cantabrian Sea between April and June. Their special flavour is mainly due to the temperature of the water and the feeding they get in the strong waters of the Cantabrian Sea.

Another aspect to take into account is the method of elaboration, a more complex process than other foods, since in many cases it lasts about a year, but it can make the difference between a good anchovy and a more mediocre one. The best anchovies are elaborated by hand, with a maturing process of two to three months, after having emptied the anchovymanually and having covered it with abundant salt. After this, the thorns are removed one by one and the side of the anchovy is rubbed with a cloth, cutting out the belly and wrapping it in cloths, which makes the process slow and unique.

Last but not least, we must take into account its taste and aroma: the best anchovy must have an intense aroma of the sea (not fish) and a strong and pleasant color that does not go away easily.

Once you know some of the characteristics of the best anchovy, do you want to know how to find the best ones? Find the best anchovies recipes here!