Pujadó Solano Cantabrian Anchovies 50g are a benchmark in quality for anchovy lovers—delicately filleted, expertly cured, and packed by hand using time-honoured methods that highlight the unmatched flavour of Spain’s northern coast.

Sourced from the Cantabrian Sea during the spring season, when the anchovies are at their best, these fillets are prized for their plumpness, deep umami flavour, and silky texture. Once caught, the fish undergo a traditional curing process: they’re layered in salt and aged for several months to develop depth and complexity, before being meticulously trimmed and preserved in silky olive oil.

The result is a fillet that’s beautifully balanced—rich and savoury with just the right touch of salinity, melting on the tongue with every bite. Each 50g tin contains several premium fillets, perfect for savouring on their own or elevating simple dishes with bold flavour.

Pujadó Solano, a family-run company with decades of expertise, is renowned for its commitment to craftsmanship and consistency. These anchovies are a true pantry luxury—ideal for topping toast with butter or tomato, laying across a classic Caesar salad, or adding depth to sauces and dressings.

Pair with a crisp glass of Manzanilla sherry, a dry white, or a chilled vermouth for a simple yet indulgent aperitivo.

Pujadó Solano Cantabrian Anchovies are more than just a garnish—they’re an artisanal delicacy and a staple for anyone serious about quality conservas.

Behind these anchovy fillets is a long preparation process in which the fillets are sliced by hand following traditional techniques that have been practised in Santoña for over a century. The “sobadoras de Santoña”, with their expert hands, are tasked with filleting and then selecting the best fillets to offer a high-quality product.  . 

* Please select URGENT shipping if delivery address is outside of Ontario or Quebec.

We love these served on a plate, simply as they are, with some white wine or a cold beer and maybe some picos. 

Net weight: 110 g.

Drained weight: 75 g.
Ready-to-eat

From MSC certified sustainable fishery.


Prepared by hand, on the day of capture.
FAO Zone 27 Cantabrian.

Once opened, keep the anchovies covered in oil and use it within 2 days.

NUTRITIONAL VALUES PER 100 G
CALORIES 194
FATS 11.30 g
SATURATED 1.86 g
SODIUM 4 g
CARBOHYDRATES 2 g
SUGARS 1 g
FIBER 0
PROTEINS 22.27 g

Ingredients: Fresh anchovy (Engraulis Encrasicholus), vinegar, sunflower oil, and Sea salt.

ALLERGENS : Fish


PRODUCER
Pujado Solano
Santoña, Spain

An exquisite delicacy from Spain’s northern coast, where tradition, patience, and sea-salt air shape every fillet. These anchovies are sourced from the icy waters of the Bay of Biscay during peak season, then hand-cleaned, salted, and aged for months to achieve their buttery texture and deep umami flavour. The result is a smooth, meaty anchovy with none of the harshness you might expect — just elegance in every bite.

La Curiosa is known for its uncompromising commitment to quality. Every tin is packed by hand, using only the finest fish and the best extra virgin olive oil. The result? Anchovies that melt in your mouth — perfect for elevating a slice of crusty bread, a fresh tomato salad, or your favourite pasta.

Spanish Pig is proud to be the exclusive Canadian importer of La Curiosa’s Cantabrian Anchovies. That means you won’t find these premium fillets anywhere else in the country. If you’re looking to experience anchovies the way Spaniards do — as a centrepiece, not an afterthought — this is your chance. Stock is limited due to small-scale production, so treat yourself to a tin while they’re still available. This is anchovy perfection.

Anchovies M.A. Revilla – Butter Tin 50g

M.A. Revilla’s 50g Blue Fish “Il Più Grande Boccato” is more than just a tin of anchovies — it’s a culinary homage to history. Inside are 8 to 10 hand-filleted anchovies from the pristine Cantabrian Sea, preserved not in oil, but in smooth organic butter. This unique preparation revives the way anchovies were enjoyed in Italy at the end of the 19th century, when Italian salters, short of fish on their own coasts, travelled to Santoña in northern Spain. Their work transformed the town into what is still known today as “The Cradle of the Anchovy.”

The butter tin format is both charming and practical: it shields the fillets from air and light while infusing them with a mellow richness that balances the anchovies’ natural saltiness. Before serving, leave the open tin at room temperature for 30 minutes — the butter will soften into a velvety cream, making the anchovies even more luxurious to spread or pair with bread.

These anchovies are an authentic taste of maritime tradition, perfect for tapas with a glass of Albariño or dry vermouth. Their balance of briny intensity and creamy butter makes them unlike any anchovy you’ve had before.

Simple Recipe: Anchovy Crostini with Butter & Lemon

• Let the tin rest 30 minutes until the butter softens.

• Toast slices of baguette or sourdough.

• Spread the softened butter from the tin onto the bread.

• Lay an anchovy fillet on top.

• Add a squeeze of fresh lemon juice.

Serve with chilled white wine — an effortless tribute to Santoña’s legacy.