A Tradition Rooted in the Cantabrian Coast

Found in the nutrient waters of the Cantabrian Sea, anchovies have been an important part of northern Spain's fishing heritage for centuries. Santoña, approximately 50 kilometres from Santander, developed into one of the principal fishing, salting and canning centres in the region during the twentieth century, establishing a reputation that continues today.

The production of Cantabrian anchovies remains rooted in traditional techniques following the spring fishing season, when anchovies are then cleaned, salted and cured over several months before being filleted and preserved, most commonly in olive oil. This meticulous process contributes to the product's distinctive flavour and texture, qualities that have made Cantabrian anchovies a staple of Spanish gastronomy and a sought-after ingredient among chefs and food lovers around the world.

Supporting Communities and Sustainable Fishing

The industry has also played an important role in supporting coastal communities across Cantabria. Fishing, preserving and processing anchovies have provided livelihoods for generations of families, while helping to sustain the maritime traditions that continue to define much of the region's cultural identity. 

In recent decades sustainability has become an increasingly important focus for the sector, particularly following the recovery of anchovy stocks in the Bay of Biscay. The Cantabrian anchovy fishery became the first anchovy fishery in Europe to achieve certification from the Marine Stewardship Council, recognising collaborative efforts between fishermen, scientists and industry stakeholders to support the long-term sustainability of the species.

Today, visitors to Santoña can discover this rich maritime legacy through its fishing port, local producers and visitor experiences dedicated to the history and production of anchovies. Alongside its coastal scenery and natural surroundings, the town offers insight into one of Spain's most enduring culinary traditions.

Anchovies in Print

The continuing appeal of Cantabria's anchovy heritage has recently been reflected in the publication of Consider the Anchovy: A Journey in Pursuit of the Little Fish with the Big Flavour by British food writer Sudi Pigott. 

Published in April 2026, the book explores anchovy culture, history and production across several countries, with Santoña and Cantabria featuring prominently among the destinations highlighted. For readers interested in learning more about the communities, traditions and craftsmanship behind this iconic product, the publication offers further insight into one of northern Spain's most celebrated gastronomic exports.

Readers can find further information here: Guidebooks to Spain

For all press enquiries contact Jessica Harvey Taylor on Jessica.harvey@tourspain.es or the Spanish Tourist Office’s PR agency LOTUS on spain@wearelotus.co.uk.